I know, this isn't sweet. But it's a useful tutorial that I want to remember, and I think you may benefit from, too: how to slow-roast cherry tomatoes.
To cut or not to cut? If the cherry tomatoes are tiny, I don't cut them. If they are larger, I cut them either in half or in quarters. You use your own judgment here.
Why slow-roast cherry tomatoes? Um, because it makes them delicious. As they slow roast, you reduce some of the moisture and basically boil down the flavor into a concentrated form. It makes the tomatoes less watery and more...interesting. The olive oil, salt, and pepper act like supporting actors to the oscar winning performance of the tomato flavor.
Ok. So here's how you do it.
How to slow-roast cherry tomatoes
Preheat the oven to 300 degrees F.
You can line your baking sheet with parchment or not. I like to because it keeps cleanup easier.
Scatter the tomatoes or slices evenly on the sheet. Generously drizzle with olive oil, then generously season with salt and pepper.
Put the sheet in the oven. I used a spatula to move them around every 20 minutes to even out the baking. What you're going for is not completely dehydrated, but wilted, a bit soft, and a little toasty. For me this took about an hour, maybe a bit more.
I enjoyed mine on top of these cute little appetizers, but really, they can be used as a condiment, and they make everything from sandwiches to salads taste better.