Slow Oven Roasted Tomatoes


Fresh Garden Tomatoes
Fresh Basil
Fresh Thyme
Fresh Oregano
2 cloves garlic
Salt and Pepper
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar


Gather together and wash a group of tomatoes.
Chop up tomatoes into small pieces and place in a medium sized bowl.
If you’re lucky enough to have fresh herbs in the garden, pick some oregano, thyme, and basil and chop them up finely. If not, a tablespoon of each dried ingredient will suffice. Add herbs to the mixture.
Next, drizzle the tomatoes with salt and pepper, 1/2 cup of olive oil and 1/4 cup of balsamic vinegar.
Crush 2 cloves of garlic and add to pot.
Place tomatoes in a ceramic dish and bake for 1 hour and 45 minutes at 400 degrees Fahrenheit. Serve with crusty bread.


The dog days of summer may be dwindling down but that doesn’t mean the flow of tomatoes coming from the garden has ceased. Piles and piles land on my kitchen table each afternoon begging to be chopped, diced, cooked, and eaten. Some tomatoes are perfect, ready to be sliced and consumed immediately. Yet, like so many tomato growers know, some can be a little well….iffy. Yellow spots, bumps and bruises may not always be appetizing. Yet, don’t fret, I have the perfect recipe for these “not so nice” tomatoes.

Other Names:

This recipe is very flexible with amounts. Herbs should be added to taste.


Monday, August 19, 2013 - 10:41am


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