Once again, I caught myself day dreaming about the tomato and strachietella salad from Quality Italian. Just thinking about it now makes my mouth water. I swoon over the beautiful slices of beefsteak tomatoes with strachietella cheese, candied pistachios and oven roasted tomatoes like it’s chocolate cake. Fortunately , I was lucky enough to be given the recipe for the tomatoes, which I have adapted here. These little tomatoes are bursting with flavor. Since I plan on using these guys in plenty of recipes in the future, I figured they deserve their own post for easy reference. I would also suggest doubling the recipe, because I probably ended up snacking on about a third of them…
Oven Roasted Tomatoes
Prep time
Cook time
Total time
Author: Suzanne Bruno
Recipe type: Garnish
Serves: 1 cup
Ingredients
- 1 pint cherry tomatoes, halved lengthwise
- 1 tsp salt
- 3 tsp sugar
- ¼ tsp garlic, minced
- 1 tsp olive oil
- freshly cracked back pepper (about ¼ tsp)
Instructions
- Preheat the oven to 275 F. Mix together the salt, sugar, garlic and pepper. Then mix in the olive oil so that it resembles wet sand. Toss the tomatoes in the mixture and spread evenly on a sheet tray, sliced side up. Bake for 2 hours
- If not using immediately, place in an airtight container with about ½ cup of olive oil. The oil will become infused by the tomatoes, and subsequently can be used as an additional ingredient in your future recipes.
As seen in…..
Spaghetti Squash with Roasted Red Pepper Sauce
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