I love tomatoes prepared using this method. It’s a multipurpose and healthy addition to almost any dish! Slow-roasted tomatoes are great for adding to salads and soups or serving as topping for bruschetta, grains and pulses (e. g. rice,kamut, quinoa, lentils). Of course, you could also make a delicious pasta sauce with them, too. I usually roast a large batch of tomatoes, which I then use for the next couple of days. To tell you the truth, most often, in just two days, we have these vegetables finished.
- 1,5 kilo of tomatoes
- 120 ml olive oil
- 50 ml balsamic vinegar (optional)
- Fresh ground pepper
- Fresh thyme stems
- Preheat the oven to 120 C.
- Wash, dry and cut tomatoes into halves or quarters. Leave the medium sized tomatoes as they are.
- Place your tomatoes in a big mixing bowl. Drizzle with some olive oil, salt and balsamic vinegar (if you like to use it). Accurately and thoroughly mix everything together.
- Spread the tomatoes onto a big oven tray covered with baking paper. Arrange them in a single layer, not too tight to each other. Strew thyme stems over the tomatoes.
- Roast for 3 to 5 hours.
- You will get slightly dried, but at the same time juicy and smooth in texture tomatoes. Of course, the more ripe tomatoes are, the better the dish will become. However, even if you use ordinary tomatoes, roasting them in the oven will bring out their natural sweetness and make the flavours rich and intensified. Therefore, you can use whatever type of tomatoes you prefer and even a mix of different ones, but remember not to roast cherry tomatoes for long.
Enjoy your meal!