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Home » Baking Recipes » Oven Roasted Tomatoes - Slow Roasted Tomatoes

Oven Roasted Tomatoes - Slow Roasted Tomatoes

Published: Feb 19, 2013 · Modified: May 24, 2017 by Shweta Arora · This post may contain affiliate links

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Oven Roasted Tomatoes are a great way to preserve tomatoes & use them later as required. These roasted tomatoes are versatile, you could add them to salad, pasta's, sandwiches or even make a spread or pesto from them. In-fact I even like to snack on them, they are that delicious.


I've used grape/cherry tomatoes for this post but you could also use regular tomato & cut them in slices, marinate & then bake. I sometimes even like to add a crushed garlic clove while baking to get a tinge of garlicky flavor. But usually I make these in bulk & store so I omit the garlic. Store these in air-tight container & these are good for weeks in refrigerator & months when frozen. 

Few months back I had posted Linguine with Pesto & Roasted Tomatoes.  Have been a fan ever since, so definitely more recipes using roasted tomatoes coming up on this space so stay tuned. 

Now to the recipe........

Ingredients: 

2 cups of cherry/grape tomatoes
1 teaspoon of dry oregano
½ teaspoon of dry rosemary
salt & pepper to taste
1 tablespoon of olive oil

Method: 

  • Preheat the oven to 275F.
  • Cut the tomatoes in half & add the oregano, rosemary, salt pepper & olive oil to them. Mix well & marinate it for 10-15 mins. 
  • Line a baking try with aluminium foil & arrange the marinated tomatoes on it with the open half facing up. 
  • Place the tray in the preheated oven & bake for about 45 mins to 1 hr or till the tomatoes have lost their moisture & have shrink-ed.
  • Allow them to cool completely & then transfer to air-tight container. Refrigerate to use within weeks or freeze for longer usage. 

That's it, our Oven Roasted Tomatoes are ready! Enjoy them as snacks or mix them with salads, or pasta's
Happy Baking!!
Shweta

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« Stuffed Tomato - Stuffed Tomatoes - One Pot Meal
Fusilli with Roasted Tomato & Basil Pesto - Roasted Tomato & Basil Pesto »

Reader Interactions

Comments

  1. WorldsRecipesHub

    February 25, 2013 at 1:41 am

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  2. DivyaGCP

    February 23, 2013 at 4:20 am

    Nice and interesting.. This is new to me.. But love the idea.. 🙂

    Reply
  3. skj9

    February 22, 2013 at 9:15 am

    I really like your blog. Hence I have nominated you for Super Sweet Blogging Award. You can collect it here
    http://divinefoodsliving.wordpress.com/2013/02/22/super-sweet-blogging-award/
    With this nomination, I wanted to intimate you that I admire you for your great efforts that you put-in for your posts which I love to read every time I visit.

    Reply
  4. Rita Bose

    February 22, 2013 at 2:27 am

    Wow! Yummy dish! Looks like you've got a lot of tomatoes at home! 😛

    Reply
  5. Kitchen Queen

    February 21, 2013 at 4:21 pm

    very useful post since tomato season is coming up.

    Reply
  6. Kathleen Richardson

    February 21, 2013 at 12:34 am

    Shweta, another tomato recipe. Love it! Something to make in bulk and use now and in the future. What an excellent idea!

    Reply
  7. John

    February 20, 2013 at 3:16 pm

    Hi I'm John from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

    It's easy, fast and fun. The best Photo recipes will be stay here

    I invite you to enter add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!

    Regards

    http://www.Fooduel.com

    Reply
  8. Nandita Pai Shirali

    February 20, 2013 at 7:51 am

    This is a lovely idea Shweta! Thanks for sharing.. will try this 🙂

    Reply
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