Red Roasted Tomatoes

Posted on October 20, 2010 by Vivi in RECIPES, VEGETARIAN

I never cared for sun-dried tomatoes.

But slow roasted tomatoes are a different story.



  • Tomatoes.  Any kind, any size.  Sliced.
  • Olive oil.  For drizzling.
  • Pinch of salt.
  • Pinch of pepper.
  • Pinch of sugar.


  1. Place your tomato slices on a tin foil lined baking sheet.
  2. Drizzle with a little olive oil.
  3. Mix together your spices, and sprinkle over tomatoes.
  4. Turn the tomatoes over and do the same to the other side.
  5. Place in a low heat oven (we’re talking 200 degrees F) for 2 hours or so, until the edges are wilted, and most of the moisture is gone.

Then enjoy.  They go with everything.


  1. i hate sun dried tomatoes too- but this looks really good! ill have to try it out

  2. chefboyr V

  3. Thanks for this idea. We are having lunch for 14-15 serving hot crab sandwiches and these tomatoes will be the perfect addition to the plate.


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