Thirty-two degrees on the temperature gauge this morning. We fortunately took the time last night to cover the garden and all our containers of flowers and herbs. Only a few brown spots on some basil leaves with everything else spared. We harvested our remaining tomatoes giving us a huge bowl of them. With such bounty Slow-Roasted Tomatoes are my go-to recipe. Many people can their tomatoes whole or as tomato sauce. Slow-Roasted Tomatoes are way, way easier and so much richer in flavor.
When did you last snack on canned tomatoes or tomato sauce?
Slow-Roasted Tomatoes are also a perfect snack right out of the jar. Try them on a cracker or in a lettuce wrap. Pair them with goat cheese or hummus, fresh basil or some of your summer pesto. Add slow-roasted tomatoes to salads. Toss them with pasta, spinach and Parmesan cheese. Stir them into soup. Enjoy them as a pizza topping. Slowly roasting tomatoes concentrates their natural sweetness, creating the essence of summer in each bite.
Long, slow roasting intensifies both the tomatoes flavor and their health benefits. Tomatoes are considered a top source for the phytonutrient and antioxidant lycopene. Cooking tomatoes in olive oil dramatically increases its bioavailability. Cooking also enhances lycopene’s ability to reverse the aging of our skin. Besides exceptional flavor, helps maintain our skin’s youthful appearance. Nice 😉
Slow-roasting tomatoes intensifies and concentrates their natural sweetness. This recipe can easily be halved or multiplied. Larger tomatoes require a longer roasting time.
Makes about 2 cups of tomatoes
Active time: 15 minutes
Total time: 4 hours 15 minutes
2 pounds small to medium tomatoes
2 large cloves garlic, peeled, thinly sliced
¼ cup extra virgin olive oil
Few twists freshly ground pepper
Large pinch coarse salt
Optional: few sprigs fresh thyme and/or rosemary
Preheat the oven to 250 degrees.
Toss them with the sliced garlic, olive oil, pepper, salt and optional herbs.
Line a baking sheet with parchment paper for easy cleanup. Place the tomato halves cut side down on top of the herbs and sliced garlic. Space the tomatoes so they aren’t touching one another.
Turn the tomatoes cut side up. Bake for two more hours.
When done, their fragrance will be heavenly. The tomatoes will be soft, shriveled and their edges caramelized.
Slow-Roasted Tomatoes will keep a week in the fridge. Or store them in the freezer for up to 6 months.
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