Slow Roasted Cherry Tomatoes

Summertime in Louisiana usually brings a tomato "situation." The bounty of homegrown tomatoes is hardly a problem, but if you find yourself overloaded, this is the recipe for you. What's even better is that this technique works well with year-round, grocery store cherry, grape or Campari tomatoes. Add basil, a drizzle of our Basil Extra Virgin Olive Oil and Premium 18 Year Balsamic, and you're set. We keep these in the fridge on the regular for topping pasta, spreading on crostini and enjoying with a bit of goat cheese.

3 cups cherry or grape tomatoes or 4 large homegrown tomatoes, cut into wedges
1 cup packed basil leaves
4 cloves garlic, peeled
2 sprigs rosemary (optional)
Basil Extra Virgin Olive Oil
18 Year Aged Balsamic Vinegar
1 tsp Sel Gris
1/2 tsp ground black pepper

Preheat oven to 275°F. Place the tomatoes, basil, garlic and rosemary (if using) in a large casserole dish. Drizzle in about 1/3 cup Basil Extra Virgin Olive Oil and 1/4 cup 18 Year Aged Balsamic. Stir to combine. Season with Sel Gris and black pepper. Roast for 1.5 hours or until the tomatoes burst and the liquid is thick and syrupy. Remove the rosemary sprigs (if you used them) and leave the sauce chunky or chop for a spoonable consistency. You can also puree in a blender or food processor to make a smoother sauce.

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