This was my first attempt at roasting tomatoes. Let me caution you against slicing the tomatoes too thin. Thinly sliced tomatoes will burn before they roast. The first time I made this recipe below, I failed two times before finally getting it right!
|Though they look nice now, I promise you after 2 hours in the oven, they were |
black and shriveled. This is an example of what NOT to do!
So, back to what TO do, now that we have a visual of what NOT to do to have the best roasted tomatoes ever!
10+ Roma Tomatoes
Fresh Ground Salt and Pepper
Optional: Herbs of your choosing
Optional: Balsamic Vinegar
- Pre-heat your oven to 250 degrees F
- Lightly grease / spray with cooking spray a large cookie sheet that has a small lip (like a jelly roll pan)
- Gently wash and dry the tomatoes, then cut them in half, lengthwise and place them on the pan cut-side down
- Drizzle EVOO (and balsamic vinegar should you choose to do so) generously over the tomatoes
- Using your salt and pepper grinders, crack fresh sea salt and black pepper over the tomatoes
- Finish with sprinkling the tomatoes with dried herbs
Note: For italian dishes, I like to sprinkle dried basil, oregano, rosemary, and thyme, but you can sprinkle any kind of herbs/spices to coordinate with your recipes (chipotle seasoning, cayenne pepper, etc.)
- After you have seasoned your tomatoes to taste, pop them into the oven for about 6 to 8 hours.
Note: I like to check mine every hour just to make sure everything looks good. If your tomato sizes vary, you may need to pull out the smaller ones around 6 hours. Once you pull the smaller tomatoes out, you can flip the larger tomatoes over to finish cooking.