Slow-Roasted Tomato Fast2eat Recipe

Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Slow-Roasted Tomato Fast2eat Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Servings: 10 people

Ingredients

  • 10 Tomato - Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Minced Garlic
  • 1/4 cup Olive oil - extra virgin
  • Basil - thinly sliced or chopped
  • Oregano
  • Sage
  • 1 Bay leaf
  • Black pepper - optional

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • Cut each half in 4.
  • Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
  • 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.
  • Turn off the oven and let cool.
  • Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.

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 other fresh hardy herbs such as fresh thyme, rosemary… as desired.
Course : Appetizers & Starters, Side Dish
Cuisine : Brazilian
Keyword : Homemade oven-dried tomatoes, oven-dried tomatoes, sun-dried tomatoes in the oven, Vegetable

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
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