I’ve had a crazy overload of tomatoes from my porch garden this year. It started out with the bigger tomatoes, like Early Girl and Big Boys. Then came the Romas, and now I have a crazy amount of cherry and grape tomatoes. I mean, it’s insane. Every day I am picking at least 20 and there are still at least 2 weeks worth coming. Often I just eat them straight off the vine, but tonight I made these really easy Slow-Cooked Cherry Tomatoes with Garlic and Rosemary for dinner. Would be great with fish, chicken or as a bruschetta topping too. Yum!
Ingredients
1 1/2 pounds ripe cherry tomatoes
1/2 head of garlic, cut horizontal
2 sprigs rosemary
1/25 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon red wine vinegar
Directions
Preheat to 350F. Toss tomatoes, garlic, rosemary, oil and salt in a shallow baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.
Serve as a side dish with fish, chicken or meat, or over pasta.
