Oven-Roasted Tomatoes
(84)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
3 pounds plum (Roma) tomatoes2 tablespoons extra virgin olive oil3 cloves garlic, minced1 t basil, dried2 t Chef Meg's Italian Seasoning1/2 t black pepper, cracked
Directions
Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 2 hours on a roasting rack. Remove from oven and allow to cool.
1/4 cup per serving.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 28.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

Member Reviews
  • NOJUBL
     Fay, I found Chef Megs Italian seasoning: 1 tablespoon each: oregano, basil, sage, rosemary, and roasted red pepper flakes. Happy cooking! Julianne - 2/14/10
  • JILL055
     Delicious & addictive. There's no need to remove the seeds, though. - 8/23/11
  • SHASUN
     These tomatoes are delicious. I have made them two different ways--roasting them in the oven (per original recipe) and dehydrating them. Had great results with both methods. Dried tomatoes are a tasty addition to my salads and sandwiches. - 8/30/10
  • JODY-S.
     I could not believe how delicious these were! I couldn't understand the part about cutting them into strips, so i just cut off the tops, sliced in half lengthwise, then in quarters lengthwise and scooped out the seeds from the quarters. - 9/9/10
  • BONSAIAMAZONE
     I looked it up and only 135 degrees Celsius are needed. For all those with an electrical stove my tip: dry the tomatoes right after baking or roasting something else, this way the supperplus heat from the baking will be used to dry the tomatoes and you spend less energy, less money, less enviroment! - 9/7/11
  • JACKIEG141
     These were wonderful and so healthy. Tomatoes are one of the highest anti-oxidant foods around especially when they're heated. - 1/18/10
  • BIGDOGMOM3
     These are absolutely delish! I took it up a notch and sprinkled just a little parmesan cheese on top as soon as they came out of the oven. Added a few calories but not many and so worth it, yummy! - 6/6/10
  • CD12089052
     I roast my own all the time. It turns ordinary winter tomatoes into OMG kind of good. My recipe is a little less work, but longer cooking time. Regular Tomatoes cut in half. Brushed with EVOO. Sprinkle with sea salt. Bake 275F for 5 hours. Heavenly. - 6/4/12
  • BEELINEBUZZ
     Why does she throw away half the tomato? If you use romas, they are not juicy and dry quickly. Traditional sun-dried tomatoes are made with Principe bourghese variety of tomatoes, a small plum tomato, an Italian heirloom variety. Find them in seed catalogs. They're sweeter and dry better than romas. - 8/30/12
  • BLUESPARKLES
     I usually use grape or cherry tomatoes, halved. Add a little more garlic and red pepper flakes for the most awesome pasta topping ever!! - 8/31/10
  • JANEDOE12345
     I don't season then so that they can be dropped into soups that may not need that Italian taste. I also make a LOT of them and freeze them after drying - then they last all winter. Otherwise, they seem to spoil after a while. - 8/30/12
  • CHRISFROMCT
     I've made a very similar recipe before. I used it to make homemade tomato soup, and spaghetti sauce.

    It made some simple dishes pretty extraordinary. - 8/31/10
  • SKEMERICH
     Awesome! Tasted Wonderful! - 2/4/10
  • CMFARRELL36
     Am I reading the recipe wrong? "discard the inner flesh and seeds". So we are to cut what's left into 2 inch strips. My understanding is: all that's left is the outer skin - so do I cut that into 2 inch strips?
    No! I am sure that this is not what the recipe means - but I still don't know what doin - 8/30/12
  • KBCROY
     Made it and plan on making it again! Looking forward to stocking up and freezing come summer. - 2/28/12
  • CALICOKATE
     Can't wait to try this this summer when our tomatoes are ripe! - 1/20/10
  • TREE57
     How do you store them? - 8/29/12
  • CJMACRURY
     don't the tomatoes fall thru the slots on the roasting rack? - 8/31/10
  • RJBOWE
     Going to try this summer I always have too many tomatoes, and I have a dehydrator to dry them in. - 2/28/10
  • CD12704547
     Can they be stored in oil like the ones you buy in store? If so, how? And, how long will they last, do you refrigerate after opening, do you have to process them in a water bath, etc., etc.? If I prepare lots of them, I don't want to have to use them all at once, & doing small batch is inconvenient. - 8/31/12
  • CD12986687
     This is a great idea and a real easy recipe! How do you store them after there prepared? - 8/30/12
  • TUBLADY
     I have a bumper crop of tomatoes , plus lots of fresh basil, so I will roasting some. I usually buy them dried and dehydrate in oil or water. I have lots of oregano. thyme, sage and rosemary, so will use that. Now how about all the jalapeno peppers I have, any ideas??? - 8/29/12
  • SJSFRANCINE
     Five thumbs up! Thanks! - 2/13/10
  • EVIE4NOW
     very tasty yet light. - 6/16/21
  • TRAVELGAL417
     YUM - 5/22/21



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