Ask a Chef

This is a recipe that I started using to use some extra tomatoes that I had sitting around. I found that I like the flavor better then sun dried tomatoes and have begun to subsisting these tomatoes for any recipe that has sundried tomatoes in them. They are also very easy to make:

10 Roma Tomatoes
3 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Pinch of Salt
Pinch Fresh Cracked Pepper

1.Preheat oven to 250 Degrees

2.Cut the tomatoes into quarters (remove seeds if preferred) I use Roma tomatoes but any tomato will work in this recipe.

3.In a Large bowl toss tomatoes with oil, vinegar, salt, and pepper and allow to rest for about 5 minutes

4.Take a wire rack and place on a baking sheet. Place tomatoes on wire rack in a single layer.

5.Place in oven and roast for about 6-8 hours in the oven. How long you roast will depend on how large the tomatoes where. They are ready when they start to look like sundried tomatoes, just not as dry.

I normally start making this recipe when I make breakfast and let them cook all day taking them out when I get ready to make diner. If I leave the house I just turn the oven off and until I get back. They keep about 4-7 days in the fridge. Oven Roasted tomatoes can be used in many different ways; I use them in pastas, in salads, on pizzas, sandwiches, just about anything that you put tomatoes in. They also make a great snack.

Share This