Slow Roasted Tomatoes

This is the first recipe I ever tried for roasting tomatoes several years ago and it’s a good one! But you’ll want to make sure you’ll be home for awhile, because the roasting takes 7 1/2 hours! It’s a great recipe to make on a cold day though, because with all that roasting time, your kitchen will be warm and cozy! You’ll just have to plan ahead a little to give yourself enough time!
Slow-roasting tomatoes gives them a rich flavor. I used store-bought plum tomatoes and they turned out great, so I can imagine how wonderful home-grown plum tomatoes would be after roasting!
If you like tomatoes, you’ll want to try this recipe out! And like I said, the only downside is that you’ll need to plan ahead when you are making these, since the tomatoes roast in your oven (at 200˚F) for 7 1/2 hours. But I think it’s definitely worth the time it takes!
Slow Roasted Tomatoes
Recipe details
Ingredients
- 1 Tablespoon honey
- 1 Tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 pounds plum (aka Roma) tomatoes, halved lengthwise (about 16 medium plum tomatoes)
- Cooking spray
Instructions
- Preheat oven to 200˚F. Spray baking sheet with cooking spray; set aside.
- In large bowl, add the honey, olive oil, salt, pepper, basil, oregano, and halved tomatoes, tossing ingredients gently until the tomatoes are completely coated.
- Arrange tomatoes, cut side up, on prepared baking sheet.
- Roast at 200˚F for 7 1/2 hours.
- Let cool a few minutes, then put tomatoes in a serving dish or bowl, and serve.

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