I keep a jar of these slow-roasted tomatoes in my refrigerator at all times. I make large batches of them in the summer when tomatoes are at their peak and then freeze them; pulling the sweet morsels out out as winter sets in, and fresh, ripe produce is all but non-existent. No matter the time of year, these tomatoes will add a burst of flavor to your meal.
To make: source (or grow!) a pint of small tomatoes. You can mix-and-match the varieties as long as they are roughly the same size.
Preheat the oven to 275 degrees F. Place the tomatoes on a baking sheet lined with parchment paper.
Give the tomatoes a heavy drizzle of extra-virgin olive oil (about 1/4 cup to 1 pint). Sprinkle with dried and/or fresh herbs. My favorite combination: fennel seed, savory, and thyme. Finish with a generous pinch of sea salt.
Roast the tomatoes for approximately 1.5-2 hours, until soft, jammy, and ever-so-slightly browned.
Store the tomatoes with the excess oil, in an airtight container in the refrigerator. They will keep for up to 2 weeks. Add the tomatoes to salads, soups, stews, pasta dishes…the possibilities are endless!
