If there was ever a recipe where I strongly advise you to immediately drop everything you are doing and make, this is it. Just do it. 3 hours from now you will thank me. Because these little slow roasted tomatoes are my new candy, my new craving. I used up a whole carton of grape tomatoes making these and had to exercise the utmost self control I could muster not to stuff them all in my mouth. So I suggest, when you make these, use cartons. Multiple. Because you will want to not only eat as is, but put in every meal you make, be it pasta, in a sandwich, salad, quiche, tart... there are really endless options.
Gwyneth Paltrow. An actress I've always seen as a bit grating, a little too opinionated, definitely not someone I'd want to be friends with in real life. And yet, everything she says about cooking and family, even her cooking tips (keep it simple, clean as you go, adapt something you've had a good experience with, anchovies!) are right up my alley. And although I don't have kids at this point, she just became my celebrity Mom-as-home-chef role model for when I do. How about that for second impressions? And honestly, sometimes I don't make the best first impressions myself- who is always "on" like that? So from here on out as my summer resolution I'm going to have a more open mind to people who may have initially rubbed me the wrong way. Because sometime it takes multiple impressions to truly figure someone out. Which is all that I would ask for myself as well.
Slow Roasted Tomatoes
2-3 cartons of cherry, grape or Roma tomatoes- (slice Roma's in 1/2, leave grape or cherries whole or slice in 1/2)
Drizzle of olive oil
Sprinkle of salt (I used Maldon)
4-5 Garlic cloves- no need to unwrap, just as is with the skin on
1. Set oven to 200-225. Toss the tomatoes in a bowl with oil and salt and mix well. On a baking sheet lined with parchment or aluminum foil lay the tomatoes out, along with the garlic cloves in an even layer.
2. Bake for 2.5-3 hours. Use right away, store in a plastic bag for up to a week or refrigerate in a jar and cover with olive oil for longer.