Incredibly sweet and intensely flavorful slow roasted tomatoes. A wonderfully tasty – and easy – method for transforming peak-season tomatoes (and even lackluster grocery store varieties) into a crave-worthy Summer condiment.
2 lbs cherry or grape tomatoes (or other small, full-bodied variety such as Campari or plum)
extra-virgin olive oil
kosher salt and freshly-ground black pepper, to taste
Preheat oven to 300 degrees℉. Line a rimmed sheet pan (or two) with parchment paper. Set aside.
Slice tomatoes in half, lengthwise. Arrange on the sheet pan, cut-side up, so that tomatoes are close together but not overly crowded.
Drizzle with olive oil and shimmy around in the pan until just coated. Season lightly with salt and pepper.
Roast for 2-3 hours, until the tomatoes begin to dry out and shrivel in on themselves, but still retain some juice inside. The timing will vary depending on the size/variety of your tomatoes.
Remove from the oven and cover the pan with aluminum foil until cooled, at least half an hour. Use right away, or cover with olive oil and store in the fridge.