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 a snapware 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.
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 into the refrigerator until needed.
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Slow-Roasted Tomatoes
Total Time: 3 - 3 1/2 hours
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
Directions:
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 into the refrigerator until needed.
Recipe and photos by For the Love of Cooking.net
