Slow Roasted Tomatoes

Okay, these take a long time to roast, but they are oh so worth it! They are terrific served on crusty bread lightly brushed with extra virgin olive oil along with a cheese platter and a glass of good wine ;-) They will stay fresh for up to two weeks in an airtight container in the refrigerator, but bring to room temperature before serving for best flavor.


  • 4 lbs. Roma tomatoes, cut in half lengthwise
  • 2 Tbsp. minced garlic
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


Preheat oven to 200 degrees F.

Place tomatoes single layer and cut side up in a large roasting pan.

Whisk garlic and oil in a small bowl and drizzle evenly over the tomatoes, season with salt and pepper, roast for 6 hours and allow to completely cool.

By Deeli from Richland, WA


May 14, 20110 found this helpful

I was wondering what I was going to do with my tomato crop this year. This looks like a good start.

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