Oven Roasted Tomato Recipe

Wednesday, September 9, 2020

Oven Roasted Tomato Recipe


The last couple of weeks we've been gifted with some amazing heirloom tomatoes in our Talley Farms Fresh Harvest Box. Last time I had a ton of tomatoes, I made salsa - this time I decided to roast them. These will be blended into a sauce to accompany my No-Knead Pizza Dough 

This slow roasted tomato recipe is pretty simple - almost set-it-and-forget-it. 

Preheat your oven to 200 degrees. 

Line a Pyrex baking dish with parchment paper (optional, but I like cooking on parchment) and give the bottom a decent splash of olive oil. 

Cut up your tomatoes - I had four HUGE ones and a few smaller ones, so the entire 9 x 13" baking dish was covered. 

Now drizzle those juicy tomatoes with more olive oil - be generous. 

Then sprinkle them with italian seasoning and diced garlic. I use dried herbs as fresh get a bit too overwhelming, but it's just personal preference. 

Slow Roasted Fresh Tomatoes

Now slide that dish into the oven, and forget about it for 5-6 hours. Not kidding. 

What you'll get is super sweet, delicious, intense roasted tomatoes that can be eaten as-is, pureed into a sauce, eaten on a bagel with cream cheese... whatever you like slow roasted tomatoes for. They are SO GOOD. To puree them just dump the tomatoes, olive oil and all into a blender or food processor and go to town. 

Oven Roasted Heirloom Tomatoes

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