Slow Roasted Tomatoes

Slow roasted tomatoes are like candy to me. I love having them on hand to add to salads, sandwiches, pasta, risotto, eggs, and pizza. They have a way of taking everything up a notch.  I’ve had trouble finding them at the grocery store lately, so I decided to make my own.

Slow roasting on low temperature is the key as it really brings out the flavor of the tomatoes. I keep a jar of these in the fridge and use for a couple weeks. I love to make these on a cold rainy day and fill the house with the wonderful aromas. 

Slow Roasted Tomatoes

Ingredients

2 pounds plum tomatoes halved 

¼ cup olive oil plus more for storing

1 teaspoon Italian seasoning

Salt and pepper

Recipe

Preheat oven to 250 degrees. Line a large baking sheet with parchment paper. Lay the tomatoes on the baking sheet cut side up. Drizzle with olive oil and sprinkle with salt, pepper, and Italian seasoning. Roast for 4 hours. 

The tomatoes should look mostly dehydrated when done. Let cool, then place in a jar and coat with olive oil. When the tomatoes are gone, the remaining olive oil is great for cooking as it has some added flavor.

*When picking out the tomatoes, I recommend choosing those on the smaller side

Makes about 1.5 cups

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