Slow Roasted Tomatoes might look at bit dry or the skins a bit tough but when you bite into one, the flavour is intensified, it’s a bit cartelized and sweet. The longer the tomatoes roast, there the intense the flavour is. Easy to make and freeze, enjoy them with Sicilian Beef Ragu, tossed with pasta or heaped on grilled, crusty garlic baguettes.
Slow Roasted Tomatoes
Depending on how much time you have, quartered or halved tomatoes can roast for 2 or 4-6 hours. 2 hours at 300 F. 4 – 6 hours at 200 F. If you love them this will make enough for 2 people, maybe 3!
Ingredients
- (375 gr) 8/9 Cocktail tomatoes or (5/6) Roma tomatoes 10 CHO
- 1 TBSP olive oil
- 1 tsp. fresh thyme leaves
- Sprinkle of salt if desired
TOTAL CHO 10 CHO
- DIVIDE CHO BY NUMBER OF QUARTERED/HALVED TOMATOES = CHO/SLICE
Instructions
- Preheat oven to 200 or 300, depending on your time.
- Line a baking sheet with foil.
- Quarter Roma tomatoes or half smaller cocktail tomatoes.
- Toss with 1 TBSP olive oil and 1 tsp thyme leaves, salt if desired.
- Place in the oven, skin side down on foil lined baking sheet.
- Roast until the tomatoes look a bit dry, but not burned and crisp.
- Remove from oven and cool to room temperature before transferring.
- Can be refrigerated in an airtight container for up several days.
- During plentiful seasons, slow roast tomatoes: cool completely and freeze in zip lock bags, singe layers.
