Skip to Content

Published on October 14, 2013

Slow Baked Cherry Tomatoes

October 14, 2013

cherry tomatoesUse on pasta, in casseroles, as bruschetta ; sprinkle on salads or just enjoy hot or cold!


  • 30 cherry tomatoes (remove stems)
  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 2 teaspoons dried mixed herbs good choices are Italian Seasoning Blend or Herbs de Provence
  • 2 Tablespoons freshly grated parmesan
  • ¼ teaspoon sea salt
  • Freshly ground black pepper


  1. Preheat oven to 300 degrees.
  2. Cut tomatoes in half crosswise and remove some of the seeds if needed.
  3. Line baking sheet with parchment paper.
  4. Toss tomatoes with remaining ingredients coating well and lay out in a single layer on the parchment.
  5. Bake for 2 hours until shriveled and lightly browned around the edges.

Join Jo Cessna, healthy culinary instructor, as she introduces fall main dishes like stew, salad, quiche, and pilaf using faro, tempeh, brown rice, and pinto beans.

Register online at

Footer Curve