Tuesday, March 2, 2010

Roasted cherry tomatoes

This post originally took place on 2/28/10.

Citarella was selling cherry tomatoes at a good price, so I bought 4 pints to roast.

A couple years ago, Alice Cannon gave me her favorite tomato recipe. She cuts cherry tomatoes in half, flips them skin side down on baking sheets, drizzles them with olive oil, and roasts them starting at 400 degrees and turning down the oven in 50 degree increments every 15 minutes until the tomatoes are caramelizing and just getting crispy on the edges.

I roasted my tomatoes inspired by her recipe, but I was in the middle of cooking a pork shank and peeling vegetables, so I simplified it a bit. I also cut them in half but didn't keep everything skin down.

Then I roasted at 300 degrees for about 2 hours, stirring whenever I remembered to. I didn't get them crispy on the edges, but I decided to quit while I was ahead, and besides, it was dinnertime.

They really cook down a lot. We spread them on toasted baguette with dinner and saved the rest in jars.

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