Slow-Roasted Tomatoes
I’ve always roasted tomatoes over high heat for a short 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 3½ hours. I placed the cooled roasted tomatoes in an airtight container for a homemade slow-roasted tomato soup with ravioli later this week. 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
Ingredients:
- 15 miscellaneous tomatoes, cored & halved if large
- 1 large clove of garlic, cut into slivers
- Sea salt and freshly cracked black pepper, to taste
- Dried basil, to taste
- Dried oregano, to taste
- 2 tbsp olive oil
How to Make Slow-Roasted Tomatoes:
Preheat the oven to 275 degrees. Line a baking sheet with parchment or 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 sea salt, black pepper, basil, and oregano to taste. Drizzle the top of the tomatoes with the olive oil.
Place in the oven and roast for 3½ hours, rotating the tray halfway through roasting.
Place on the counter to cool to room temperature.
Once they are cool, put the tomatoes and their juices in a storage bowl and seal with an airtight lid. Refrigerate until needed.
Equipment
Ingredients
- 15 miscellaneous tomatoes cored & halved if large
- 1 large clove of garlic cut into slivers
- Sea salt and 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 parchment or 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 sea salt, black pepper, basil, and oregano to taste. Drizzle the top of the tomatoes with the olive oil.
- Place in the oven and roast for 3½ hours, rotating the tray halfway through roasting.
- Place on the counter to cool to room temperature.
- Once they are cool, put the tomatoes and their juices in a storage bowl covered with an airtight lid. Refrigerate until needed.
I love slow roasted tomatoes as accompaniments to so many dishes, in sauces, and on pasta.
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!
Looking forward to the soup you make from these.
Mmm I can practically taste these tomatoes they look so amazing!!!
What lovely tomatoes you have always Pam!
We still dont have so much!;)
You’ve d0ne some amazing things with your Mom’s tomatoes!
Oven roasted tomatoes – so delicious. You can use them in so many recipes.
I’ve always quick roasted tomatoes so can’t wait to try them slow roasted
I’ve always wondered how to do this. Thanks!
Quick or slow…I love anything with tomatoes, esp. the homegrown ones.
Slow roasting definitely brings out some great flavor in the tomatoes. I can’t wait to see the soup you made with it!
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