How to make slow roasted tomatoes | Pamela Salzman & Recipes Skip to content

How to make slow roasted tomatoes

slow roasted tomatoes | pamela salzman

Someone leaked to Mr. Picky that in one of my recent posts I was guessing that he wouldn’t be showering regularly at camp.  It wasn’t a judgment on my part, just an observation from past history.  However, it seems as though Mr. Picky interpreted that as a challenge.  What you might not know about Mr. Picky is that he is competitive to a fault.  He also loves statistics and keeps track of everything, especially when he’s first in something.  But believe me, his “firsts” are not what you might expect.  “Hey, Mom.  Did you know I was the first one down for breakfast 8 days in a row?”  Or not firsts.  “Mom, guess what?  Guess what, Mom?  I was the second youngest at camp.  By 20 days.”  So I wasn’t entirely shocked when Mr. Picky said to me the other day that he’s on a showering streak.  Huh?  “Mom, guess what?  I have showered 37 days in a row!  For real.  I’m not even joking.”  I need to blog more about him not eating cooked vegetables. slow roasting tomatoes

Well, Mr. Picky had to come from somewhere.  Guess what, friends?  I’ve eaten a tomato in some way, shape or form every day for the last 24 days and I’m not even joking.  Whereas I fear Mr. Picky is on a quest to find his way into some imaginary record book for showering, my daily tomato indulgence is for pure pleasure.  Furthermore, I know my streak will come to a sad end in a few months when tomato season is over. raw tomatoes prepped for roasting

I have a total obsession with summer tomatoes.  I always have.  When I was little, I would take a salt shaker into my father’s garden and have a tomato party.  First, I would pluck a nice ripe tomato off the vine.  For the first bite, I always had to shake a tiny bit of salt in my mouth and then take a bite of tomato.  Salt doesn’t stick to a whole tomato.  After that bite, I would shake the salt on the cut part of the tomato and eat away.  My mother told me a few times I even ate several green (underripe) tomatoes and made myself a bit sick to my stomach.

slow roasted tomatoes | pamela salzman

But I am only interested in local, summer tomatoes.  Nothing else compares and I wouldn’t even waste your time on tomatoes before June or after October, and even that is pushing it.  So right now, I’m in my glory and I am snatching up different varieties every week.   So happy!  And tomatoes are amazing for you – I just posted something on my facebook page yesterday about all their health benefits.

grilled veggie and hummus sandwich with slow roasted tomatoes

Something I just started making the last few years are slow roasted tomatoes in the oven.  Damn!  Have you ever tried these?  I’m not talking about sundried tomatoes, which for some reason I don’t like.  Slow roasted tomatoes are super-sweet and moist.  You can cook them as long or as little as you like, but I prefer to bake them until their texture is like moist, dried apricots.   So darn good and soooooooo easy!  It’s barely cooking, people.  And you can use them in a million ways.  Delicious on an antipasto platter, with crusty bread, eggs/frittatas, sandwiches, salads, in pasta, etc.  How could I forget straight-off-the-pan?  Such deliciousness if you have patience to slow cook them.  I figure since I waited all winter and spring for tomatoes, what’s a few hours?

slow roasted tomatoes | pamela salzman

Slow Roasted Tomatoes
Author: 
 
Ingredients
  • 12 plum tomatoes*, halved lengthwise
  • 2 cloves garlic, thinly slices
  • a few sprigs of fresh thyme
  • unrefined olive oil for drizzling
  • sea salt
Instructions
  1. Preheat oven to 200 degrees. Line a small baking sheet with parchment paper. If you want to make more tomatoes, use a large baking sheet.
  2. Arrange the tomato halves, cut side up, in one layer on the prepared baking sheet.
  3. Place a sliver of garlic on top of each tomato and scatter the thyme sprigs over. Drizzle a little oil over the tomatoes and sprinkle with a pinch of salt. Bake until desired texture is reached. I like to go 8 hours. More time will result in drier tomatoes. Less time will result in juicier tomatoes. Ovens also vary, so check tomatoes periodically.
  4. Store in the refrigerator in a covered container for up to a week. Covered in oil, the tomatoes will last a few weeks. You can also freeze them right on the sheet pan and when the tomatoes are frozen, transfer them to a covered container to freeze (ideally a freezer bag that is as small as will fit the tomatoes.)
Notes
*You can also use halved cherry or grape tomatoes and cook for less time.

Related Recipes

Comments

5 Comments

  1. I’ve been eating tomatoes virtually everyday since I was young. I know they’re only good in the summer but I have to eat them all year round.

    • Well this is a good way to keep enjoying tomatoes all year!

  2. My point is when you go for a single nutrition you should
    not go for pills. A six year study at Harvard found a 21% to
    34% reduction in prostate cancer risk for men that consumed
    between five to seven servings a week of tomatoes and
    or tomato products. It is shown to protect the skin from the aging
    effects caused by environmental pollutants and in possibly playing a role reducing the
    formation of certain type skin cancers caused by the daily exposure to the sun’s UVA radiation.

    Look at my site :: benefits of tomatoes

  3. Could not agree with you more. Summer tomatoes are my absolute favorite. I could never get tired of them. A gift from the heavens! And, slow roasted is a great way to change it up. I love to serve the roasted ones over organic, creamy polenta with lots of fresh basil.

    • Mmmmmmmmm


Add a Comment

Your email address will not be published.

Rate this recipe:  

Signup to receive updates about new recipes and more

I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

kitchen-matters-buy-book
Buy on Amazon
quicker-than-quick
Buy on Amazon