• 2 10oz containers of cherry tomatoes
  • 1 tbl of balsamic vinegar
  • 2 tsp olive oil
  • 3 cloves of garlic, the original recipe calls for 2, i however love garlic
  • 6 fresh basil leaves and about 6 fresh oregano leaves (joy's recipe calls for just basil, but i have tons of oregano growing and as of now, not much basil)
  • a pinch of salt and some fresh cracked pepper

if you checked out my blog yesterday you saw my latest giveaway (don’t forget to sign up). for the next two weeks i will be cooking up some of joy’s recipes to not only show you how easy they are but how healthy they are too.

i love cherry tomatoes, i have maybe a dozen plants growing right now (which i am so excited for), as of now, all i have are little blooms so i am settling for store bought. i have tried to slow roast my own tomatoes for years now. i have tried everything, low temperatures, adding honey to sweeten them up, no olive oil, a little salt, but i never had much luck, so when i saw this recipe i knew i was in for a good one.

not only is it super easy but it’s healthy and cooks up fast. you can add to it cooked fish, make a salsa, top off some pasta or even use it to make bruschetta.

slow-roasted cherry tomatoes     adapted from joy bauer’s book, slim & scrumptious
  1. to prep, line a baking sheet with parchment paper or foil and pre-heat your oven to 450.
  2. into a bowl add tomatoes, i cut them in half, you can of course keep them whole, vinegar, oil, salt, pepper, garlic, and herbs. mix up, i used my hands, and spill out onto your baking sheet. make sure the tomatoes are separated.
  3. cook at 450 for 15-20 minutes.

i snacked on these all day yesterday with some garlic toast. last night we added them to vodka sauce instead of tomato sauce. the roasting really brings out the sweetness of the tomatoes with out any added sugar.

this recipe will definitely come in handy when my tomatoes start growing, you know, when you have way to many tomatoes and not a lot to do with them:-)

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