4 years ago1,000+ Views
Toss this on a salad, some pasta, or just eat it straight off the baking sheet! INGREDIENTS 2 pints cherry tomatoes 6 cloves of garlic (no need to peel) 4-5 sprigs of rosemary ¼ cup olive oil ¼ tsp kosher salt INSTRUCTIONS Preheat oven to 225°F. Cut tomatoes in half across the middle and arrange the halves on a parchment lined baking sheet, round side down, cut side up. Add the garlic and rosemary to the baking sheet, just scattered in amongst the tomatoes. Brush olive oil onto the tomatoes and garlic an sprinkle with kosher salt. Bake for 2½ to 3 hours, until the outsides of the tomatoes are wrinkled and dry but the insides are still soft. Use right away or put them in a jar with the garlic and herbs and cover them with olive oil for preserving.
I do this with all my veggies when I don't feel like using it for salads.
@sophiamor Glad to hear I'm not the only one who eats the roasted veggies straight out of the oven!
Yum, I love slow roasted veggies, especially when there is garlic involved :)
Mmmm...tomatoes are my favorite...this looks amazing.