These slow roasted tomatoes (along with the roasted chilli pepper) will be the base of a Romesco recipe I am making. Romesco sauce is garlicky and almost like pesto in texture, yet it is crunchier with a hint of vinegar tang. The recipe for the slow roasted tomatoes couldn’t be easier, they just take a couple of hours to cook so plan accordingly.
This post was first published on July 25, 2013 and was last updated July 25, 2019.
Looking For More Tomato Recipes? Try:
Slow Roasted Tomatoes
- 6 plum tomatoes
- 2 tablespoons olive oil
- Preheat oven to 225ºF. Line a baking sheet with parchment paper.
- Slice tomatoes into 1/4-inch discs. Arrange on prepared baking sheet.
- Drizzle tomatoes with olive oil. Bake 1.5 to 2 hours, flipping the tomatoes halfway through the baking time, until tomatoes are wrinkly and toasty looking. Cool and serve.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.