Roasted tomatoes

What's gonna happen

This is a recipe I resent because it's so simple, and it's so often the thing that people ask how to do. Like, who cares that you made a soufflé? I really want to know how you cooked these tiny, delicious tomatoes. Whatever. 

In this recipe, you'll simply mix four ingredients together on a baking sheet and roast them low and slow. In terms of tomato variety, I recommend cherry- and grape-sized tomatoes, but a plethora of colors make for an insanely beautiful spread. These bright bursts of flavor are perfect in a salad, a pasta or grain dish, and as an hors d'oeuvre alongside olives and roasted garlic. I double this recipe without fail, and pop the little bites like candy hot, cold and at room temperature. It's a very lucky day indeed if someone other than me gets to have one of these concentrated tomato morsels. 

What to know

"Low and slow." No, it's not an R&B song – but I'd probably like it if it was. It's an adage that a culinary instructor beat into my head. So many of the best foods arise from this technique (this recipe being one of them). Some foods benefit from super low cooking temperatures and long cooking times. Think about duck confit, pork belly, brisket, these tomatoes, etc. So, while you could roast tomatoes a lot quicker and at hotter temperatures than this, I'd suggest popping in "Lord of the Rings: The Fellowship of the Ring" and, even before naïve Sam Wise jumps in that river to keep Frodo from leaving him, these tomatoes will be ready.

What you need

1 pint cherry or grape tomatoes, halved lengthwise

3 tbsp olive oil

2 tsp sugar

1/2 tsp salt

How it works

Slice the tomatoes in half lengthwise with a sharp knife and place on baking sheet with a piece of parchment paper or foil underneath.

Drizzle olive oil over tomatoes and stir with wooden spoon to coat. Sprinkle sugar and salt over tomatoes and stir until evenly distributed.

Place in a 300-degree F oven for 1 hour 30-45 minutes. The tomatoes are ready when they are shriveled, like a raisin, and golden brown around the edges but not burned. Store in your fridge for up to week.