Slow Roasted Tomatoes

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As soon as I saw this recipe, I knew I wanted in. Nothing beats a sweet sunnygold tomatoes from the farmer’s market. They’re like candy. Well this recipe just makes them even better- roasting them at a really low temperature keeps them fresh and summery but brings out a depth of flavor and hint of sweetness.

I’ve had these in a variety of ways- topped on a flatbread, topped on top of toast, paired with a whipped goat cheese and za’atar spice, just alone as a snack. See my instagram page for some features of how to use these!

This recipe is adapted from Smitten Kitchen. It’s so basic there’s not too much to change, except my impatience called for a slightly higher oven temperature and less cooking time 🙂

Slow Roasted Tomatoes
Adapted from Smitten Kitchen

  • quantity is up to you- i usually do at least a pint at a time

Preheat oven to 250. Slice tomatoes in half. Place on parchment paper and toss lightly in some olive oil, salt, and pepper. Bake for 2 hours. Store in an airtight container. Best if used within a few days.

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