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Slow-Roasted Tomatoes

Slow-Roasted Tomatoes

I’ve always roasted tomatoes in high heat for a short amount of time but this weekend I decided to try slow-roasting them. I still had quite a few tomatoes left from my mom’s garden so I decided to slow roast them in a low heated oven for 3 1/2 hours. I placed the cooled roasted tomatoes in an airtight container to use in a homemade soup later this week. I loved how juicy the tomatoes remained by slow roasting them – I’ll be doing this method more often when I have the time. Slow roasted tomatoes are great for soups, stews, sauces, sandwiches, pasta, or as a side dish with some cheese sprinkled on top.

Slow-Roasted Tomatoes

How to Make Slow-Roasted Tomatoes

Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.

Slow-Roasted Tomatoes

Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place them into the refrigerator until needed.

Slow-Roasted Tomatoes

 

Slow-Roasted Tomatoes

Slow-Roasted Tomatoes

Ingredients

  • 15 miscellaneous tomatoes cored & halved if large
  • 1 large clove of garlic cut into slivers
  • Freshly cracked black pepper to taste
  • Dried basil to taste
  • Dried oregano to taste
  • Drizzle of olive oil

Instructions

  • Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.
  • Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place them into the refrigerator until needed.
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12 Comments

  1. Those are some gorgeous tomatoes, Pam! I can’t wait to see how you are going to use them in a soup. I only wish I had some tomatoes left in the garden!

  2. This is the right blog for anybody who hopes to find out about this topic. You know so much its almost tough to argue with you (not that I personally will need to…HaHa). You certainly put a fresh spin on a subject that has been written about for a long time. Excellent stuff, just great!