Recipe: Slow Roasted Cherry Tomatoes

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The tomatoes are thriving at the Farm at Park Winters, and we are already getting creative with ways to enjoy this Summer treat. One of our favorite techniques is to slow roast them in the oven at a low temperature, which maximizes their flavor in ways beyond your imagination!

Total time: 3 hours


4 lbs cherry tomatoes
6 whole cloves of garlic, unpeeled
Olive oil
4 sprigs of thyme
2 sprigs of rosemary
Handful of fresh basil leaves
Salt & pepper to taste


Preheat oven to 225°F. Halve each cherry tomato and arrange on a parchment-lined baking sheet. Smash the cloves or garlic and add to tomatoes, along with the fresh herbs. Drizzle with olive oil, just enough to coat the tomatoes.

Bake the tomatoes in the oven for about 3 hours. The tomatoes should be shriveled and dry, with with a little juice left inside. This could take more or less time depending on the size of your tomatoes.

Use them right away as a condiment on meat, grilled veggies or pastas. They're also great on their own as a snack! Just be careful to not eat the whole lot... it will be difficult!