Slow Roasted Tomatoes

I had two pints of grape tomatoes that we forgot to eat and they
were getting just beyond peak flavor, some were a bit soft. I
hated to throw them away and then I remembered my sister,
Connie, had slow-roasted tomatoes this summer when she had a
bunch of them fresh from her garden. You would think I would
call and ask her how she did that, but, no. I Googled it and found
a recipe on
Of course, I didn’t follow it exactly. (I don’t think I ever do.) For
one thing, I used grape tomatoes instead of cherry, so I adjusted
the time, figuring it wouldn’t take as long for smaller tomatoes.
Plus, I didn’t have Thyme, or time to go to the store for some, so I
used poultry seasoning.
We both enjoyed them and ate them on a bed of fresh spinach. I
plan to do this again.

1 pint cherry tomatoes
¼ teaspoon poultry seasoning
Coarse Salt
Black pepper
Extra-virgin olive oil
4-5 cloves of garlic, sliced
1 Cut the tomatoes in half end-to- end, and place cut side
up on a pan.
2 Sprinkle sliced garlic over the tomatoes.

3 Sprinkle poultry seasoning over the tomatoes.
4 Season with coarse salt and fresh ground black pepper
and drizzle extra-virgin olive oil liberally over the
5 Place in oven at 200 degrees F for 6-8 hours; the
tomatoes will collapse, but not completely dry out.
6 Cool and eat. They are so yummy and pretty.

Now here’s a tip I hope I remember next time. What we didn’t eat
for dinner I left in the oven to cool, thinking that would make full
use of the heat from the oven. Although I said to myself,
“Remember to take care of the tomatoes before you go to bed”,
when I woke up in the morning, I threw them away.
Thank you for reading.