Go Back Email Link
–+ servings
Prepped tomatoes for roasting - Andrea Meyers
Print

Slow-Roasted Tomatoes

Makes about 24 ounces.
Course Pickles, Jams, Preserves
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword garlic, olive oil, summer, tomatoes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12
Calories 76kcal
Author Andrea Meyers

Equipment

  • half-sheet baking pan
  • small freezer containers, such as Ball plastic freezer jars, 8 ounce size

Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoons dried basil leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 pounds Italian paste tomatoes halved (Roma or San Marzano work well.)
  • 1 head of garlic peeled
US Customary - Metric

Instructions

  • Preheat the oven to 250° F/120° C.
  • Brush 1 tablespoon of the olive oil all over the bottom of the baking sheet. Sprinkle on the dried basil, black pepper, and kosher salt.
  • Place the tomato halves face down on the baking sheet, keeping them close together. Scatter the peeled garlic cloves amid the tomatoes. Drizzle on the remaining olive oil and add a little more pepper if desired.
  • Roast in the preheated oven for about 8 hours. The tomatoes will shrivel and caramelize a bit. Remove from the oven and cool completely. Slip the skins off and put the tomatoes plus any pan drippings in the small freezer containers. Top each container with a little more olive oil, then seal tightly and freeze. Will keep for up to 6 months.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 452mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg