Slow Roasted Tomatoes

Slow roasting brings out the sweetness of  tomatoes. Use these a side dish, puree for an incredible tomato sauce or soup, in your next salsas or in place of tomatoes in any of your favorite recipes. Freeze some for later use. 

• 2-3 pounds of tomatoes, cut into medium pieces
• 2 red or yellow onions, cut into thick slices
• 6-8 cloves of garlic, minced
• Dried or chopped fresh herbs of parsley, thyme, basil and marjoram, whatever you have on hand, about ¼ cup fresh, or 2 tbsps. dried.
• Sprinkling of sugar, salt and pepper
• olive oil

Preheat oven to 250. Put all ingredients in a bowl, drizzle well with olive oil, add seasonings, lightly toss and place in a single layer on a cookie sheet with sides and roast for 2-3 hours, until somewhat broken down.

Print

Slow Roasted Tomatoes

Slow roasting brings out the sweetness of tomatoes. Use these a side dish, puree for an incredible tomato sauce or soup, in your next salsas or in place of tomatoes in any of your favorite recipes. Freeze some for later use.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2-3 pounds of tomatoes cut into medium pieces
• 2 red or yellow onions cut into thick slices
• 6-8 cloves of garlic minced
• Dried or chopped fresh herbs of parsley thyme, basil and marjoram, whatever you have on hand, about ¼ cup fresh, or 2 tbsps. dried.
• Sprinkling of sugar salt and pepper
• olive oil

Instructions

1. Preheat oven to 250.
2. Put all ingredients in a bowl, drizzle well with olive oil, add seasonings, lightly toss and place in a single layer on a cookie sheet with sides and roast for 2-3 hours, until somewhat broken down.