Slow Roasted Tomatoes

Introduction: Slow Roasted Tomatoes

About: I'm just a lady who likes making stuff. I got my degree in engineering but also enjoy cooking, sewing, knitting, gardening and backpacking, among other things.

A few weeks ago, one of my housemates came home with a bunch of tomatoes from her parent's garden and requested I slow roast some of them while I worked from home.  She pointed me towards this recipe from the Smitten Kitchen blog which I based this recipe on.  I modified it a lot to fit the ingredients and tools I had on hand, and you probably won't follow this guide to the letter either, but it should be enough to get your started!  These are awesome on sandwiches, pasta and even salad!  Anywhere you need a little tomato-y goodness in your food!

Step 1: Ingredients

For this, all you will need is some tomatoes, olive oil and salt! 
Preheat your oven to 200 degrees F and wash and dry your tomatoes.

Step 2: Prepare Tomatoes

Cut your tomatoes in half and arrange them with some space in between on a baking sheet.  I covered my baking sheet with parchment paper to keep the tomatoes from sticking to the baking sheet and make clean up easier and I would definitely recommend it!
Drizzle with olive oil, making sure each tomato half gets some oil on it and then sprinkle with salt, again, making sure to hit every tomato. 

Step 3: Roast

Here's the longest step.  Stick your tomatoes in the oven for a few hours and go do something else.  Your baking time will vary depending on the size and type of your tomatoes.  Check and see how they are doing after a few hours.  I baked these for about 4 hours until the edges were a little crunchy but the centers were still juicy.

Step 4: Eat Them!

After your tomatoes are done, you can add them to any kind of food, or eat them plain, if you're into that sort of thing.  I used these as a garnish on some pasta!

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    7 years ago on Introduction

    This sounds really good and EASY. Esp like that one reader put her 'extras' in the freezer (my favorite appliance) Know we will make lots of good things with these. Thank YOU. deb


    9 years ago on Introduction

    I make these by cutting them in half. Removing the pits, throw them in a bowl, crush some salt with fennel seeds !, throw that over them end some olive oil and them slow roast them. Those are soooo good (IMO). Also they actually stay pretty well in the freezer.


    9 years ago on Introduction

    Don't forget about pizza. Chopped roasted tomato on your Chicago-style thick pizza :-)