Slow Roasted Tomatoes
I hope you love these gorgeous and flavorful slow roasted tomatoes as much as I do.
I eat them on crust bread, baguette and crostini, in soups, pastas, tomato sauce, on homemade pizza, and even tossed into warm salads. I usually use Roma tomatoes but you can use any tomatoes you like, heirloom, cocktail, grape and cherry tomatoes, plum, campari etc.
Ingredients
2 lobs of ripe tomatoes of your choice
Extra virgin olive oil
Italian herb mix (dried or fresh) such as basil, oregano, rosemary, parsley, thyme etc.
Fresh Oregano (optional)
Directions
- Preheat oven to 300℉
- Drizzle baking pan with olive oil
- Slice the tomatoes in half, lengthwise. Arrange in a baking pan, cut-side up, so that the tomatoes are close together but not overly crowded.
- Sprinkle dried herbs on the tomatoes and then drizzle the tomatoes with olive oil.
- Season lightly with salt and pepper
- Roast for 2-3 hours, until the tomatoes begin to shrivel, but are still juicy. The timing will vary depending on the size/variety/ripeness of your tomatoes.
- Remove from the oven and cover the pan with aluminum foil until cooled, at least half an hour. Use right away, or cover with olive oil and store in the fridge.
Enjoy!
