12 Reviews of Slow Roasted Tomatoes

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.

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: 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: Gracie in NM

On Feb 19, 2004

Very, VERY good. I wasn't sure if I would like the sweet flavor but it actually inhanced the tomato flavor. Definitely makes plenty of spice mixture. Thank-you for the recipe.

From: Mom22LE

On Sep 19, 2004

Yummy! Especially when slightly charred. It was a bit too thymey for me, though a slight adaptation of the recipe is easy enough. Thanks a lot!

From: JJToronto

On Mar 19, 2004

The taste on these was so delicious! Intense, and sweet at the same time. I did reduce the time, to adjust for my oven. Excellent recipe, Mirakle!

From: ~cbw~

On Feb 28, 2004

Yum! This was tasty and very easy to throw together. I can't wait to make this during the summer with fresh tomatoes and making a BLT out of them is a wonderful suggestion! Thanks for a great recipe, MG!

From: 878828

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: Liza at Recipezaar

On Sep 9, 2008

These are great! Three hours made for a very oven-dried intensely flavored tomato, similar to a sun-dried tomato. They will be perfect in dips, tossed with pasta, etc. If you want more of a plump, wilted tomato, i'd start checking after 1.5-2 hours. Thanks so much!