Slow Roasted Plum Tomatoes

This recipe has been featured in a post on The Recipe Girl blog: Slow Roasted Plum Tomatoes.


1½ lbs large plum tomatoes (about 6)
2 to 3 Tbs olive oil
pinch of dried thyme
1 head garlic, peeled (optional)
kosher salt
2 Tbs balsamic vinegar

1. Preheat oven to 325°F.

2. Halve the tomatoes and place them, cut-sides-up, in a pyrex baking pan. Drizzle with the olive oil. Sprinkle with a generous pinch of thyme, and scatter the garlic cloves, if using, in the pan. Sprinkle with salt.

3. Bake for 25 minutes. Lower the heat to 200°F. and cook another 2 hours. After 1 hour, drizzle with the vinegar. Baste occasionally. Remove from the oven, baste again, and let cool.

Servings: 4

Nutritional Information
Per Serving

Calories 92
Calories from Fat 62
Total Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 9g
Potassium 413mg
Carbohydrates 7g
Dietary Fiber 2g
Sugar 4.5g
Net Carbs 5g
Protein 1.5g


Recipe Source: The New Legal Seafoods Cookbook

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One Response to “Slow Roasted Plum Tomatoes”

  1. 1

    Lizzie — April 3, 2009 @ 12:30 PM

    Try the same method (but not quite the same cooking duration) with “cherry” or “grape” tomatoes, awesome. They get kinda chewy and caramelized. Yummy and pretty as a garnish for “white” pasta dishes.