The Best & Only Way to Roast Tomatoes

On salads, sandwiches, pizza, pasta, chicken, fish, antipasto boards or alone, I always have roasted tomatoes in the fridge during the winter!

Grocery store tomatoes this time of year are usually pretty pale and pathetic (winter tomatoes clearly make me bitter haha). My trick for bringing winter tomatoes back to life is slow-roasting them, yielding juicy, intensely flavored, incredibly flavorful morsels of tomato heaven!

Have a little more fun in the kitchen by cooking along with me! Watch the video below to see the recipe in action (and for a few laughs).

Don’t forget to subscribe to my channel!

 

 

 

Makes: 2 dozen roasted tomato halves

Prep time: 10 minutes

Cook time: 2 hours

Total time: 2 hours and 10 minutes

The Ingredients

12 Campari tomatoes, halved (or substitute cocktail tomatoes if you can’t find Campari)

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano (or dried thyme, Italian seasoning, or Herbes de Provence)

Salt

 

 

 

The Steps

Preheat oven to 250 degrees.

Place tomatoes on a baking sheet, cut-side up. Drizzle with about 1 tablespoon of olive oil. Sprinkle with dried herbs. Do not salt.

Roast in oven for 2 hours.

Remove from oven and sprinkle with salt.

To store: Covered unused roasted tomatoes in the fridge for up to a week, reheating or serving chilled as desired!

 

 

 

The Steps with Video

Have a little more fun in the kitchen by cooking along with me! Watch the video below to see the recipe in action (and for a few laughs).

Don’t forget to subscribe to my channel!

YouTube video

 

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