Oven Roasted Tomatoes

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

Oven roasted tomatoes are a great addition to pasta dishes, paired with your favorite protein or added to a sandwich for an instant flavor bomb!

Best part is that there are only a few ingredients and short prep time.  Your own does all of the work!

I’m using 4 pounds of delicious Roma tomatoes.  Fresh oregano holds up well to the slow and low cooking process and imparts great flavor

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

 Drizzle with olive oil, sprinkle with kosher salt, black pepper, garlic powder and sprigs of fresh oregano

Place pan in a 300 degree F oven for 1 1/2 – 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

What’s the best way to store oven roasted tomatoes?

Store the tomatoes in the refrigerator for up to one week or about a month in the freezer.  Lay the tomatoes on a sheet pan in the freezer until fully frozen and store in a freezer bag in a single layer

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Check out some of our other favorite tomato recipes:

Tomato Tart

Heirloom Tomatoes with Anchovy Vinaigrette

Enjoy!

Tools used to make this recipe

Architec Carving Board, Gripperwood

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

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