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Slow Roasted Tomatoes

 A bunch of tomatoes, any variety
 Olive (or sunflower) oil
 Italian Seasonings- dried oregano, basil, rosemary, garlic powder/salt, onion powder/salt
 Salt & Pepper

Set your oven to a very low setting (180-160 degrees)


Slice your tomatoes in half (no need to core or peel skin.) If using romas, then you can slice off the stem end first and then slice in half lengthwise.


Place in a baking dish skin side down, cut side up.


In a bowl, mix together some oil, the dried herbs, salt and pepper. Lightly brush this mixture on top of the tomato halves (you don't want them to be swimming in the oil.


Allow to roast for 6-8 hours (4-6 hours if 200 is your lowest setting), until they become extremely fragrant and shriveled.


Can be served as is as part of a salad or as a side dish, or puréed with some garlic and basil to make an easy-storage sauce or soup.


Make sure to try one right away as soon as it's cool enough to eat-- there may not be a more perfect snack.