Now that tomato season is over, you won’t be able to get those wonderful farmer’s market tomatoes. You’ll need this recipe to deal with the supermarket quality ones, or more like non-quality ones. I make this in large batches because it’s work intensive but stores well. I wish I made 4 times this amount.

Slow Roasted Tomatoes

  • 4 pound 12 ounces plum tomatoes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme leaves
  • 1/4 cup olive oil

1. Peel tomatoes and cut them in half. Using a spoon, scoop out the seeds and discard. Place the halves, cut side up, in a tupperware container. Sprinkle salt and sugar over tomatoes. You can layer the tomatoes but make sure to sprinkle on each layer. Store, covered, overnight.

salt and sugar tomatoes 2

2. Preheat oven to 275 degrees F (250 degrees F with convection). Drain tomatoes.

3. Lay the tomatoes in a single layer on a sheet pan, cut side up. Sprinkle with thyme and drizzle with olive oil.

Thyme and Oil on tomatoes

4. Stick it in the oven for 2 to 3 hours, or until they are wilted but not burnt. The amount of time depends on the size of the tomatoes. See pic.

slow roasted tomatoes

These taste amazing on their own, but can also be used for an endless array of other dishes.

posted by jessica at 08:56 AM Filed under Basics, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.