Slow-roast tomatoes
Savor the rich, intense flavors of slow-roast tomatoes with this simple recipe. Four juicy tomatoes are perfectly complemented by garlic, brown sugar, vinegar, and olive oil, creating a delicious dish that's easy to prepare. Perfect for adding depth to salads, pastas, and more!
- 02 Mar 2025
- Cook time 60 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
Slow-roasting tomatoes is a simple yet incredibly flavorful technique that can elevate the taste of any dish. This recipe uses a few basic ingredients to bring out the natural sweetness and rich flavor of tomatoes. Whether used as a topping, side dish, or ingredient in another recipe, these slow-roasted tomatoes are sure to impress.
Ingredients:
Instructions:
Preheat your oven to 275°F (135°C). This low temperature is key to gently roasting the tomatoes and bringing out their natural sweetness.
- Wash the tomatoes thoroughly.
- Cut each tomato in half lengthwise.
- Place the tomato halves cut side up on a baking sheet lined with parchment paper for easier cleanup.
- Peel and finely chop the garlic cloves.
- Sprinkle the chopped garlic evenly over the tomatoes.
- Drizzle the tomatoes with olive oil, ensuring each tomato half gets a bit of oil.
- Sprinkle the brown sugar over the tomatoes. This will help caramelize the edges and enhance the tomatoes' natural sweetness.
- Finally, drizzle the vinegar over the tomatoes for a touch of acidity that balances the flavors.
- Place the baking sheet in the preheated oven.
- Slow-roast the tomatoes for approximately 2-3 hours. The exact time may vary depending on the size and ripeness of your tomatoes. They should be shrunken and slightly caramelized around the edges but still juicy in the middle.
- Check occasionally to ensure they are caramelizing, not burning.
- Once roasted to your satisfaction, remove the tomatoes from the oven and let them cool slightly.
- Serve immediately as a side dish, on top of salads, or as part of a pasta dish. They can also be stored in an airtight container in the refrigerator for up to a week.
Tips:
- Choose ripe yet firm tomatoes for the best results. Overripe tomatoes can become too mushy during the roasting process.
- Cut the tomatoes in half lengthwise to ensure more even cooking and better caramelization.
- Lining your baking sheet with parchment paper can make cleanup easier and prevent tomatoes from sticking.
- Slow-roasting at a low temperature helps to concentrate the flavors while keeping the tomatoes tender.
- Feel free to experiment with additional herbs like thyme, rosemary, or oregano to add more depth to the dish.
- Leftover roasted tomatoes can be stored in the fridge for up to a week and can be added to salads, pastas, or sandwiches.
These slow-roasted tomatoes are a versatile and delicious addition to many meals. With just a handful of ingredients and some patience, you can create a deeply flavorful and naturally sweet component that enhances any dish. Enjoy the simplicity and depth of flavor that slow-roasting brings to your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 22kcal | 1% |
| Protein | |
| Protein 0.83g | 1% |
| Carbohydrates | |
| Carbohydrates 4.66g | 1% |
| Fiber 1.07g | 3% |
| Sugar 3.27g | 3% |
| Fat | |
| Fat 2.43g | 3% |
| Saturated 0.34g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 6mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 11mg | 1% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.26mg | 2% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 22mg | 2% |
| Potassium, K 210mg | 6% |
| Selenium, Se 0.11ug | 0% |
| Sodium, Na 4.91mg | 0% |
| Zinc, Zn 0.16mg | 1% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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