Slow Roasted Roma Tomatoes + So Much More

July 29, 2012

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Slow Roasted Tomatoes @Susan Salzman | The Urban BakerI admit to not having a green thumb. When I moved into my first apartment back in 1979, while attending U.C. Berkeley, I killed ALL of my plants. Although I have been somewhat successful with growing herbs and greens, veggies have not become my garden’s friend. However, my girlfriend, on the other hand, has had enormous success and I receive all of the benefits.

Home Grown Tomatoes @Susan Salzman | The Urban BakerWith summer officially in full bloom, ripe tomatoes grace her yard. With bushels of plum, ripe tomatoes left at my doorstep it is my job to figure out how to use them before they become not so desirable.

I love slow roasted tomatoes. On those rare days when I am spending the day at home (always, one of my favorite days of the week), putting a tray of tomatoes, at a low temperature, in the oven for 5-6 hours is a day well spent.

Roasted Tomato Tart with Carmelized Onions + Ricotta | www.theurbanbaker.comRoasted tomatoes are great on my daily sandwich, the kids love them as a topping on their pizza, and I personally like using them to assemble a light and flaky tart. Always a wonderful beginning to a summer time meal eaten al fresco.

Slow Roasted Tomato Salsa @Susan Salzman | The Urban BakerWith the leftovers, I whipped up a batch of my roasted tomato salsa. Followed my directions by roasting the onions, garlic, and chili’s in a cast iron skillet. When it was time to chop and puree, I used the last of my slow roasted tomatoes creating an earthy and rich dip that even my 6 year old devoured.

Summertime is tomato-time. When fruits and vegetables are at their peek, they are in abundance and affordable. That is the exact time that one should stock up on locally grown produce. If I had to buy these tomatoes at the local farmers market, they would have cost me pennies. And look how far nearly 2 dozen tomatoes went!

Slow Roasted Tomatoes
Slow roasted tomatoes are so versatile. Use them in salads, on sandwiches, frittatas, and tarts. Tomatoes, when in season, is a wonderful way to preserve the essence of summer.
yield: 40 pieces

1 Tablespoon honey
1 Tablespoon extra virgin olive oil
1/2 teaspoon Celtic sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground white pepper
20 medium roma tomatoes, cut in half, lengthwise

• preheat oven to 200*
• brush a rimmed baking sheet (11 1/2 x 17″) with olive oil.
• in a large, glass bowl, combine all the ingredients, except the tomatoes.
• wash, pat dry and cut the tomatoes in half. toss tomatoes with the seasoning mixture.
• place tomatoes, cut side up on your prepared baking sheet.
• roast for 5-6 hours, checking occasionally.
• let cool before eating

Lots more to make with Tomatoes:
Okra + Tomatoes – Simply Recipes
Tabouli + Mixed Greens Salad – Ingredients, Inc.
Roasted Shrimp + Mango Salsa – Organic Spark
A Simple Tomato + Burrata Salad – Sprounted Kitchen
Tomato Roast – Pure Vegetarian


{ 14 comments… read them below or add one }

1 najwa kronfel July 29, 2012 at 2:43 pm

I love roasted tomatoes! it is my favorite way to have them. The tart looks really, really yummy, great photos!


2 Susan July 29, 2012 at 6:42 pm

It truly is the best way to eat a tomato. Roasting them like this brings out all of the natural sugars in the tomato. Thanks, Najway – loved that you stopped by!


3 Kim July 29, 2012 at 4:49 pm

Love, love slowly roast tomatoes! I went to the market today and it was awesome, lots of fresh veggie from here (not from California) and fruits… love this time of year when everything is abundant! Love your salsa too Susan!


4 Susan July 29, 2012 at 6:43 pm

Thanks, Kim! I too, love this time of year. So many delishy possibilities.


5 Deliciously Organic July 30, 2012 at 6:54 am

I love roasted tomatoes. Thanks for all of the variations, I think I’ll have to try the salsa!


6 Bill Peeler July 30, 2012 at 6:58 am

I have never tried to make slow-roasted tomatoes. But from looking at yours, I should give this a shot. They look sooo delicious!


7 Susan July 30, 2012 at 7:07 am

Thanks Bill! Sometimes, when I am cleaning out my vegetable drawer and I have a few tomatoes that don’t look so pretty, I throw them in the oven to avoid the waste. Once you roast tomatoes – you will be addicted.


8 Cathy @ Noble Pig July 30, 2012 at 7:02 am

My favorite way to enjoy them…just delicious.


9 HeatherChristo July 30, 2012 at 7:39 am

These are just gorgeous. I have been meaning to make these for a while Susan- great reminder!!


10 aida mollenkamp July 30, 2012 at 4:38 pm

I totally agree, Susan, that slow-roasted tomatoes are worth the wait. That ricotta-tomato tart is calling my name!


11 Lucy Lean July 30, 2012 at 5:06 pm

You say t-mate-toe I say t-mar-toe – love roasting them slowly but never used honey in it, will have a go.


12 Allison [Girl's Guide to Social Media] July 30, 2012 at 7:56 pm

Fresh ripe tomatoes, there is a certain taste like no other. These roasted tomatoes look fantastic!


13 Amanda July 31, 2012 at 12:18 pm

I am SOOOOO trying your roasted tomato salsa! Everything about this post looks amazing! 🙂


14 Patricia Scarpin August 1, 2012 at 7:37 am

Tomatoes and stone fruit are the best thing of summer, Suz! Roasted tomatoes are such a treat, yours look delicious!


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