Recipe: Slow Roasted Cherry Tomatoes Preserved in Olive Oil

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is more shelf-stable.

Preheat the oven to 250°F.

Wash and dry the cherry tomatoes thoroughly.

Cut the cherry tomatoes in half and place them cut-side up on a baking sheet.

Drizzle the tomatoes with olive oil and sprinkle with salt, black pepper, and red pepper flakes.

Add minced garlic and lemon zest over the tomatoes.

Bake in the preheated oven for 2-3 hours until the tomatoes are shriveled but still juicy.

Remove from the oven and let cool slightly.

Transfer the tomatoes to a clean jar, layering them with fresh basil leaves.

Pour additional olive oil over the tomatoes until fully submerged.

Seal the jar tightly and store in the refrigerator or a cool, dark place.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary