Slow Roasted Cherry Tomatoes with Za'atar

The Elegant Economist

These cherry tomatoes, roasted with za'atar, salt, and olive oil, are delicious on pasta, in quiche, or on sandwiches. Store in olive oil in the fridge for up to a month.

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Prep Time 5

Cook Time 2

Course Condiment

Cuisine American, Italian

Keyword cherry tomatoes, italian food, roasted red pepper, slow roasted, tomato, tomatoes

Equipment

A half sheet pan, for roasting
Parchment or aluminium foil, to line pan

Ingredients

2 Tbsp olive oil
2 pints cherry tomatoes, halved lengthwise
2 tsp za'atar
1 tsp salt

Instructions

Preheat oven to 225°F (105°C). Slice the cherry tomatoes lengthwise.
Place cherry tomatoes cut side up on a baking sheet, lined with foil or parchment. Drizzle with oil and sprinkle with salt and za'atar.
Bake for 90 minutes to 2 hours, checking to make sure the tomatoes aren't burning. Once they are wrinkly but still soft, remove from the oven and allow to cool on the pan.
Once cooled to room temperature use immediately, or store in a jar of olive oil in the fridge for up to a month.