Slow Roasted Tomatoes

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:
14
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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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@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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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.1Reply
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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!Reply
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