Slow-Roasted Tomatoes

What?! A tomato recipe now?!

I have to admit, this is sneaky.  I am missing my garden tomatoes. And all that is available are tasteless tomatoes from the grocery store.  I found this recipe (from Cooking Light, November 2012) that takes those “plastic” tomatoes and turns them into a flavor-filled transporter that takes you back to summer and the richness of garden tomatoes.


I tried the tomatoes before I cooked them, they were truly the bland, flavorless tomato-wannabe that you would expect.  After they were cooked, I could have eaten the entire 4 pounds worth!


These tomatoes can be eaten “as is” as a side dish or used to make a sauce for pasta.  To make the sauce, add some olive oil and puree.  If you want the sauce thinner, add chicken stock or water, and perhaps a splash of red wine, and simmer to desired consistency.


Slow-Roasted Tomatoes

from Cooking Light, November 2012

1 Tbsp sugar

1 Tbsp olive oil

1/2 tsp Kosher salt

1/2 tsp dried basil (from the garden)

1/2 tsp dried oregano (from the garden)

1/4 tsp freshly ground black pepper

4 pounds plum tomatoes, halved lengthwise

Cooking spray


Preheat oven to 200F.

Combine sugar, olive oil, salt, basil, oregano, pepper and tomatoes in a large bowl, tossing gently to coat tomatoes.


Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray.


Roast at 200F for 7 1/2 hours.




Serves 8.


2 Comments Add yours

  1. Irene Saiger says:

    This looks amazing!!!!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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