Slow-Roasted Tomatoes with Herbs

Believe it or not, these roasted tomatoes will be gone in no time. Use them to prepare various spreads and sauces, or drizzle them with olive oil and serve alongside toasted bread slices.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 360 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 12 pieces Tomato, red

  • 1 twig Rosemary, fresh

  • 2 twigs Spices, oregano, dried

  • 5 twig Basil, fresh

  • 3 spoons Oil, olive

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Oil, olive

Steps

  1. Wash the herbs and dry them with paper towels. Remove the leaves from the stems and finely chop them. Peel the garlic and also finely chop it. Combine the chopped herbs and garlic in a small bowl and mix with olive oil.

  2. Preheat the oven to 120 degrees Celsius. Line a low baking dish with parchment paper and lightly grease it with oil. Wash the tomatoes and cut them in half lengthwise. Gently squeeze the halves with your fingers to release the juice and soften the flesh.

  3. Arrange the tomato halves in the baking dish (cut side up). Place a small amount of the herb and olive oil mixture on each half. Lightly season with salt and pepper. Place the baking dish in the preheated oven for about 6 hours to allow the tomatoes to slowly roast and dry. Every 90 minutes, remove the dish from the oven and brush the tomatoes with a little olive oil using a brush (this will prevent them from drying out too much or burning at the edges).

Nutrition Information (Per 100g)

  • Calories: 35.82 kcal
  • Fat: 1.92 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 3.19 g
    • Sugars: 1.92 g
  • Protein: 0 g
  • Fiber: 1.09 g

Advice

For drying and roasting, use a very meaty variety of tomatoes, such as plum tomatoes.