Prep 5 mins
Cook 3 hrs
Adapted from a Martha Stewart recipe. These are amazing on their own as a side dish or with pasta.
Make and share this Slow Roasted Tomatoes recipe from Food.com.
- 8 large tomatoes
- 4 tablespoons kosher salt
- 3 tablespoons fresh ground pepper
- 1⁄4 cup sugar
- 3 tablespoons dried thyme
- 2 tablespoons olive oil
- Heat oven to 250.
- Slice tomatoes thickly, to yield about three slices per tomato.
- Place on a baking sheet.
- Mix spices and sugar.
- Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
- Roast the tomatoes for 3 hours.
This is a great way to make a BLT sandwich at the time of year when the tomatoes are far from their best! I scaled the recipe in half & had LOADS of the spice left. I set the timer for 3 hours in my first attempt at this recipe - it was too long! I then roasted another 4 tomatoes at 250F, checking them every 30 minutes and they were ready in 2 hours! (BTW, my stove is less than a year old).
Sweet and PACKED with tomato flavor which seems to be intensified with the roasting, even with wintertime greenhouse roma tomatoes. Can't imagine how good they'd be with summer garden tomatoes. We had them topping some very special burgers and as a side. Wonderful! The spice mix makes enough for a summer's worth of tomatoes. You may want to divide it in half. You'll still have leftovers.
Yummy! I also used Roma tomatoes, cutting them in half through the stem and blossom end. I sprayed each one with my Misto Olive Oil sprayer and added the seasoning mixture. I also added fresh basil and drizzled balsamic vinegar on each one. Yum!