Here it is! I’m finally posting it!
If you’ve been a member of the FitMama group on Facebook, you know that I post pictures of this recipe at least once a month. When I was travelling around the world this past year, this was the ONE thing that I wished I had with me in every city! I’m telling you FitMama, this recipe is IT!
Since the first moment I learned how to make these, I fell in love.
The natural sweetness of the tomatoes shines through when you roast them for so many hours. It truly is like nature’s candy! They have become a weekly staple in my rotation. Every Sunday, I roast a big batch of these, and then keep them for the week in an airtight container. Throw ‘em on salad, on eggs, on a sandwich. They are amazing in everything!
3-5 pint packages of cherry tomatoes, sliced in half
5-10 tbsp olive oil
salt and pepper to taste
Preheat oven to 250F. In a large bowl, toss tomatoes with olive oil, salt and pepper. Place tomatoes on a baking sheet. Cook tomatoes for 4-5 hours (or 2-3 hours if using a convection oven) until they begin to appear dehydrated and almost crispy.
Place them in an airtight container. Good luck getting them in a container without eating them all!