Slow Roasted Tomatoes

From:

On Jul 1, 2008

I've made this twice. The first time it was too peppery, but nonetheless delicious. The second time I cut the pepper by a third and it was not too spicy (my toddler also eats this). I added basil, oregano, and a small amount of pressed garlic as well. On both occasions, we used all of the spice to roast the tomatoes, then poured both sauce and tomatoes into a large bowl of fresh pasta and stirred. The best ever - and no need to add other seasonings. It is a major hit. Thank you!

From: Vamy

On Sep 7, 2005

AWESOME, I used roma tomatoes from my garden, as I had way too many, and needed to do something with them. They turned out delicious...will do this every year now. I plan to make lots of red sauce to use in the winter.

From: CountryLady

On Feb 6, 2004

This is a great way to make a BLT sandwich at the time of year when the tomatoes are far from their best! I scaled the recipe in half & had LOADS of the spice left. I set the timer for 3 hours in my first attempt at this recipe - it was too long! I then roasted another 4 tomatoes at 250F, checking them every 30 minutes and they were ready in 2 hours! (BTW, my stove is less than a year old).

From: sugarpea

On Jan 31, 2004

Sweet and PACKED with tomato flavor which seems to be intensified with the roasting, even with wintertime greenhouse roma tomatoes. Can't imagine how good they'd be with summer garden tomatoes. We had them topping some very special burgers and as a side. Wonderful! The spice mix makes enough for a summer's worth of tomatoes. You may want to divide it in half. You'll still have leftovers.