Recipes > Slow-Roasted Tomatoes
Take ripe tomatoes and slow roasted them with your favourite spice blend.
Dawn Thomas
- Serves: 12
- Active Time: 10 mins
- Total Time: 4 hrs - 5 hrs
- Views: 26,767
- Success Rating: 100% (?)
Steps
Step 1: Prepping & Roasting the Tomatoes
- 12 ripe Roma tomatoes
- 1/4 cup stock (or water)
- herbs or seasoning blend of choice
Method
Preheat the oven to 250° F (120° C).
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the stock over each tomato and then garnish with your favourite spice blend, such as Herbes de Provence.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. The tomatoes can be served hot, warm or they can be refrigerated and used in other dishes for added flavor.
Chef's Notes
- by Dawn Thomas
- •
- July 31, 2015
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.
Also, note that these tomatoes can be dehydrated using a dehydrator in place of an oven.
13 Comments
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Does this only work with Roma tomatoes or can you use other types of tomatoes too? -
Hi Aida - While roasted tomatoes skin tend to be a little firmer, you can definitely use this technique with other types of tomatoes! Cheers and thanks for learning with Rouxbe! Chef Kirk -
Hello. What type of herb/spice would you recommend for this recipe? -
HI Lucia! You can use a hardy fresh herb like thyme or rosemary or a dried herb like Herbes de Provence. I often like to taste the food I am working with (tomatoes) and then smell a variety of herbs until I get a clear "yes." It is a fun way to learn to trust your palate. Lauren -
If i were to use my "roast" convection setting on my gas oven, what would be the best temperature? -
Rouxbe Staff
Hi Diane: Thanks for writing. I would suggest to reduce the temperature by 25-30 degrees (F) and bake as suggested for the conventional recipe time. This will work. Your oven would be set at 220-225 (F) for the roasting. Happy roasting. -Char -
can you do this in a dehydrator? -
Hi Deb, Thanks for your question. Absolutely! However, it may take a bit more time than mentioned in the recipe. Most food dehydrators top out around 160 degrees F., so it will be a slower process. A note for safety, if you are using the stock make sure you have the dehydrator set above 145 degrees F., if you are going lower, use the water option instead. Hope this helps! Cheers, Sandy -
These were really good! -
Can these be frozen, too? -
Hi Diana, Yes, you can freeze these. Just keep in mind, the texture may change a bit in the freezing/defrosting process, but they will still be delicious! Cheers, Sandy
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Are these tomatoes “roasted” or “baked”? The title and description indicate “roast” but then “baking” is mentioned. My oven has a setting for roasting and a setting for baking. -
Hi Liliana, What an excellent question! Ultimately, in the traditional sense, those words are basically the same and quite interchangeable. However, most of the time you would find that "baking" is used for breads or sweets, and some times small savory items, while "roasting" is usually for larger/savory items. Over the years, though confusing to some, chefs have used the words in both places because both involve a dry space (oven) with hot air surrounding the food item(s). With recent home technologies in the kitchen, the equipment manufacturers often separate the two with one option having a fan (convection) setting, and the other with not fan (conventional) setting (check your manufacturer as this may vary). All that said, most recipes (including this one) refer to a conventional (no fan) setting, unless otherwise stated. That was a lot of info, I hope some of it helps clear things up. I bet you didn't know you were asking such a loaded question! Best of luck. Please let us know how it goes! Cheers, Sandy
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