If you want to take your cooking to the next level, one ingredient you shouldn’t miss out on is slow roasted oven tomatoes. These flavor-packed gems are easy to make and can be added to a variety of dishes for an extra pop of taste.
The slow roasting process allows the tomatoes’ flavors to intensify and develop a sweet, deep flavor. Not only does this make them delicious to eat, but also a versatile ingredient that can be used in various ways.
Slow-roasted oven tomatoes are the perfect way to use up an abundance of fresh tomatoes from your garden or farmer’s market. They can also be frozen and saved for later use, making them a great way to preserve the taste of summer all year round.
Once you’ve made a batch of slow-roasted oven tomatoes, the possibilities are endless! Here are some ideas to get you started:
– Add them to a bruschetta or sandwich for a burst of flavor
– Use them as a topping for homemade pizza or flatbread
– Add them to pasta dishes for added depth and richness
– Serve them as a side dish with grilled meats or fish
– Blend them into a creamy tomato soup for an extra layer of flavor
– Use them as a base for a homemade tomato sauce
Oven Roasted Tomatoes
Ingredients
- 1 pound Roma, plum, beef steak, or cherry tomatoes
- 2 tsp Extra virgin olive oil or avocado oil
- 2-3 Cloves garlic minced
- 1/2 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper or mixed pepper blend
- 2 tsp Balsamic vinegar
Optional add ins
- 1-2 tbsp Italian seasoning
- 4 Sprigs fresh herbs chopped Mixed or just one kind Basil, thyme, oregano, chives
- Crushed red pepper flakes
- 1 Shallot minced
Instructions
- Preheat oven to 250° to 300℉ Line rimmed cookie sheets with parchment or foil for easy clean up. I like to add a rack so the tomatoes roast evenly and quicker.
- Remove cores from tomatoes and cut in half. You want all of your pieces similar in size. If you're using small tomatoes, just cut them in half. Anything larger, quarter them.
- Toss the tomatoes with the ingredients you select. The oil, salt, and pepper are a must, the rest of the ingredients are optional.
- Arrange tomatoes in a single layer, skins down, on your sheet. Make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer, if they are not, pull out another pan and use 2 so you can spread them out.
- Place pan in the oven and cook for about 2.5 hours. Important note about baking time: all ovens are different, and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness, and so on). I suggest setting your timer for 1.5 hours and checking about every 30 minutes from then on until they are finished. Small tomatoes will be done early; larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned, so I leave them in longer.