Slow-Roasted Tomatoes
 
Prep time
Cook time
Total time
 
Slow and easy. These luscious tomatoes have a deep flavor to enhance any dish.
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Ingredients
  • 12 - 24 tomatoes, enough to cover a baking sheet when cut in half (I'm a big help, but tomato size varies greatly), placed snugly edge to edge
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 300 degrees F. Cut out the tomato stems and any hard, yellow core.
  2. Cut the tomatoes in half. Plum tomatoes should be cut from stem to bottom. Indeterminate (all of the others) tomatoes should be cut crosswise.
  3. Place the tomatoes, cut side up, on a parchment-lined baking sheet. Tomatoes react badly with aluminum, so substitute another type of baking dish if parchment is not at hand.
  4. Drizzle the tomatoes with the olive oil. Sprinkle with salt and pepper.
  5. Place in the oven (middle rack) and bake at 300 degrees for 3 hours. (I did say slow).
Notes
Store roasted tomatoes in an airtight container for up to 1 week. I pour more of my friend Abdel's Tunisian olive oil over the tomatoes to fill a half-pint canning jar (great hostess gift), but this can only be stored for 1 week in the refrigerator. Freeze for up to 3 months, without the added olive oil.
Recipe by The Gardener Cook at https://www.thegardenercook.com/slow-roasted-tomatoes/