Slow Roasted Tomoatoes

Oven baked, Not Sun Dried

Another easy one and tasty too ! I've always liked tomatoes and it helps that they are good for you [here's why]. I was recently browsing Kalyn Denny's excellent blog and came across her version of Slow Roasted Tomatoes. I've played with it a little so here's my version (and her picture which links back to her version).

  • Tomatoes (of course)
  • Mixed herbs (dried are fine in this recipe)
  • Garlic
  • Olive Oil
  • Drizzle of Balsamic Vinegar


I didn't give amounts in the recipe, use your own judgement and what you like to eat. I like lots of garlic but not everyone does.

Roughly chop the tomatoes and garlic and toss with the the mixed herbs and oil making sure the tomatoes have been evenly coated. Place into a baking tray and put into a warm (125c) oven for between three and six hours.

Tip: The smaller the pieces of tomato the quicker they will cook so keep an eye on proceeding. Cherry tomatoes can be used, put cut down the cooking time considerably.
Tip: If you want just a hint of garlic add the whole clove and allow to cook with the tomatoes but remove it at the end.

I tend to remove from the oven every hour or so and give it a stir making sure no edges are burning. The tomatoes will shrivel and as they do the flavour concentrates.

Drizzle over the Balsamic Vinegar for the last half hour or so.

Remove, allow to cool and store in an airtight jar in the fridge, or.., put straight onto a cracker and enjoy warm!

Use anywhere that calls for Sun Dried Tomatoes.

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