Slow Roasted Tomatoes

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).

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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.

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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!

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I think I must've had this same Martha Stewart recipe at one time, but I made some adaptations for California. I use 'salad size' or Roma tomatoes and cut them in half through the stem- and blossom-end. That means there's skin on the bottom of each one, which holds in the juices. I include fresh basil in the seasonings, and use a lot less salt. Olive oil spray makes it easier. It seems like Martha said to roast 3 hrs at 250, turn off the oven, and leave in the rest of the night.

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Great and deep flavor. I use plum tomatoes and much less sugar. I also reduce the thyme. It's a matter of taste. Oregano is good too. And, yes, I take them out at about 2 hours because I don't them too dried out.

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This is an amazing recipe! I used these tomatoes to make the Cream of Roasted Tomato Soup recipe. We loved it and froze the leftovers to enjoy this fall and winter. I am going to slow roast most of the rest of my tomatoes from the garden & freeze them seasoned this way for soups. I did tweak the pepper & Thyme amounts to what my kids like. Thank you for the great recipe!

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These are great! Three hours made for a very oven-dried intensely flavored tomato, similar to a sun-dried tomato. They will be perfect in dips, tossed with pasta, etc. If you want more of a plump, wilted tomato, i'd start checking after 1.5-2 hours. Thanks so much!

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I've made this twice. The first time it was too peppery, but nonetheless delicious. The second time I cut the pepper by a third and it was not too spicy (my toddler also eats this). I added basil, oregano, and a small amount of pressed garlic as well. On both occasions, we used all of the spice to roast the tomatoes, then poured both sauce and tomatoes into a large bowl of fresh pasta and stirred. The best ever - and no need to add other seasonings. It is a major hit. Thank you!

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AWESOME, I used roma tomatoes from my garden, as I had way too many, and needed to do something with them. They turned out delicious...will do this every year now. I plan to make lots of red sauce to use in the winter.

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Yummy! Especially when slightly charred. It was a bit too thymey for me, though a slight adaptation of the recipe is easy enough. Thanks a lot!

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The taste on these was so delicious! Intense, and sweet at the same time. I did reduce the time, to adjust for my oven. Excellent recipe, Mirakle!

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Yum! This was tasty and very easy to throw together. I can't wait to make this during the summer with fresh tomatoes and making a BLT out of them is a wonderful suggestion! Thanks for a great recipe, MG!

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Very, VERY good. I wasn't sure if I would like the sweet flavor but it actually inhanced the tomato flavor. Definitely makes plenty of spice mixture. Thank-you for the recipe.

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