Slow Roasted Summer Tomatoes Recipes
SLOW ROASTED SUMMER TOMATOES
Slow roasted tomatoes are incredibly flavorful and concentrated from the low and slow roasting.
Provided by Indi Hampton
Categories Appetizer
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F (250° will work if that's as low as your oven will go)
- Toss tomatoes with olive oil, salt, pepper and the herbs or garlic, if using. Arrange cut side up on parchment paper lined baking sheets. Roast for 5- 8 hours, depending on the size of the tomatoes (longer for bigger, juicier tomatoes) and the temperature of your oven. The tomatoes are done when they've shriveled and look dry on the surface. The skin will be somewhat chewy, but there will still be some juice left inside.
Nutrition Facts : ServingSize 1/10 of recipe, Calories 8-, Sugar 4.8g, Sodium 242mg, Fat 5.8g, SaturatedFat 0.8g, UnsaturatedFat 4.7g, TransFat 0g, Carbohydrate 7.1g, Fiber 2.2g, Protein 1.6g, Cholesterol 0mg
SLOW-ROASTED TOMATOES
Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F.
- Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
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