Amazingly Sweet Slow-Roasted Tomatoes
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound small plum tomatoes, halved lengthwise
- Coarse salt to taste
- A tiny amount of sugar
- 1tablespoon extra virgin olive oil
Nutritional analysis per serving (4 servings)
56 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you’ll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.
- Advanced preparation: I keep these out at room temperature for a day, and refrigerate them for up to 3 days. The sauce freezes well.
Private Notes
Comments
Am I missing something? Why oil the foil beneath the rack? What purpose does that serve?
These roasted tomatoes are wonderful in the midst of a winter's gloom so I do up a bushel of them in late August when they are abundant at the market. I use a slightly lower temperature and a longer roasting time. Sometimes I add bits of garlic and dried basil to the oil. If you roast skin side up, the skin slides off relatively easily at the end of its oven sojourn. I freeze them in 2 cup amounts and drop those into soups and stews all winter long...smiling in anticipation as I do so.
Makes cleanup easier, but it isn't necessary. I don't use the rack, either. I like it better when the tomatoes collapse and baste in their own juices.
Oh my! These were great with plum tomatoes from the garden - 3 pounds worth. Just eaten off the cookie sheet was the best, but not bad chopped into a puree for pasta. But the absolute best was very ripe sun-gold cherry tomatoes with olive oil, some Zaatar, salt and a tiny bit of maple sugar. This is absolutely a keeper. But we only have a few more weeks of vine-ripe tomatoes. What will happen if I freeze the puree? Can I survive the winter?
These are great. Used heirlooms cut in half or thirds. Roasted 275 convection for about 3-4 hrs
In Speed oven set at 275, takes just under two hours. Maybe 1-3/4. No sugar.
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