Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I have been reading about slow roasted tomatoes for years and I don't know why it took me so long to jump on the train with all the cool kids, but I am here now! Let me tell you, these things are a revelation. Everything good about tomatoes is magnified in the slow roasting approach, turning a perfectly serviceable Roma into a thing of brilliance. Think of the depth of flavor in a good quality tomato paste, but sweeter, and with the added fragrance of your favorite olive oil and a little magic thrown in. I'm told you can use these with pasta, salads, eggs, and as appetizers but so far I find that eating them as is works pretty well, too.

If you start googling recipes, you'll find that the directions are all over the map. Use cherry tomatoes. No--paste tomatoes. Place skin side up. No--skin side down. Roast for anywhere from 3 to 12 hours at temperatures ranging from 175 to 300 degrees. Herbs and garlic cloves are essential for seasoning. Or you can skip those. My guess is that all of these approaches work just fine.

What I did was drizzle two sheet pans with a lovely, fragrant olive oil and then slice a whole bunch of Roma tomatoes lengthwise, cutting out the little stem thingy as I went along. I rubbed the cut side of each tomato half in the olive oil, flipped it over, and lined it up with all the others until the pan was full. I gave each pan a light sprinkle of kosher salt and popped them in the oven at 175 degrees, and came back 12 hours later. Once cool, I peeled the skins off each tomato half and then popped them into freezer bags to save for winter although I confess I ate more than a few during that process.

I hope I've convinced you that you need to go make these immediately. As in, RIGHT NOW. Seriously. GO. And then come back and tell me all about it.

Reblog this post [with Zemanta]

Views: 271

Comment by Elaine Stone Vaughan on August 23, 2009 at 10:53am
Thanks for the post - I'm on my way to the Sunday Farmer's Market and will stock up on cherry - no, Roma tomatoes, right?
Comment by Magpie Ima on August 23, 2009 at 11:30am
Hi Elaine--I would definitely go for Romas over cherries if you have a choice.
Comment by tina marie on August 24, 2009 at 7:53pm
I was givena 1 pound bag of dried tomatoes and found a recipe for them in which you rehydrate them for about ten minutes in a half water, half vinegar solution and then dry them off. Then what? Well, that was the part I had trouble finding info on, so I layered them with sliced garlic, salt, thyme leaves and olive oil and let them sit overnight. Let me say they are mighty tasty on a grilled slice of baguette!! What do you make with your dried tomatoes?
Comment by Elaine Stone Vaughan on August 29, 2009 at 1:41pm
Dear Slow, The tomatoes were SO delicious from your recipe - I thought, great! I can freeze them and not have to worry about figuring out how to can them - but my daughter eats up every batch I've made - which is good, right?
Comment by marie bittner on August 11, 2011 at 9:56am
This sounds so good and my tomatoes in the yard are just  about ready this sounds like less work then canning them  thank you
Comment by Christene on August 12, 2011 at 9:16am
I did the same sorta but instead of drizzling with olive oil I put them in olive oil to store so I will have my tomatoes for pizza's omelets and other things and then a great cooking oil or dipping oil


You need to be a member of HOMEGROWN to add comments!



HOMEGROWN.org created this Ning Network.



Join us on:


  • Add Videos
  • View All


  • Add Photos
  • View All

© 2023   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library