Slow Roasted Roma Tomatoes + So Much More

Slow Roasted Tomatoes @Susan Salzman | The Urban BakerI admit to not having a green thumb. When I moved into my first apartment back in 1979, while attending U.C. Berkeley, I killed ALL of my plants. Although I have been somewhat successful with growing herbs and greens, veggies have not become my garden’s friend. However, my girlfriend, on the other hand, has had enormous success and I receive all of the benefits.

Home Grown Tomatoes @Susan Salzman | The Urban BakerWith summer officially in full bloom, ripe tomatoes grace her yard. With bushels of plum, ripe tomatoes left at my doorstep it is my job to figure out how to use them before they become not so desirable.

I love slow roasted tomatoes. On those rare days when I am spending the day at home (always, one of my favorite days of the week), putting a tray of tomatoes, at a low temperature, in the oven for 5-6 hours is a day well spent.

Roasted Tomato Tart with Carmelized Onions + Ricotta | www.theurbanbaker.comRoasted tomatoes are great on my daily sandwich, the kids love them as a topping on their pizza, and I personally like using them to assemble a light and flaky tart. Always a wonderful beginning to a summer time meal eaten al fresco.

Slow Roasted Tomato Salsa @Susan Salzman | The Urban BakerWith the leftovers, I whipped up a batch of my roasted tomato salsa. Followed my directions by roasting the onions, garlic, and chili’s in a cast iron skillet. When it was time to chop and puree, I used the last of my slow roasted tomatoes creating an earthy and rich dip that even my 6 year old devoured.

Summertime is tomato-time. When fruits and vegetables are at their peek, they are in abundance and affordable. That is the exact time that one should stock up on locally grown produce. If I had to buy these tomatoes at the local farmers market, they would have cost me pennies. And look how far nearly 2 dozen tomatoes went!

 

Slow Roasted Tomatoes


Ingredients

1 Tablespoon honey
1 Tablespoon extra virgin olive oil
1/2 teaspoon Celtic sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground white pepper
20 medium roma tomatoes, cut in half, lengthwise

Instructions

• preheat oven to 200*
• brush a rimmed baking sheet (11 1/2 x 17″) with olive oil.
• in a large, glass bowl, combine all the ingredients, except the tomatoes.
• wash, pat dry and cut the tomatoes in half. toss tomatoes with the seasoning mixture.
• place tomatoes, cut side up on your prepared baking sheet.
• roast for 5-6 hours, checking occasionally.
• let cool before eating

The Urban Baker / SusanSalzman.com

Lots more to make with Tomatoes:
Okra + Tomatoes – Simply Recipes
Tabouli + Mixed Greens Salad – Ingredients, Inc.
Roasted Shrimp + Mango Salsa – Organic Spark
A Simple Tomato + Burrata Salad – Sprounted Kitchen
Tomato Roast – Pure Vegetarian

Showing 18 comments
  • najwa kronfel
    Reply

    I love roasted tomatoes! it is my favorite way to have them. The tart looks really, really yummy, great photos!

    • Susan
      Reply

      It truly is the best way to eat a tomato. Roasting them like this brings out all of the natural sugars in the tomato. Thanks, Najway – loved that you stopped by!

  • Kim
    Reply

    Love, love slowly roast tomatoes! I went to the market today and it was awesome, lots of fresh veggie from here (not from California) and fruits… love this time of year when everything is abundant! Love your salsa too Susan!

    • Susan
      Reply

      Thanks, Kim! I too, love this time of year. So many delishy possibilities.

  • Deliciously Organic
    Reply

    I love roasted tomatoes. Thanks for all of the variations, I think I’ll have to try the salsa!

  • Bill Peeler
    Reply

    I have never tried to make slow-roasted tomatoes. But from looking at yours, I should give this a shot. They look sooo delicious!

    • Susan
      Reply

      Thanks Bill! Sometimes, when I am cleaning out my vegetable drawer and I have a few tomatoes that don’t look so pretty, I throw them in the oven to avoid the waste. Once you roast tomatoes – you will be addicted.

  • Cathy @ Noble Pig
    Reply

    My favorite way to enjoy them…just delicious.

  • HeatherChristo
    Reply

    These are just gorgeous. I have been meaning to make these for a while Susan- great reminder!!

  • aida mollenkamp
    Reply

    I totally agree, Susan, that slow-roasted tomatoes are worth the wait. That ricotta-tomato tart is calling my name!

  • Lucy Lean
    Reply

    You say t-mate-toe I say t-mar-toe – love roasting them slowly but never used honey in it, will have a go.

  • Reply

    Fresh ripe tomatoes, there is a certain taste like no other. These roasted tomatoes look fantastic!

  • Amanda
    Reply

    I am SOOOOO trying your roasted tomato salsa! Everything about this post looks amazing! 🙂

  • Patricia Scarpin
    Reply

    Tomatoes and stone fruit are the best thing of summer, Suz! Roasted tomatoes are such a treat, yours look delicious!

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Baked + Crispy Eggplant | @Susan Salzman | www.theurbanbaker.com