Tuesday, October 18, 2011

Slow Roasted Tomatoes (little bites of heaven)

Remember the other day  when I told you about my mommy moment and buying too many tomatoes?

This is the second idea in the overabundance of tomato saga. These tomatoes are so indescribably delicious! So much so, that you will have difficulty keeping them uneaten until using them in your favorite tomato recipe.

 The slow roasted tomato recipe is  very simple. 
Wash and slice Roma tomatoes in half lengthwise and arrange on a baking sheet. I don't bother to remove the stems or the seeds, but you may of course do that.
Brush generously with olive oil ( you can flavor the oil with garlic and herbs if you choose)
Bake in a preheated oven at 200° F/ 93° C  for 3-4 hours. I like to use a lower temperature for a longer period of time instead of a higher temperature for a shorter time. I think the tomato flavor intensifies better when slow roasted. This is what oven roasted tomatoes look like after an hour.

After roasting they will be considerably smaller yet still juicy and very flavorful. resist the urge to eat them all . Let cool and use in your favorite recipe. The olive oil can be used too. Use it  to make tonight's  salad dressing


  1. OMG, Vegan candy! I have to run to the store tonight so I'm going to pick up some Romas and go tomato crazy--Thank you Miss Bebe--this is fantastic!

  2. Dribbles a little, if i dribbled more I would flood this blog post XD. More recipes!!!! Imma try all ur tomatos recipes well non meat non egg versions XD

    [Bradd Laval]

  3. I love your blog :D

    [Bradd Laval]


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