Roasting intensifies the flavor of any vegetable. Tomatoes are no exception. My Slow Roasted Roma Tomatoes will taste like candy as their natural sweetness bursts through, I promise. Low and slow is key.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: 1 rimmed baking sheet pan, chef’s knife, large mixing bowl
8 to 10 Roma tomatoes, halved and seeded
2 tablespoons of olive oil
1 tablespoon of granulated sugar
2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
2 heaping tablespoons of garlic, finely minced
1/4 cup of fresh basil leaves, chopped *chiffonade-style
Preheat oven to 325-degrees F.
Start by slicing all the Roma tomatoes in half. Next, using a spoon, scoop out the seeds. Transfer the tomatoes into a large mixing bowl. Add Kosher salt, granulated sugar, fresh ground black pepper, and minced garlic, toss to combine.
Arrange the tomatoes onto a rimmed baking sheet pan in a single layer.
Set the pan on the center rack of the preheated oven and cook for 45 minutes. Transfer to a large serving platter. Shower all the tomatoes with the *chiffonade-style chopped basil. Serve room temperature.
There you have it my Slow Roasted Roma Tomatoes.
*Chiffonade-style: is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or flat-leaved herbs like basil, ar cut into long thin strips.