Comments on: slow-roasted tomatoes

By: Terri

Terri — Wed, 25 Apr 2012 20:08:23 +0000

OK, just popped a mix of grape & sun gold tomatoes in the oven with the garlic, thyme, rosemary & a smidgin of sea salt & pepper. It’s only been 5 minutes & already smells so good I may go beserk before these are ready. Hope I can restrain myself.

By: TONYK

TONYK — Thu, 22 Mar 2012 22:50:02 +0000

CAN THESE TOMATOES BE FROZEN IN PLASTIC BAGS ???

TONYK

By: Jackie

Jackie — Tue, 07 Feb 2012 18:37:29 +0000

I am so excited to find this recipe. Aldi’s had pints of tomatoes for 69¢ this week and I just couldn’t stop buying them. My daughter thinks she can eat them just like grapes…a pint at a time. I am suprised they don’t hurt her stomach. Hope she likes these too.

By: Steph

Steph — Sat, 14 Jan 2012 22:20:34 +0000

I know it’s the middle of winter, but I got a good deal on some organic cherry tomatoes from Trader Joe’s and was looking for something to do with them. I dried about half of them using this method, and they came out great! I didn’t have any whole garlic on hand, so I drizzled them with a combination of EVOO and some of the oil my minced garlic is packed in, then seasoned with basil and a little bit of salt. They dried up beautifully in about an hour and a half–my old gas oven only goes down to 250, and it was actually hovering around 275 the whole time so they cooked quickly. Plus, they were little guys, more like grape tomatoes. Very delicious–just make sure you keep an eye on them. Thanks for the recipe!

By: Luiza

Luiza — Sun, 11 Dec 2011 19:47:29 +0000

Can oven roasted tomatoes be preserved as you would a jam in a water bath for 10 or 20 minutes? Thanks in advance for your help.

By: deb

deb — Tue, 22 Nov 2011 20:25:58 +0000

There’s no need to skin the tomatoes.

By: pam mcdowell

pam mcdowell — Tue, 22 Nov 2011 13:59:01 +0000

Are you supposed to take the skins off after cooked? That seems hard as a lot of the tomato pulp stays in the skin. What is the best way to do this?

By: Mary

Mary — Sat, 12 Nov 2011 02:20:30 +0000

Thanks SO much for this article! This has been my go-to recipe all tomato season. As a matter of fact, sliced heirlooms are roasting in the oven as I type (hoarded some from the last crop of this season). Delicious and so easy!

Lyn – I sprinkled herbes de provence and very lightly salted the current batch. The salt helps draw out the tomato juices. Didn’t use pepper.

By: Lyn Evans

Lyn Evans — Tue, 25 Oct 2011 16:42:15 +0000

Great article! Is it okay to add Basil to this recipe? With or without the Rosemary & Thyme? (I’m thinking of using all 3.)
Also, is it okay to not use the salt & pepper? I prefer to leave them out of all my cooking and allow the diners to add their own.
Thank you so much for this recipe. I can’t wait to try it.

By: JD

JD — Wed, 12 Oct 2011 00:46:12 +0000

I just gathered the last of my tomatoes and didn’t know what to do with them. Even I get sick of caprese! I’ve got the tomatoes roasting as I type this. Wish I found this recipe earlier in the season – but I’ll use it all next year! Thanks!