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Delicious Oven-Roasted Tomatoes

Delicious Oven-Roasted Tomatoes

You say tomato. I say slow oven-roasted tomato…

When I saw these pop up on Food In Jars’ Facebook page a couple weeks ago, I knew that I would be making them. They are the most delicious thangs — sweet, chewy, and intensely tomato-ey (it’s my blog so I can make up any words I feel like.) The long roasting concentrates a whole tomato’s worth of flavor into the delightfully shriveled, slightly gooey treat that remains at the end of 10-12 hours in the oven.

While not exactly quick, they are sublimely easy to make. All you do is preheat your oven to 200 F. While you’re waiting, wash the tomatoes.

Tomatoes by Eve Fox, Garden of Eating blog, copyright 2011

Slice them in half (or into quarters if you’re using a rounder, fatter variety) and lay them in a single layer on parchment-covered baking sheets.

Tomatoes about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Drizzle with olive oil, then sprinkle with sea salt and freshly ground pepper (you could throw some basil, thyme or oregano into the mix, too, if you feel like it.)

Tomatoes about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Then slide the sheets in and cook them at this low temperature for 10-12 hours (or more like 8 if you’re using cherry or grape tomatoes since they’re much smaller). Check them periodically to make sure they’re not getting too dried out for your taste (and to make sure your oven is still on – ours kept turning off for some reason… Not good!)

Tomatoes roasting in the oven by Eve Fox, Garden of Eating blog, copyright 2011

When they’re done, let them cool down. Remove however many you plan to scarf down in the next week and put them in an airtight container with a lid.

Oven-roasted San Marzano tomatoes by Eve Fox, Garden of Eating blog, copyright 2011

Then freeze the rest on their sheets, pack them into glass jars or freezer bags and toss them into the freezer.

Two freezer bags of oven roasted tomatoes by Eve Fox, Garden of Eating blog, copyright 2011

These are DIVINE atop some goat cheese on crackers or baguette, chopped in salad, added to sauces, or just eaten on their own. I think you’ll find them quite addictive…

Greens with quinoa, broiled salmon oven roasted tomatoes, cucumber, beets, pinenuts, currants and lemon pesto mayo dressing by Eve Fox, Garden of Eating blog, copyright 2011

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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7:09AM PDT on Aug 2, 2013

Here in Italy we store sun-dried pear tomatoes in mason jars. The dried tomatoes should be soaked briefly in white wine, packed tightly in the jars with a few garlic cloves and fresh basil leaves, then covered with extra virgin olive oil and stored in a cool dark place. They last at least a year and are delicious. My family no longer want to eat the bought variety; I spoil them, the brats!

11:47AM PDT on Apr 12, 2013

another good one!

8:10AM PDT on Sep 16, 2012


5:52PM PST on Nov 11, 2011

So sad that tomato season is over... I have even more good tomato recipes that'll have to wait until next summer. 'Til then I will just be nibbling away at my store of dried and canned 'maters.

4:05PM PST on Nov 11, 2011

Thanks for this great recipe :)

2:51PM PST on Nov 9, 2011


5:05PM PDT on Nov 2, 2011

Wonderful recipes - Thank YOU! Tomatoes rule!


2:32PM PDT on Oct 31, 2011

Love these

1:20AM PDT on Oct 31, 2011

Good post.

2:35PM PDT on Oct 30, 2011

I am SOOO inspired! And I have a bunch of beautiful tomatoes I plan to roast tonite! I need to think about freezing more often!

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