Slow roasted cherry tomatoes bake for hours, bringing out their natural sweetness and turning them into little candy tomato nuggets. Use for chicken, fish, pork, pasta, bruschetta - anything!
Tomatoes are a Southern thing, if you ask any Southern woman. We are expected to grow them, love them and use them in a hundred different ways.
Well, twist my arm, I’m in!
Heirloom tomatoes are a favorite, of course, but I love just a regular red tomato, too.
I have fond memories of sliced homegrown tomato sandwiches at my grandmother’s house (who we called Jamma) - one of my mom’s favorites. When I was little, my favorite way to eat them was to sprinkle the tomato slices with a little sugar - yes, sugar - and pick them up and dive right in, the juices dripping down my happy face.
Slow roasted cherry (or grape) tomatoes are a different take on the sweet tomato slices I loved as a child.
Instead of raw with sugar, these are slow roasted for hours, bringing out their natural sweetness and turning them into little candy tomato nuggets.
You'll be amazed at how they are transformed!
My Aunt Edith passed along her recipe for these slow roasted tomatoes. They are sweet with a hint of savory and perfectly capable of adapting to any dish you want to pair them with.
She said they go great with chicken, fish, pork, pasta, bruschetta and probably even quinoa (she’s never eaten it but she knows me well!)
It’s true, too. They are so versatile.
And so good you’ll find yourself snacking on them straight out of the jar or putting them on a baguette or toast, possibly with a little cheese, and calling it lunch.
It’s a tomato sandwich, reimagined.
You’re gonna want to keep a jar of these slow roasted tomatoes stashed in your fridge all summer long to brighten grilled meats and bring a punch to your favorite pasta (or quinoa!) salads.
Slow roasted cherry tomatoes
Slow roasted (aka candy) tomatoes are addictive and go with everything!
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon Mrs. Dash original seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- sprinkle of brown sugar (about 1 teaspoon)
- Preheat oven to 325.
- Combine all ingredients on a sheet pan, tossing well to coat the tomatoes with all of the seasonings.
- Bake at 325 for 30 minutes.
- Reduce heat to 200 and cook another 2 hours.
- Cool then refrigerate in a jar or covered container. Use for chicken, fish, pork, pasta, bruschetta - anything! They'll keep for weeks in the fridge.
Amount Per Serving: Calories: 3
these look so delicious!! have always wanted to make these kind of tomatoes!! pinning & sharing! 🙂
Thanks Amanda! They are super easy, just take a bit of time in the oven. But well worth it... you'll want to put them on everything! Hope you'll try them soon and let me know what you think! XO
Tez @ Chile and Salt
These are so incredible Kathryn! I totally get the candy analogy. They turn so amazingly sweet & definitely go with ANYTHING! Thanks for the great post!
Thanks Tez! It's a Southern classic for sure!
You just gave me a whole bunch of new ideas to use with slow roasted tomatoes! This looks just delicious and I'm dying to try a reimagined tomato sandwich! Thanks so much for sharing with us at You Link It, We Make It and we hope you'll link up with us again! Happy Wednesday!
Thanks Kim! It's a summer classic here 🙂
I am in South Africa, and would love to try these... what exactly is Mrs. Dash original seasoning?
Need to find a local alternative. Many thanks.
Hi Jacqui! Mrs. Dash is a salt-free seasoning blend. You can see it on Amazon here to look at the ingredients (check the last picture for the ingredient list): http://amzn.to/2fpvdIM
If you have any all-purpose, salt-free seasoning blends locally, you could try substituting that. Hope you try this - the tomatoes are amazing!
I just found you and have been looking through your recipes. I am pretty excited to try some. THIS one is really exciting, as I grow a LOT of organic heirloom cherry tomatoes in the summer and this seems to be the prefect way to change it up , use them up , and maybe hold on to that summer just a little longer. I would guess that these would freeze well and come out with the same flavor and texture, since they are cooked. Have you tried that?
Thanks and I look forward to following you.
(p.s. you had me at whole wheat and bourbon.)
So glad you found me Karen! This is definitely a great way to use up lots of homegrown tomatoes when they just keep coming. I haven't tried freezing them since they keep so long in the fridge but I would think that would work since the moisture is out of them already. Can't wait to hear what you think! And cheers! 🥃❤️
Hello, I am thrilled to find & try your recipe since we have an abundance of cherry tomatoes this year. Do you have any tricks for knowing when thry are done? What should the texture look like? Thanks, Dee
Oh I'm so happy to hear that Deeana! I think you'll love these and they can be used in so many ways! So the timing in the recipe card always is spot on for me - and my aunt who gave me this recipe 😊 They tomatoes will bee nice and shriveled up, like in the photo on the baking sheet above. I hope that helps and I hope you enjoy them!