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.
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.
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.
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.
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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