Skip to Content

Slow-Roasted Plum Tomatoes

Oh, dear roasted tomatoes, how do I love thee? Let me count the ways …

Slow-Roasted Plum Tomatoes

I could wax poetic about these slow roasted plum tomatoes for hours on end. They are sweet and tender, soft and perfect. And, yes, I ate the whole batch myself. In a day. They were just that good.

Tomatoes are part and parcel with summer. They scream of cool salads on hot summer evenings and sweet bites to snack on. But this summer wasn’t prolific with the ‘natos here. Late blight robbed Connecticut of most of the tomato crop. It wasn’t until just a few weeks ago that I finally spotted boxes of tomatoes. So, the first time I spotted plum tomatoes, I bought a bunch and rushed home to slow roast them.

Oh, were they fantastic. So fantastic that I bought more plum tomatoes in New Jersey and made them again.

You start with bright, brilliant, fresh tomatoes, sliced thinly and layered on a baking sheet. I let mine overlap slightly so I can fit the maximum amount on the tray.

Then they cook slowly, at a low temperature, shrinking as the juices evaporate. If you are lucky, some firm up like sun-dried tomatoes with really concentrated sweetness. Those ones I like to swipe from the tray before they can even get to the fridge. But once in the fridge, they get that little extra boost from the drizzle of balsamic vinegar … oh, it’s fab.

Here’s to hoping there are some sundried tomatoes at the farmers’ market this weekend …

Slow-Roasted Plum Tomatoes

Slow-Roasted Plum Tomatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

These tomatoes have many uses. Eat them alone. Put them on crackers with a sliver of cheese (think Romano or asiago). Chop them and add to pasta. Spread pesto on bread and lay a tomato and fresh mozzarella on top.

Ingredients

  • 6-8 plum tomatoes
  • olive oil
  • salt and pepper
  • dried basil
  • dried oregano
  • balsamic vinegar

Instructions

  1. Preheat oven to 250 degrees. Line a rimmed baking sheet with nonstick aluminum foil (alternately, spray a baking sheet with cooking oil spray).
  2. Slice the tomatoes 1/4 inch thick and place on the baking sheet in a single layer, overlapping slightly. Drizzle with olive oil (go light!). Then sprinkle with salt, pepper, basil and oregano. Cook for 2 1/2- 3 hours until the tomatoes are shrunken and darker in color.
  3. Remove from the oven and let cool for 15 minutes, transfer to a storage container and drizzle with a little balsamic vinegar (seriously, I do mean a little). Close the container and shake lightly. Store in the refrigerator.

Previous
10 Things I Learned At Will's First Day of Soccer
Bacon and Bell Pepper Breakfast Quesadilla
Next
Bacon and Bell Pepper Breakfast Quesadilla

Skip to Recipe