Slow Roasted Tomatoes

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:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Miraklegirl
Contributor
@Miraklegirl
Contributor
"Adapted from a Martha Stewart recipe. These are amazing on their own as a side dish or with pasta."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. k2oneal
    Slow Roasted Tomatoes Created by k2oneal
    Reply
  2. Lilmsbritches
    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!
    Reply
  3. ccferne
    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.
    Reply
  4. Ivy Food Sleuth
    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.
    Reply
  5. farasforest
    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!
    Reply
see 10 more icons / navigate / navigate-down
Advertisement