Slow Roasted Tomatoes
photo by k2oneal
- Ready In:
- 3hrs 5mins
- Ingredients:
- 6
- Yields:
-
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
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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Reviews
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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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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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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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RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.