Slow Roasted Tomatoes with Garlic and Oregano

Lynnda Cloutier


These firm but juicy tomatoes burst with the flavor of the sun. They take no time to prepare, but need a long time in the oven and smell fantastic while cooing. Plum tomatoes have less moisture and work well, but you can use any vine ripened variety, just as long as they have some taste.Unknown Source


★★★★★ 1 vote



  • ·
    6 to 10 ripe plum tomatoes
  • ·
    2 garlic cloves, finely chopped
  • ·
    1 tbsp. dried oregano
  • ·
    1/4 cup extra virgin olive oil
  • ·
    sea salt and black pepper
  • ·
    fresh basil leaves, to serve

How to Make Slow Roasted Tomatoes with Garlic and Oregano


  1. Cut tomatoes in half lengthwise or horizontally if using round tomatoes. Put them, cut side up on the baking tray. Put garlic, oregano, olive oil, salt and pepper in a bowl. Mix well. then spoon or brush mixture over the cut tomatoes.
  2. Bake in preheated 325 oven for 1 1/2 to 2 hours. Check every now and then. The tomatoes should be slightly shrunken but still brilliantly red after cooking. If they are too dark, the will taste bitter.
    Serve topped with fresh basil leaves as an accompaniment to grills and fish or use on top of bruschetta. Serves 4

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