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French Fridays with Dorie: Slow-Roasted Tomatoes

roasted tomatoes 1

I was really glad to see that this week’s Dorie assignment was not just an easy one, but a very familiar one, as well.

Slow-roasted tomatoes always appear on our dinner table as either a side to chicken or a topping for pasta.

roasted tomatoes

These grape tomatoes were tossed in some olive oil and dressed with a whole lot of garlic, herbs, and some salt and pepper.

Dorie suggested that I use 1-2 garlic cloves…are you kidding? I’d be fired from this kitchen, Gordon Ramsay style, if I didn’t add in at least double that.

I then roasted the tomatoes in the oven on low temperature for 3 hours. Usually I roast them at 350 for about 45 minutes and they turn out the same. Just sayin’. 😉

roasted tomatoes 3

French Fridays with Dorie: Slow-Roasted Tomatoes
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 
Servings: 1
Calories: 164 kcal
Author: Katerina | Diethood
Ingredients
  • 1 pint cherry tomatoes
  • Pinch fine sea salt
  • Pinch of freshly ground pepper
  • 2 sprigs fresh rosemary or thyme
  • 2 cloves garlic , unpeeled and smashed
  • 2 teaspoons extra virgin olive oil
Instructions
  1. Preheat the oven to 225 degrees F.
  2. Line a baking sheet with parchment paper or use a silicone baking mat.
  3. Cut the tomatoes in half and place them cut-side up on the lined baking sheet.
  4. Sprinkle with salt and pepper and drizzle with the olive oil.
  5. Slide into the oven and roast the tomatoes for 3 hours.
  6. Use the tomatoes immediately or cool them on the baking sheet.
  7. If not using right away, pack them in a jar along with the garlic and herbs; top with oil, and the tomatoes will keep in the refrigerator for a few weeks.
Recipe Notes

WW Freestyle SmartPoints: 6 

Nutrition Facts
French Fridays with Dorie: Slow-Roasted Tomatoes
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 53mg 2%
Potassium 1031mg 29%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 11g
Protein 4g 8%
Vitamin A 46.3%
Vitamin C 133%
Calcium 6.3%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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67 Responses
  1. […] Diethood Pin It (function() { var s = document.createElement("SCRIPT"), s1 = document.getElementsByTagName("SCRIPT")[0]; s.type = "text/javascript"; s.async = true; s.src = "http://widgets.digg.com/buttons.js"; s1.parentNode.insertBefore(s, s1); })(); reddit_url='http://blogstew.net/foodfrenzy/pasta/5602/' reddit_title='Slow-roasted+Tomatoes' | Food Type: .Recipe, Herbs & Spices, Pasta, Side Dish | Tags: cherry tomatoes, grape tomatoes, oven, pasta Previous Post: Raspberry Tiramisu Prawns Curry In Coconut Milk :Next Post .nrelate .nr_sponsored{ left:0px !important; } // .nrelate .nr_sponsored{ left:0px !important; } // No Comments – Leave a comment […]

  2. I finally got around to making them and they were perfect tucked into Bison Burgers I made last night. I’m afraid they aren’t lasting long as I’m eating the rest like candy.

  3. Well, I must say that you have accomplished a feat. I will be purchasing this cookbook. Yes, before it was all…”oh wow…great recipe” . But now, for the first time I actually feel like this recipe speaks to me, personally. I love it. It’s simple, it’s natural, it’s beautiful and it’s versatile. Absolutely brilliant.

  4. I always forget how wonderful slow roasted tomatoes are, especially this time of year when you can mix them with fresh basil! Thanks for the reminder, and I like your 45 minute version better. 🙂

  5. I love roasted tomatoes, but am terrible at keeping up with French Fridays! These look amazing and I am heading to the farmers’ market now to look for some tomatoes.
    🙂

  6. Kate: You make the most beautiful food! Gorgeous dish and congrats on the Top 9.

    I’ve been saying for months that I was going to invest in Dorie’s French cookbook, but still have not. I think it’s about time I did!

    Hope you’re having a great weekend!

  7. Anne

    Another variation:

    2 cups grape or cherry tomatoes
    1 medium onion
    2 tbsp oil
    1 tbsp chopped garlic
    2 tsp dried basil
    2 tsp dried parsley
    1/2 tsp dried hot chilies (adjust down if you want)

    45 mins at 400F and it’s also great tossed with pasta. Usually I’ll add 2 cups of cauliflower to it as well, cut into small pieces.

  8. I’ve been thinking about harnessing this summer sun to do some slow roasting or sun drying outside. But I don’t have a roof apartment. I think I need to build something to keep the bugs out but let the moisture escape. Hmm…

  9. Beautiful photos of this simple healthy dish. I love garlic and would add more too. Nice to know either roasting method results in the same lovely roasted tomatoes – some days, when I’m running around with the kids, a slow-roasted method might work well; other days when I’m in more of a hurry, your method would be perfect.

  10. LOL, I love how you just surreptitiously shared the recipe with your audience in this post (well, there really was nothing much of a recipe, was there?). I gave this week’s roasted tomatoes a miss but will probably do it sometime in the near future because they sure look good on your pasta!

  11. I made my leftovers into pasta earlier today for lunch. I love your higher temp/less time shortcut, although I see why Dorie would suggest roasting for almost three hours. I had to laugh at the garlic comment. 🙂

  12. Ha! I love the garlic comment! I am always doubling my garlic. Well, except when my dad comes for dinner then I have to leave the garlic out because he doesn’t like garlic. It’s almost impossible for me to leave out the garlic. So painful!! Great photo’s and the recipe is super easy and looks delicious 🙂

  13. You really make me wish I could eat tomatoes. The whole ones make me react for some reason. I wonder if they’re slow roasted like this if I could eat them. This looks so good. I may make this for my in-laws when they come for dinner next. Always a pleasure to stop by Kate. You always deliver.

  14. Beautiful roasted tomatoes… I love dishes like these! But I would have to eat it alone, because I am the only one in our home that really enjoys fresh tomatoes… 🙂 Great job with this one!

  15. My kids and I especially love tomatoes. These roasted tomatoes will be super popular. I actually have never roasted tomatoes before. It’s very “western” thing to roast meat and veggies that I need to try more (it’s easier for one). Thanks for your inspiration!

  16. Tom

    Hi Kate thanks I will have to try this..FYI: here’s on I adapted from Tupelo Honey Cafe when in NC for a quick visit it’s pretty good.
    (Oven-Roasted Tomatoes)
    1/3 cup balsamic vinegar
    1/4 cup extra-virgin olive oil
    1/2 teaspoon plus 1/8 teaspoon sea salt
    1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper
    12 Roma tomatoes, cut in half lengthwise
    1/8 teaspoon dried thyme
    1/8 teaspoon dried oregano
    1/8 teaspoon rosemary (optional)
    Fresh thyme, rosemary or oregano leaves, for (optional) garnish
    Preheat the oven to 350 F Degrees. In a large bowl, whisk together the vinegar, olive oil, 1/2 teaspoon salt & pepper. Add the tomatoes to the mixture and toss gently until tomatoes are coated. Place a wire rack on top of a rimmed sheet pan (cookie sheet) and place the tomatoes cut side up on top of the wire rack, reserving the lemon vinaigrette mixture.
    In a small bowl combine the remaining 1/8 teaspoon of salt & pepper, thyme, and oregano. Sprinkle the herb mixture on top of the tomatoes and place the sheet pan in the oven for about 1 hour, or until just beginning to caramelized. Remove the pan from the oven and brush the tomatoes with the reserved vinaigrette, using a pastry brush. Continue to cook for about 30 minutes longer, or until lightly browned. Remove from the oven and cool to room temperature. Add optional garnish.
    Yields 24 tomato halves: 6 servings

    Lemon Vinaigrette (adapted from Tupelo Honey Cafe)
    1 Tablespoon shallots, finely minced
    2 cloves garlic, finely minced
    1/8 teaspoon dried oregano
    1/4 teaspoon sea salt
    1/4 teaspoon freshly ground black pepper
    4 Tablespoons freshly squeezed lemon juice
    2 Tablespoon Sherry vinegar
    1 teaspoon minced fresh basil
    1/2 teaspoon sugar
    1/2 cup extra-virgin olive oil
    Place the shallots, garlic, oregano, salt, pepper, lemon juice, basil, and sugar in a food processor and blend well. While the machine is running slowly drizzle in the olive oil until the mixture thickens. Remove and pour into a container. This dressing can be refrigerated in an airtight container for up to 7 days. Yields 3/4 cups

  17. Oh I love roasted tomatoes – and grape tomatoes are some of my favorite. I just used a heap of them in a chickpea salad last night. I’m with you – double the garlic please!!! I never measure when it comes to garlic, I just toss heaps of it in the recipes. 🙂 This dish looks divine (as Fancy Nancy would say – one of my little one’s fav’s)!

  18. Where have I been that I have not been making these for years? They are so delicious! I love how you serve them over pasta, but I really love how you make them in only 45 minutes.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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