Name: Slow Roasted Tomatoes
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 24 slices
Ingredients: 8 large tomatoes; 4 tablespoons kosher salt; 3 tablespoons fresh ground pepper; 1/4 cup sugar; 3 tablespoons dried thyme; 2 tablespoons olive oil

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Recipe by Miraklegirl

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Slow Roasted Tomatoes created by k2oneal

Adapted from a Martha Stewart recipe. These are amazing on their own as a side dish or with pasta.

Ready In:: 3hrs 5mins
Yields:
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ingredients

8 large tomatoes
4 tablespoons kosher salt
3 tablespoons fresh ground pepper
¹⁄₄ cup sugar
3 tablespoons dried thyme
2 tablespoons olive oil

directions

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.

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RECIPE MADE WITH LOVE BY

@Miraklegirl

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@Miraklegirl

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"Adapted from a Martha Stewart recipe. These are amazing on their own as a side dish or with pasta."

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photo by k2oneal

8/2/2012

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review by Lilmsbritches

6/29/2010

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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review by ccferne

5/23/2009

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.

1

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review by Ivy Food Sleuth

1/19/2009

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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review by farasforest

9/23/2008

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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