Print

Fennel Pollen Cherry Tomatoes

LOW & SLOW…There is nothing like the flavor of intensely sweet and savory slow roasted tomatoes on the vine.

Ingredients

  • Cherry Tomatoes On The Vine
  • Extra Virgin Olive Oil
  • Italian Fennel Pollen
  • Kosher Salt
  • Parchment Paper

Instructions

  1. Preheat oven to 250°F.
  2. Place the cherry tomatoes on the vine on a parchment lined sheet pan.
  3. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle with kosher salt and fennel pollen.
  4. Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
  5. Save the yummy juice infused olive oil remaining in the pan to drizzle. Use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge. Great as a condiment, or accompaniment.

Notes

Fennel pollen is hand collected from wild fennel, which grows predominately in Italy and now in California, thanks to Italian immigrants. Fennel Pollen is a powerfully condensed spice with flavors of licorice, citrus, and sweetness. You can use Fennel Pollen in any dish you would add fennel seed or anise seed.