Show me how

Show me how to make Oven Roasted Tomatoes

Slow roasting at a low temperature in the oven gives these juicy plum tomatoes nice caramelization and a deep,  warm sweetness

There are so many applications for Oven Roasted Tomatoes… served in pasta, on a sandwich or just on a platter of roasted veggies!

I’m using 3 pounds of delicious Roma tomatoes.  Fresh thyme and oregano hold up well to the slow and low cooking process and impart great flavor

Slice each tomato lengthwise and scoop out the seeds & place on a sheet pan

 Drizzle with olive oil, sprinkle with everyday seasonings of kosher salt, black pepper, garlic and onion powders and sprigs of fresh thyme and oregano

Place pan in a 200 degree F oven for 1 1/2 hours.  The oven needs to be open slightly so the moisture can escape.  Our oven has a tab that needs to be pressed down by the door for it to function, so I use a wine cork to press the button down and prop the door open

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Yum.

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Enjoy!

Simply Sundays ~ Oven Roasted Tomatoes

  • Difficulty: Easy
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Ingredients

3 pounds Roma (plum) tomatoes

1 teaspoon each kosher salt, black pepper, garlic powder, onion powder

Sprigs of fresh oregano & fresh thyme

Olive oil

Directions

 Preheat oven to 200 degrees F

Slice each tomato lengthwise and scoop out the seeds & place on a sheet pan; drizzle with olive oil, sprinkle with everyday seasonings of kosher salt, black pepper, garlic and onion powders and sprigs of fresh thyme and oregano

Place pan in a 200 degree F oven for 1 1/2 hours

The oven needs to be open slightly so the moisture can escape.  Our oven has a tab that needs to be pressed down by the door for it to function, so I use a wine cork to press the button down and prop the door open

 

 

 

 

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