Slow-Roasted Tomatoes

I was going through my pile of recipes, trying to come up with an appetizer I had never made, and happened on slow-roasted tomatoes.  The hardest part of the recipe is smelling the wonderful aroma of the tomatoes roasting for 7 ½ hours and wanting to eat them.  I placed mine on toasted french bread dribbled with olive oil and a sprinkle Maldon Sea Salt but, they would be delicious tossed over pasta.

Slow-Roasted Tomatoes  | Ridgely's Radar
Slow-Roasted Tomatoes  | Ridgely's Radar

Slow-Roasted Tomatoes
Recipe type: Appetizer
Serves: 8
  • Slow-Roasted Tomatoes
  • recipe from Cooking Light
  • Serves 8 (2 halves per serving)
  • ~Ingredients~
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon fresh ground pepper
  • 4 lbs plum tomatoes, halved lengthwise (about 16 medium)
  • additional ingredients: french bread, olive oil, balsamic vinegar, Maldon sea salt
  1. pre-heat oven to 200°
  2. combine first six ingredients in a bowl, whisk to mix. Toss tomatoes in olive oil mixture until completely coated.
  3. arrange tomatoes, cut side up on a cooking sheet sprayed with cooking spray.
  4. roast for 7½ hours
  5. remove tomatoes from oven
  6. serve room temperature on toasted fresh bread slices drizzled with olive oil and your preference of the addition of balsamic and/ or salt


Share on FacebookTweet about this on TwitterPin on PinterestEmail to someoneshare on TumblrShare on LinkedIn

Leave a comment


Rate this recipe: