Slow Roasted Cherry Tomatoes

Slow Roasted Cherry Tomatoes


  • 1 pound cherry type tomatoes, cut in half
  • about 1 tablespoon vinegar; red or white wine vinegar is nice, any will work
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • about 1/2 to 1 teaspoon of herbs of choice, see post


Preheat oven to 225 degrees F. Line a sheet tray with foil or parchment.

Arrange tomatoes, cut side up, on sheet tray. Sprinkle with vinegar. Drizzle lightly with olive oil. Sprinkle with salt, add herbs or herb blend if using.

Place the tomatoes in the center rack of oven and roast for about two hours for smaller tomatoes a little longer for larger ones, checking and rotating if needed. Watch closely towards the end. You may need to shuffle some of the tomatoes from the outside edges of the pan to the center if roasting unevenly.

Sore in the refrigerator for up to a week.

Keywords: Appetizer, Cherry Tomatoes, Condiments, Italian, Tomatoes, Vinegar

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