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Slow-roasted tomatoes are a staple in my kitchen. Once tomatoes sit in the heat and concentrate their natural sugars, they become these squishy, sweet little treats that improve just about anything they touch. Tossing in pasta or placing on a sandwich, sure, but also blended up in soups and sauces – or, at least once each summer, just enjoyed with some bread and hummus for a lazy snack-dinner on the back patio.
If you’re the sort of person who is willing to suspend gratification, you can keep the slow-roasted tomatoes jarred or frozen and break them out when winter rolls around and you’re craving a hit of summer juiciness. I wouldn’t personally know about that, of course; they’ve never lasted that long around me.
More Related Recipes to Try Next:
Artichoke Kale Pasta with Sun-Dried Tomato Pesto
Crushed Butter Beans with Roasted Tomatoes and Avocado
Open-Face Tomato-Basil Sandwiches
VT’s Essential Slow-Roasted Tomatoes
- 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.
- Calories 26
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- 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