Slow Roasted Cherry Tomatoes Preserved in Olive Oil
/I was looking for a good recipe to go with truffle burrata cheese to make crostini and found this from heartbeetkitchen.com. I love it because the roasted tomatoes are preserved in olive and will keep for some time for other uses.
How to Make It
Preheat oven to 225 (f). Toss tomatoes with a generous amount of olive oil with your choice of seasonings mixed in. I used rosemary, basil, salt and pepper. They will slow roast for 2.5 to 3 hours. After an hour or so mix them every 30 minutes. Once finished, let them cool, put them in a jar and cover with olive oil. They should keep in the fridge for 4ish weeks. Alternatively, put them in a freezer bag and they’ll last in the freezer for months!
