After 3 hours, the skins of the tomatoes are just starting to wrinkle up a bit, and the house is starting to smell tomatoey.
After six hours, the tomatoes are considerably more shriveled looking.
After two more hours, the smaller tomatoes are done. I took the tomatoes out, let them cool a bit, and pinched off the skins. Most of the skins came off easily. Leave the water running to rinse your hands.
I turned the larger tomatoes over and put them back in the oven for one more hour.
This round bowl 5 1/2 inches across and 2 1/2 inches high is how many tomatoes I got (minus a few that I ate!)
The tomatoes taste like a month of summer experienced in one day.
Slow Roasted Tomatoes Kalyn’s Way
(slightly adapted from Alanna’s master recipe for Slow Roasted Tomatoes)
20 Roma type tomatoes (same size tomatoes are best if your garden cooperates)
2 T olive oil, plus a little to oil the pan if you don’t have a mister
1 T ground fennel
2 T dried basil
1 T dried oregano
1 T dried majoram
(Any combination of herbs that appeals to you can be used.)
Preheat oven to 250F (about 9 hours roasting time) or 200F (10-11 hours roasting time.) I used the shorter time, but mainly because my antique oven will not stay at 200F.
Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs.
Spray cookie sheet with olive oil mister (or brush very lightly with oil). Arrange tomatoes cut-side down on cookie sheet.
After about 8 hours, start checking tomatoes. They’re done when skins puff up and tomatoes are reduced in size by at least half. It’s a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
As tomatoes seem done, remove them from the pan. (Some will take longer than others.) Let them cook for a few minutes, then remove the skin by grabbing at the stem end and pulling off. Most of the skins come off easily. (Removing the skin is optional, but I always remove it.)
These tomatoes have an intense tomato flavor that you probably can’t get any other way. They can be eaten hot or cold. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.
The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese. Last year I didn’t make nearly enough roasted tomatoes and ran out long before winter was over! But here are a few of the recipes I’ve used them in:
Leftover Roast Beef Italian Stew
Slow Roasted Tomato Hummus
Goulash Soup with Red Pepper and Cabbage
Chunky Pasta Sauce with Sausage, Roasted Tomatoes, Garlic, and Basil
Italian Sausage and Zucchini Soup
Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes
Pasta Salad with Roasted Tomatoes, Grilled Zucchini, and Basil
Meatless Penne Pasta with White Beans, Roasted Tomatoes, and Herbs
Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil
White Bean and Roasted Red Pepper Salad with Roasted Tomato-Basil Dressing
Roasted Tomato, Basil, and Goat Cheese Holiday Spread
South Beach Diet / Low-Carb Diet Suggestions:
One medium tomato has about five carbs and quite a bit of that is sugar, so the carbs could add up if you’re using these roasted tomatoes in a recipe. I would use them sparingly with other low-carb ingredients if you’re following the South Beach Diet or another low-carb eating plan.
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.