Slow-Roasted Tomatoes


Make a big batch of seasoned, slow-roasted tomatoes one weekend afternoon during tomato season and you won’t regret it. The concentrated tomato flavor will jazz up everything from soup to lasagna come winter.

  • 20Servings


  • 2 Tbs. plus 1 tsp. olive oil
  • 3 lb. medium tomatoes, halved
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sugar, optional


Preheat oven to 300°F. Brush large baking sheet with 1 tsp. oil, place tomatoes cut side up on baking sheet, and drizzle with remaining 2 Tbs. oil. Roast tomatoes 1 hour, or until juicy and beginning to shrivel. Sprinkle with garlic, oregano, and sugar (if using), and roast 1 to 11/2 hours more, or until tomatoes are caramelized and browned on edges.

Nutrition Information

  • Calories: 26
  • Carbohydrate Content: 3 g
  • Fat Content: 2 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 3 mg
  • Sugar Content: 2 g