Slow-Roasted Sweet Prince Tomatoes
Sweet Prince tomatoes are slow-roasted to jammy perfection. They’re a flavor-packed addition to pastas and salads or a delicious snack on their own.
Yields approximately 2-3 cups of tomatoes.
2 pints Sweet Prince tomatoes
1 cup plus 2 tablespoons olive oil
4 cloves garlic, smashed but peels left on
1 tablespoon sea salt
Freshly ground black pepper
Fresh or dried herbs such as rosemary or thyme
Preheat the oven to 225°F. Line a baking sheet with parchment paper and have a clean, pint-sized jar ready to store the tomatoes.
Cut the tomatoes in half, and arrange cut side-up on the baking sheet along with the smashed garlic and herbs. Season with the salt and a few grinds of pepper, then drizzle with 2 tablespoons of olive oil.
Roast for about 4 to 5 hours, or until the tomatoes have shriveled but are still juicy and soft; they should be almost gummy-like, but not quite the texture of sun-dried tomatoes. Let cool completely.
Add the tomatoes and garlic to the clean jar and cover with enough olive oil that they’re completely submerged (approximately 1 cup). Seal and store in the refrigerator for up to one week.