Slow-Roasted Tomatoes

Have you ever abstained from sugar for a few days? Try it--you'll notice the natural sweetness in vegetables like never before. Slow-roasting tomatoes brings the sweetness to a whole new level--these wrinkly and salty jewels are like little bombs of melty candy. They do take a little time, but there is next to no prep work. I served them tonight over portabello-buffalo burgers (instead of sugar-packed ketchup), but they would also be delicious stuffed in a chicken breast, in an omelette, or chopped and mixed with brown rice or quinoa as a show-stopping side dish.

1 pint cherry or grape tomatoes

2 Tablespoons extra virgin olive oil

Pinch italian seasoning

salt and pepper

1. Preheat oven to 275 degrees.

2. Toss the tomatoes with the olive oil then sprinkle with italian seasoning, salt, and pepper.

Lay on a lined baking sheet.

3. Roast in the oven for one and a half hours. (1 1/2)

Printable version here.