Fennel Pollen Roasted Cherry Tomatoes

LOW & SLOW…Fennel Pollen Roasted Cherry Tomatoes. Mouthwatering, intensely sweet, and savory slow-roasted cherry tomatoes on the vine, dusted with Fennel Pollen. They are the perfect tasty garnish to accessorize any main course, also fantastic on crusty bread. Incredibly addictive, a dusting of fennel pollen elevates the tomatoes to another level.

What is Fennel Pollen?

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.

The flavor of Fennel Pollen is distinct, unique, even magical. It elevates both savory and sweet dishes to another level. I first discovered this spice from a dear friend on Kauai, (thanks Jackie). I tasted something different and incredible in her steaks and burgers. It was a flavor that was somewhat familiar, yet I couldn’t quite identify it. I’ve since put Fennel Pollen in my spice arsenal. I use it on eggs, vegetables, proteins, dusted on goat cheese, in cookies and cakes.

Fennel Pollen is readily available online imported from Italy or grown in California.

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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.

More Tasty Tomato Recipes

Coming soon!