Slow Roasted Tomatoes

From: ccferne

On May 23, 2009

I think I must've had this same Martha Stewart recipe at one time, but I made some adaptations for California. I use 'salad size' or Roma tomatoes and cut them in half through the stem- and blossom-end. That means there's skin on the bottom of each one, which holds in the juices. I include fresh basil in the seasonings, and use a lot less salt. Olive oil spray makes it easier. It seems like Martha said to roast 3 hrs at 250, turn off the oven, and leave in the rest of the night.

From: Ivy Food Sleuth

On Jan 19, 2009

Great and deep flavor. I use plum tomatoes and much less sugar. I also reduce the thyme. It's a matter of taste. Oregano is good too. And, yes, I take them out at about 2 hours because I don't them too dried out.

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.