Slow Roasted Tomatoes




I can not believe how the flavor of a tomato intensifies with the technique of slow oven roasting. My husband Bob will actually eat these and turns his nose up at sun-drieds. The low temperature of the oven renders water from the tomatoes and gradually deepens the flavor and color of the tomato. I do not like to add garlic or onion while baking, as they over power the tomato. These keep in the refrigerator for about a week or frozen for several months. Oh I remove most of the seeds, because I have picky eaters and sometimes the seeds can be bitter, but it is not necessary.

4-5 large ripe tomatoes
3 Tbs olive oil
1/2 tsp dried oregano or fresh thyme
Kosher salt
Fresh ground pepper


                                                                                             Preheat oven to 200º F.

1. Cut the tomatoes into approximately 1/4 inch slices- place in a bowl. Gently coat the tomatoes with the olive oil, oregano or thyme, salt and pepper to taste.
2. Spread onto two parchment lined baking pans (with a rim) in a single layer.
3. Bake at 200º for 1 3/4 to 2 hours- or until you see an intensified color with slightly browned edges.

Note: These make a wonderful appetizer- served with cheeses. Provolone seems to compliment it well. Before serving you can toss them with finely minced onion or garlic and fresh parsley, basil or even a splash of balsamic glaze.
They can be used in so many dishes and can be substituted for sun-dried tomatoes.

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