The concentrated flavors in these Slow-Roasted Tomatoes are surprisingly fresh. This is a great way to intensify the sweetness of winter tomatoes. They’re great as appetizers or even pureed and turned into a sauce.
Slow-Roasted Tomatoes
Servings: 14
Ingredients
- 3 pounds Roma tomatoes (about 14 medium)
- 1 T balsamic glaze
- 2 T olive oil
- 1/2 t salt
- 1/2 t dried basil
- 1/2 t dried oregano
- 1/4 t black pepper
Instructions
- Prepare the tomatoes – Wash the tomatoes and slice each lengthwise. Use your finger to fish out the seeds and pulp, and discard (or compost). With a paring knife, trim the stem end from each tomato half. The arrange the tomatoes cut side up on a lined baking sheet.
- Preheat the oven and prepare the marinade – Preheat the oven to 250 degrees, convection roast setting. In a small bowl, combine the oil, salt, basil, oregano and pepper.
- Dress the tomatoes – Drizzle a few drops of the balsamic glaze in each of the tomato halves, then spoon a bit of the marinade in each as well.
- Roast the tomatoes – Roast for about 2 hours, or until the tomatoes are soft and jammy. These are best serve warm or at room temperature.
Notes
I buy balsamic glaze at BJs, but you could make your own, or even substitute the balsamic with a sprinkling of sugar for prettier results. You’re just trying to bring out the sweetness of the tomato.
