Slow Roasted Tomatoes


Slow Roasted Tomatoes have become slightly an obsession of mine over the last few months.
I’m so thankful in researching for the absolute best marinara sauce I found this amazing blog
It gave me goosebumps as it is completely my style. The photography to the layout has me in awe…
Of course I had to make these that are an ingredient in her marinara sauce





Slow-Roasted Tomatoes
adapted from Jelly Toast, Cooking Light & Smitten Kitchen

4 lbs of Roma tomatoes, halved lengthwise
2 heads of garlic, cloves separated but peels left on
1 Tablespoon of extra virgin olive oil
1 Tablespoon of brown sugar
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
salt and pepper to taste
* I use maple sugar (a little more healthier)
I also always double this recipe.

Preheat oven to 225 degrees.

In a large bowl whisk together oil, sugar, oregano, basil, salt and pepper. Add tomatoes and toss gently. Make sure all the tomatoes are coated with the oil and herb mixture.

Spread tomatoes out onto a rimmed baking sheet, cut side up. Arrange garlic cloves around and in between tomatoes.

Roast in the oven for about 5 1/2 hours or until tomatoes are dried on the outside but still a bit juicy on the inside.

Tomatoes can be eaten as is, or you can remove the skins if using in a recipe (ex: sauce or soup). Peel the garlic cloves before eating.

You can enjoy these immediately or allow them to cool and store in an airtight container in the fridge for up to 4 days.