Description
These oven-roasted sun-dried cherry tomatoes are slowly roasted at a low temperature until they become tangy-sweet, chewy, and deeply concentrated—perfect for salads, pastas, and more.
Ingredients
2 pints cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano (optional)
1 clove garlic, minced (optional)
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Wash and thoroughly dry the cherry tomatoes, then slice each one in half.
- In a bowl, toss the halved tomatoes with olive oil, sea salt, pepper, and optional oregano and garlic.
- Arrange the tomatoes cut-side up on the baking sheet, ensuring they are spaced out and not touching.
- Roast slowly for 3 to 4 hours, checking after 2.5 hours. The tomatoes should be shriveled and dry but still flexible.
- Remove from oven and let cool completely before storing.
Notes
Add a drizzle of balsamic vinegar before roasting for extra tang.
Use thyme or rosemary instead of oregano for a different herbal note.
Sprinkle with crushed red pepper flakes for some heat.
Mix in sun-dried olives or capers after roasting for a Mediterranean twist.
Use heirloom cherry tomatoes for added color and flavor variation.
Store in the refrigerator for up to 1 week, or freeze for longer-term storage.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Category: Preserves
- Method: Oven-Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 4g
- Sodium: 120mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
