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Slow Roasted Tomatoes

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Like dehydrating, slow roasting concentrates the flavors of the tomatoes, even turning notoriously bland supermarket tomatoes into tasty little morsels. But when you use homegrown, vine ripened tomatoes, well, then your taste buds are in for a real treat!

You can sprinkle them with salt and pepper or herbs before roasting, or leave them plain like we usually do. Unlike dried tomatoes that need to be re-hydrated for many uses, these tomatoes are ready to go as is. They keep for about a week in the refrigerator. And they can be frozen for later use – if you don’t eat them all first!

And what can you do with the finished product? These tomatoes are great in any pasta dish, or on pizza, or with vegetables like green beans, broccoli, squash or spinach. They will perk up any egg dish like an omelet or frittata. Or you can always just pop them in your mouth and eat them like candy. Healthy tomato candy, that is!

Slow-Roasted Tomatoes
Adapted from several sources

cherry, grape, or other small fruited tomatoes
olive oil
fresh or dried herbs (optional)
salt and pepper(optional)

1. Heat oven to 250F.
2. Cut cherry tomatoes in half crosswise, grape tomatoes lengthwise. Larger tomatoes can be quartered. Aim for all tomato pieces to be about the same size for even roasting.
3. Line baking pan with foil or parchment paper for easier cleanup, arrange tomato pieces on pan.
4. Drizzle tomatoes with olive oil, and sprinkle with herbs or salt and pepper if desired.
5. Bake tomatoes in oven for 2-1/2 to 3 hours. You want the tomatoes to be shriveled, but with moisture still inside.
6. Scrape tomatoes and any liquid into airtight container.

 

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