Today I’m posting an oldie but goodie, channeling Dorie Greenspan, David Lebovitz and Smitten Kitchen with an end-of summer personal favorite: garlic and rosemary slow roasted tomatoes.
This is one of those recipes that I’ll make again and again because they’s so distinctive and delicious. Preparation is simple, even if it takes a few hours. As the name implies, the cherry tomatoes are simply roasted over very low heat with garlic and herbs. Two days later, we’ve eaten all of the slow roasted tomatoes, but the kitchen still smells faintly – wonderfully- of rosemary.
H.T. was chief chef when we made those on Sunday morning – he looked so adorable standing on his step stool at the counter, painstakingly cutting each tomato in half and adding them to the pan. I may have lost my mind when I decided to give a 7-year-old a knife, but given this small task, he was careful and proud. He loved brushing olive oil onto the tomatoes and, for the first time, placing the pan inside the oven himself.