Slow Roasted Garlic Tomatoes

by kimgerber on 09/30/2011

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With an abundance of cherry tomatoes in the garden this year, I needed to find new ways to prepare these delectable gifts of summer. I got to work in the kitchen and these slow-roasted tomatoes were born. One bite of their rich, sweetness and they became a favorite dish – a craving we will carry well through the cold nights of winter.


Out of the Box Food Slow Roasted Garlic Tomatoes

Serves: 4

Special Equipment: cast iron skillet or other heavy bottomed oven safe baking dish

  • 6-8 handfuls cherry (or small plum/strawberry) tomatoes
  • 1 head of garlic
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 2-3 splashes good quality olive oil


  1. Preheat oven to 400 degrees.
  2. Cut a slit into the top of each cherry tomato.
  3. Fill an 8-10″ cast iron skillet with the cherry tomatoes, slit side up.
  4. Separate garlic cloves and cut the cloves to fit and insert into the slits of the cherry tomatoes.
  5. Sprinkle with the oregano, basil, red pepper flakes and sea salt.
  6. Drizzle with the olive oil.
  7. Roast tomatoes for 35 minutes then remove from oven. Press the tomatoes with the back of a large spoon to release some of the juices. Stir to combine.
  8. Return tomatoes to oven and continue roasting 1 hour more (or until thick).
  9. Press tomatoes again to crush the roasted garlic and mix well.
  10. Serve atop grilled, garlic rubbed bread, pasta or as a condiment with grilled fish or chicken.

*Serving Tip – For Meatless Monday – Family Style: Puree white beans with a bit of garlic & olive oil.  Spread over grilled, garlic rubbed bread and top with tomatoes.  Finish with a bit of fresh buffalo mozzarella if desired.

© 2011 – 2012, kimgerber. All rights reserved.

{ 1 comment… read it below or add one }

KittyCat October 12, 2011 at 3:20 pm

Oh my gawd! This sounds deeeeelish!!! :))


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