Simply slow-roasted tomatoes

French Friday! (or, um, Saturday in this case)

I love slow-roasting tomatoes, so this week’s FFwD recipe was right up my alley. Leaving the garlic cloves in among the tomatoes and sprigs of rosemary is a great touch, and your kitchen will smell absolutely delicious while these cherry tomatoes are roasting. Slow-roasting really brings out their sweet, concentrated flavor.

In my oven, it took a bit over 3 hours to get these ready. Enjoy them on a sandwich (like this avocado-tomato one) this afternoon, or with some scrambled eggs tomorrow.

Check out other FFwDers’ dishes here.

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22 Comments

  1. Yummy – yours look lovely !! I esp liked the fresh rosemary you used (I cheated and used dried herbs). Nana and I really each loved this recipe and she even went ahead and made a 2nd batch today. Putting the oven on again in August for a 3 hour session shows what a big hit these were around here !

  2. Scrambled eggs are on my to do list for these tomatoes. Also a salad with goat cheese and a vinaigrette made with some of the infused oil.

  3. I love the pairing of tomato and rosemary – it is one of my favourites. Add a drizzle of olive oil and you’re on your way. These look beautiful.

  4. Tricia and I both enjoyed this recipe. It was certainly easy
    enough to do and the aromas coming from the oven were
    wonderful. Hubby requested another batch this weekend.
    No problem cause I love them too. I love the various
    colors, they look great.