A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.
Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
- Fresh tomatoes, small to medium Romas are best
- Olive oil
- Fresh or dried herbs (i.e. thyme, oregano, rosemary, basil, etc.)
- Salt & pepper
- Heat oven to 325 degrees.
- Cut tomatoes in half and place on a baking sheet lined with aluminum foil.
- Drizzle with olive oil. The amount is up to you; more if you like the flavor, less if you are watching your weight. I use an olive oil sprayer.
- Sprinkle with your favorite herb(s). Once again, the amount is up to you. I like thyme, and lots of it.
- Season to taste with salt and pepper.
- Roast in the oven for 90 minutes, until the tomatoes have collapsed and have released some of their juice.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
Roasted tomatoes will keep in your refrigerator for about a week, if they’re not devoured sooner. In addition to making a tasty — not to mention healthy — snack, sliced they can boost the flavor of salads, pasta and other vegetable side dishes — but those are recipes for another day. Enjoy!