Oven-roasting tomatoes concentrates the flavor and makes each bite taste like tomato candy. Tonight, I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter, so I decided to roast them up. Wow.
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!
Time to make Oven-Roasted Tomatoes!
- 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)
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.
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 more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
- Preheat the toaster oven to 400 F and clean the tomatoes.
- Cut the tomatoes in half lengthwise and spread them on a single layer, cut-side up, on a foil-lined baking tray.
- Evenly sprinkle the dried herb blend seasoning, salt, and pepper on the tomatoes and extra virgin olive oil.
- Pop the tray in the oven and roast the tomatoes for 45 minutes, rotating the tray a few 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.