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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.
My Aunt Edith passed along her recipe for these slow roasted tomatoes, which 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
- 1/4 teaspoon Mrs. Dash original seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 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||As Served|
|Calories 3kcal Calories from fat 1|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|