- Prep Time : 10 minutes
Preheat your oven to 200 degrees. Spray baking sheets with non-stick cooking spray and place cherry tomatoes skin side down. Drizzle or brush olive oil over the tomatoes. Sprinkle coriander and salt lightly over each tomato.
Bake for 6 hours (this is not a typo). Tomatoes should be slightly firm to the touch. Let cool and eat or freeze for future use.
I joined a CSA (Community Supported Agriculture) organic farm this year, which I would highly recommend. We received loads of fresh, organic and delicious veggies every other week. Part of our share included going to the farm and picking five pounds of cherry tomatoes. FUN! However, we brought them home and then asked ourselves, now what? What on Earth would we do with FIVE POUNDS of these tomatoes?
I scoured the web and found a delicious idea. Slow oven roasted cherry tomatoes, um… yes please! The best part – you can freeze these and then use as needed (in salads, chopped up into pastas and other dishes, or just as a quick snack). BONUS: This is the easiest recipe ever as you don’t have to peel the tomatoes and they still taste just as great after freezing!!
OK. Find a good book because these babies take 6 hours of baking. But please believe me when I tell you, IT IS SO WORTH IT! Enjoy!