Slow-Roasted Grape Tomatoes

We are in the pre-fall season we call T.O. That stands for tomato overload. Thankfully, we are not the only ones, and Tiffany Vickers Davis came to our rescue in the October 2013 issue of Cooking Light (page 106). After picking about 3# of grape and cherry tomatoes from our garden, we were desperate for something other than another greens + tomatoes salad. Ms. Davis came through with a remake of a 2009 recipe from David Bonom. We were able to use 2 pounds of the tomatoes with just one batch for this recipe. The slow-roasting on low heat allows for sun-dried flavor concentration while preserving the tomatoes from decay. We hope you enjoy this recipe as much as we do. Here’s the link.

Slow-Roasted Grape Tomatoes

Slow-Roasted Grape Tomatoes

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