Slow-Roasted Tomatoes

Slow-Roasted Tomatoes1

Slow-roasting intensifies the sweetness and smokiness of the tomatoes. Serve as an appetizer over slices of broiled flatbread, or over noodles for a wonderfully rich and flavorful pasta sauce.

Slow-Roasted Tomatoes1

Slow-Roasted Tomatoes
Prep time:
Cook time:
Total time:
Serves: 4
Serve as an appetizer on GF bagettes, or purée into a sauce over pasta.
  • 4 large ripe tomatoes, sliced ¼" thick
  • Olive oil
  • Garlic salt (or fresh minced garlic)
  • Pepper
  • Marjoram (dried is fine)
  • Baguette or Italian Flat Bread
  1. Place sliced tomatoes on a parchment lined baking sheet. Brush each tomato with olive oil, sprinkle with garlic salt and pepper. Bake at 375°F for 30 min.
  2. Remove from oven and brush with more oil (if drying out too much) and sprinkle on marjoram - about ¼-1/2 tsp per tomato. Then return to oven at 300°F for an additional 30-40 minutes.
  3. Serve on toasted GF baguettes slices. Or for a flavor-packed pasta sauce, toss with pasta and a bit of olive oil (or purée them).




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