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 This is probably the preparation that sees the biggest benefit from homegrown ingredients as homegrown tomatoes I feel are sweeter, have less skin, and just intensify the umami of a great preparation.



Cherry tomato - 4 cups full
Olive oil - 1/2 cup to 3/4 cup.. ( I usually make with 3/4 cup because once tomato are over..the oil itself tastes so good with all umami goodness and can be used in various ways #flavorpunch) 
Sea salt - 3/4 Tbsp
Red chilli flakes - 1/2 tbsp
Garlic - 10 pods sliced ( not very thin)
Zest of 1/2 lemon 
Oregano few sprigs
Basil few leaves
Sugar - 1/2 tsp ( optional)


1. Wash and wipe all the cherry tomatoes.
2. Cut them to halves.
3. Spread them in the oven safe glassware, I usually don't prefer  aluminum baking sheet for this.
4. Preheat the oven to 300f .
5. Add halved tomatoes and Olive oil.
6. This takes almost 11/2 to 2 hrs.
7. After an hour add all other ingredients and slow bake/ cook them until the water content in the tomato is reduced almost to half,  garlic and tomatoes starts caramelizing.
8. Once done let them cool in the room temperature overnight and store them in the airtight glass bottle. 

Tastes so good with bread, pasta, topping for grits, omelettes, Risotto etc so many infinite Use them. Truly delicious.


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