Best Slow Roasted Cherry Tomatoes With Basil Oi Recipes

SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

Steps:

• Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
• Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
• Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar (thoroughly washed with soapy hot water).
• Cover completely with olive oil and store in the refrigerator for 6 weeks (or longer) just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

SLOW-ROASTED TOMATOES

Steps:

• Heat oven to 300 degrees. Arrange tomatoes, basil, and garlic in a large cast-iron skillet. Pour the olive oil over tomatoes; toss to coat.
• Transfer skillet to oven. Roast until tomatoes are soft, melted, and skins start to pop, about 40 minutes. Remove from oven, and season with salt and pepper. Serve warm or at room temperature.

SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL

Steps:

• Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
• Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
• Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.