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Oven-Roasted Tomatoes

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Oven-Roasted Tomatoes by Michelle Tam

Tonight, I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter, so I decided to roast them up. Wow. Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like tomato candy.  

If you troll the interwebs, there are tons of recipes for slow-roasted tomatoes. Most of them call for putting the tomatoes in a low oven (225°F) for several hours. I’m sure these tomatoes are scrumptious, but I don’t have 3-6 hours to wait for tomatoes to cook. I have things to do, people!

Here’s what I gathered to feed 2 people:

  • 10 plum tomatoes (Choose a tomato variety with more flesh and less seeds.)
  • 1 tablespoon Sunny Paris seasoning (or your favorite dried herb blend)
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons of extra virgin olive oil (or your preferred melted fat)

Here’s how I made them:

I preheated the toaster oven to 400°F and cleaned the tomatoes. (Alternatively, you can preheat the oven to 300 F and cook the tomatoes for 2 hours.)

I cut the tomatoes in half lengthwise and spread them in a single layer, cut-side up, on a foil-lined baking tray.

I evenly sprinkled Sunny Paris seasoning, salt, and pepper on the tomatoes and drizzled on the extra virgin olive oil.

Oven-Roasted Tomatoes by Michelle Tam

I popped the tray in the oven and let the tomatoes roast for approximately 45 minutes, rotating the tray a couple of times to ensure even cooking. The tomatoes are done when they’re a little brown on the edges, shrunken a bit, and moist and chewy. Give it a try!

Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).