Slow-roasted tomatoes Fast2eat


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Slow-roasting tomatoes bring out such sweet, intense flavour. You get almost all the concentrated flavour of sun-dried tomatoes 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. After roasting, they take on an intensely deep flavour and can be used in many ways. It’s perfect for eating with toast, bread, crackers, salads, pasta, goat cheese, and bocconcini. You name it.

My mom has made it since I was a child, and everyone loves it.

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


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Slow-Roasted Tomatoes Fast2eat

Slow-Roasted Tomatoes Fast2eat

Tossing them in olive oil, dusting them with a bit of salt, garlic and herbs, and baking them at a low temperature for an hour – makes them unbelievable.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 people


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


  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes half through the equator (not 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 the liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large-rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
    Note: If desired, add other fresh hardy herbs, such as thyme, savoury, sage, and rosemary.
  • Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast them for more than 30 minutes. Continue stirring the tomatoes and roasting them for extra 30 minutes until the tomatoes are softened but not falling apart.
  • Turn off the oven and let it cool.
  • Taste and add additional salt and pepper if desired. Remove the bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, bread, crackers, salads, pasta, goat cheese, and bocconcini or refrigerate for up to 2 weeks or freeze for up to 6 months.


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.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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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

Nutrition information is calculated using an ingredient database and should be considered an estimate.


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