But in these dark days of winter what's a gal to do about needing a good tomato? My budget is not of the $4.99 per pound flown in from wherever that have no flavor and are usually mealy. Ugh. No. I am more of the "let's make lemons out of lemonade" kind of person, only in this case, with tomatoes.
I make these little gems!
|It's not their fault they were born as normal cherry tomatoes.|
|Some time in the oven has improved the little guys.|
|Perfectly roasted in the oven on a February day.|
Slow Roasted Oven Tomatoes
1 package or bunch of cherry tomatoes - a lot!
olive oil spray
kosher or sea salt
Preheat your oven to 250°. Line a baking sheet with parchment paper. Slice the tomatoes in half and line them up next to one another on the baking sheet. Spray generously with olive oil and sprinkle lightly with salt. Roast in the oven for at least an hour, up to two hours. The time depends on the size of the cherry tomato. You want the tomato to be shriveled up and even can be browning a bit. Just take one out and taste it - you'll know it's done when it's a bit chewy and it's super sweet tomato taste knocks you on the floor.
You can use these anywhere. On top of pizza, tossed in pasta, on toast with tofu ricotta, in a sandwich, in a quesadilla, layered in lasagna, in pesto, in salsa, or as a snack. Only 5 or 6 more months 'til tomato season hits PDX!