Simple Slow-Roasted Tomatoes
Versatile, juicy, succulent, summer in a bite... Simple Slow-Roasted Tomatoes require only a few minutes of active prep, and a few hours in the oven.
Ingredients
- 4 pounds tomatoes I use romas
- olive oil for drizzling
- sea salt/fresh ground pepper
- finely minced herb(s) (optional)
Instructions
- Preheat oven to 225 degrees.
- Slice tomatoes in half. Arrange on the sheet pan.
- Drizzle generously with olive oil, rubbing the tomatoes around a little to coat.
- Season lightly with salt and pepper.
- Place pan in the oven. After about 3 hours, turn the tomatoes.
- Cook another 2-3 hours to your preference. We like a lot of caramelization (as shown in the photos).
- Allow the tomatoes to cool. Sprinkle with herbs if desired. Pack in small zip bags for the freezer or in an airtight jar in the refrigerator for up to a week.
Notes
I almost always use roma tomatoes because I can whip through the prep so fast. The choice is yours. Adjust cooking time as smaller ones cook faster than larger ones.
If using in a salad or bruschetta, bring the tomatoes to room temperature first. If using frozen tomatoes, thaw before adding.
Calories are an approximation only from MyFitnessPal.com, and based on 4 pounds of tomatoes, 1 tablespoon of olive oil (for drizzle), and 16 servings.
Nutrition
Calories: 24kcal
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