Slow Roasted Tomatoes
Slow Roasted Tomatoes, an easy cooking technique giving total flavor nirvana! All you need is tomatoes, kosher salt, freshly cracked black pepper, EVOO and time.
Servings 6 servings
Ingredients
- 4 pounds vine ripe tomatoes, washed + sliced in half
- Kosher sea salt, healthy sprinkle
- freshly cracked black pepper, to taste
- extra virgin olive oil, drizzled over top of all tomatoes
Instructions
- Preheat oven to 200°F
- Wash and cut tomatoes in half across the belly (do not core), place cut sides up on parchment lined sheet pan(s). Season with Kosher sea salt, freshly cracked black pepper, and finish off with a healthy drizzle of EVOO over all of the tomatoes.
- Roast for 6-8 hours, the tomatoes will reduce in size but retain their shape.
- Remove from the oven and serve if desired or cool and then store in airtight containers. Tomatoes will stay fresh and delicious up to 5 days in the fridge and up to 6 months in the freezer.
Notes
- Prep time is approximate.
- Roast time will vary depending on the size of the tomatoes, typically anywhere between 6-8 hours.
- Higher temperatures will result in "wet" sometimes burned tomatoes, keep it low and slow for optimal results!
- Cool and store in airtight containers up to 5 days in the fridge and 6 months in the freezer.