These slow roasted grape tomatoes may not look like much, but let me tell you they are packed with flavor! When I find these on sale, I usually buy a couple boxes of them to make this recipe. When cooled, what I don't eat right away, I put in a covered dish with a tiny bit more olive oil, and they will last in the fridge for several weeks.
Just cut the tomatoes in half and drizzel with a little olive oil, salt, and pepper. Sometimes I add some fresh herbs.
Spread out with a clove of garlic to slow roast...later you can squeeze out the roasted garlic from its skin and mix the garlic in with the tomatoes. Roast for about 3 hours, or till just barely starting to crisp up a little. They make the house smell wonderful.
The interesting thing about roasting grape tomatoes, is that even if the fresh tomatoes are not very tasty, they suddenly become infused with potent flavor when they are roasted. I put them on a salad today, but I more often use these little wonders in pasta recipes for an extra bright punch of flavor.
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