Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time2 hrs

Slow Roasted Tomatoes — We have an abundance of tomatoes in our garden this summer so I have been trying out many different ways of enjoying the bounty. These slow roasted tomatoes are such a wonderful item to have on hand for adding to pastas, bruschetta, salads, pizza, on an antipasto platter and sandwiches. I can’t think of anything else that can be used in so many versatile ways!

Although you can practically use any variety of tomatoes, I like to use Italian roma type tomatoes for best flavour. They also have fewer seeds and less juice. Approximately 20 to 25 halved roma tomatoes (depending on size) will give you one tray. I usually make 2 trays because they can be kept in the fridge for several days or frozen for the winter!

Tip:  I like to use Italian Seasoning because it has a variety of herbs, garlic and seasoning mixed together.

 20 Italian tomatoes
 2 ½ tbsp extra virgin olive oil
 1 tbsp dried oregano
 2 tbsp Italian Seasoning (or your choice of dried herbs)
 Some garlic flakes and pinch of sea salt (if not using Italian Seasoning)
1

Preheat oven to 375 degrees F

2

Cut washed tomatoes in half, lengthwise. Remove juice and seeds with fingers and put prepared tomato halves into a bowl. This will give you a drier, more flavourful roasted tomato at the end.

3

Add the olive oil, herbs and seasoning and mix well.

4

place cut sides up on parchment lined baking tray. Bake at 375 F for 15 minutes. Reduce heat to 250 F and continue baking for another 75 to 90 minutes. Make sure the tomatoes have a somewhat dry leathery texture without being burned.

5

Remove from oven and allow to cool. Store in refrigerator for up to a week or freeze for later use.

Ingredients

 20 Italian tomatoes
 2 ½ tbsp extra virgin olive oil
 1 tbsp dried oregano
 2 tbsp Italian Seasoning (or your choice of dried herbs)
 Some garlic flakes and pinch of sea salt (if not using Italian Seasoning)

Directions

1

Preheat oven to 375 degrees F

2

Cut washed tomatoes in half, lengthwise. Remove juice and seeds with fingers and put prepared tomato halves into a bowl. This will give you a drier, more flavourful roasted tomato at the end.

3

Add the olive oil, herbs and seasoning and mix well.

4

place cut sides up on parchment lined baking tray. Bake at 375 F for 15 minutes. Reduce heat to 250 F and continue baking for another 75 to 90 minutes. Make sure the tomatoes have a somewhat dry leathery texture without being burned.

5

Remove from oven and allow to cool. Store in refrigerator for up to a week or freeze for later use.

Slow Roasted Tomatoes