Slow-Roasted Tomato Quarters


Roasting summer tomatoes gives them a chewy texture that’s great in salads, sandwiches, and quiches.

  • 32Servings


  • 3 Tbs. olive oil, divided, plus more for greasing baking dish
  • 2 cloves garlic, thinly sliced
  • 8 small plum tomatoes, quartered
  • 2 tsp. Herbes de Provence
  • 1/2 tsp. salt, optional


1. Preheat oven to 300°F. Brush 13- x 9-inch glass baking dish with oil.

2. Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt (if using); drizzle with 2 Tbs. oil. Roast 11/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.

3. Drizzle with remaining 1 Tbs. oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.

Nutrition Information

  • Calories: 15
  • Carbohydrate Content: 0.5 g
  • Fat Content: 1 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 0.5 g