Slow roasted tomatoes – from the garden

I planted a garden this summer. A huge garden. Then I waited.

Gardening is all about patience. And weed control. If you’re trying to reclaim an overgrown patch of yard, there is lots of weed control.

But, back to the patience…I planted five tomato plants in May, and in late July I started to see a few teeny tiny results.

three tomatoes

But then, a month later, I suddenly was seeing results like this


Every week. For going on 5 weeks now. So in addition to making sauces, caponata, and a bunch of other old favorites, I was looking for new ways to use tomatoes. And I found an awesome and easy recipe with spectacular results: Slow Roasted Tomatoes.



This is one of the easiest things I’ve ever made. Doesn’t even need a formal recipe.

Set your oven to 250 (225 for smaller tomatoes, like cherry tomatoes). Cut the tomatoes in half. Place on lined baking sheet. Splash with a tiny bit of olive oil and perhaps some balsamic vinegar. Sprinkle with a little salt. Let it slowly roast in the over for three hours or so — till they shrink a bit and start to look a little dry.

They taste fantastic — sweet and intensely flavorful. You can add them to dishes like pasta. I simply stacked them on a piece of french bread with a slice of soft mozzarella. Heavenly.



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