Slow-Roasted Tomato Fast2eat Recipe

Basically, tossing them in olive oil, dusting with a bit of salt and herbs, and baking at a low temperature for an hour – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying. My mom makes it since I was a child and everyone loves it.

It’s perfect to eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini… you name it.


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Slow-Roasted Tomato Fast2eat Recipe
Slow-roasting tomatoes brings out such sweet, intense flavor. Mixed with tons of garlic, oregano and fresh basil, I don’t know how it works…but it tastes like heaven in your mouth. Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways.
Prep Time 10 minutes
Cook Time 1 hour
Prep Time 10 minutes
Cook Time 1 hour
  1. Wash all whole tomatoes thoroughly under clean, running water.
  2. Cut the tomatoes in half through the equator (not through the stem).
  3. Remove the seeds and gelatinous pulp.
  4. Cut each half in 4.
  5. Place tomato pieces into a colander and toss with salt and sugar to drain off liquid.
  6. Preheat oven to 190C/375F.
  7. Put the tomatoes onto a large rimmed Baking Sheet.
  8. Toss in all other ingredients. Stir until well-coated.
  9. Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
  10. Turn off the oven and let cool.
  11. Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  12. To store, place in clean Airtight Containers.
  13. Refrigerate for up to 2 weeks or freeze for up to a couple of months.
Recipe Notes

I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe.

You can add another fresh hardy herbs such as fresh thyme, rosemary…as desired.

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