Slow Roasted Tomatoes


I’m just going to join the masses and extol the awesomeness of slow roasted tomatoes.
I’ve been making slow roasted tomatoes all summer long, and I put in almost everything; salads, pasta, soups, salsa, sandwiches…

That’s what I’ve been doing with my juicy tomatoes from the farmers’ market, it’s so simple yet so much more.
Roasting tomatoes, slowly at a low temperature intensifies the flavour of the tomatoes.
Sweet and savoury, it adds a rich and robust flavour to any dish it’s added to.

Frankly, they’re better than sun-dried tomatoes, I’m working on even more recipes to try them in, I’m thinking it’ll be awesome in a pesto.

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Slow Roasted Tomatoes

(From Smitten Kitchen)


  • Roma tomatoes
  • Whole gloves of garlic
  • Olive oil
  • Herbs (such as rosemary, thyme, oregano or coriander)
  • Salt and pepper (optional)


  1. Preheat over to 225 degrees F.
  2. Cut tomatoes lengthwise in quarters
  3. Arrange on parchment lined baking sheets with cloves of garlic
  4. Drizzle with enough olive oil to make the tomatoes glisten
  5. Sprinkle the herbs on the tomatoes
  6. Add salt and pepper, if using
  7. Bake tomatoes for about three hours until tomatoes are shrivelled and dry but still a little juicy
  8. Use right away, or store covered in olive oil and keep in the fridge
  9. Enjoy!



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  • Reply Heather

    I love slow roasted tomatoes. I add them to almost every pasta dish I make.

    17 September, 2012 at 10:24 am
    • Reply Elsa

      Isn’t it the best thing ever! 🙂

      17 September, 2012 at 10:32 am

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