Oven-Roasted Tomatoes

18 Jul

With the plethora of tomatoes I’ve been receiving from my CSA box, I needed a way to use them up in quantities before they went bad – because in a week’s time I would be receiving another huge batch.

Organic Tomatoes

I have been a fan of sun-dried tomatoes for a while now… it was my first “foodie” grocery purchase about 10 yrs ago.  I remember we went to this gourmet store called Domenico’s, which is no longer in operation.  I went to buy sun-dried tomatoes, but left with my first piece of Gruyere cheese too.  It was a good day.

So I decided how it would be if I made my very own version of sun-dried tomatoes… they’ll not completely dry, but the flavor is definitely intensified by roasting them low and slow. 


        oven roasted tomatoes 1


As many tomatoes as you can fit in a baking sheet – halved and seeded
A drizzle of olive oil – about 1 tbs for the whole thing
A sprinkling of Kosher Salt and Pepper to taste
About ½ tbs of balsamic vinegar
A few leaves of thyme – optional


  1. Place the halved and seeded tomatoes on a baking sheet lined with parchment paper.  Sprinkle the salt, pepper and thyme leaves if using.  Drizzle a very small amount of olive oil and the balsamic vinegar.
  2. oven roasted tomatoes - prep
  3. Mix all the tomatoes to make sure they’re evenly coated with all the ingredients we added.  Make sure they’re all cut side up before placing them in the oven.
  4. Roast slowly in a 250F oven for about 1 ½ to 2 hours.  Don’t let the tomatoes burn too much or they’ll taste bitter.


Use them in your favorite tomato application… they’ll impart an intense tomato flavor to pastas, salads and sandwiches.

One Response to “Oven-Roasted Tomatoes”

  1. Warner Relf February 6, 2010 at 9:07 am #

    A friend urged me to read this site, nice post, fanstatic read… keep up the nice work!

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