Ingredients
8–10 firm Roma tomatoes
1/4 cup extra virgin olive oil
4 cloves garlic, smashed
3 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano (optional)
Instructions
Step 1: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Step 2: Wash the Roma tomatoes and pat them completely dry with a towel.
Step 3: Slice each tomato in half lengthwise and place them cut-side up on the prepared baking sheet.
Step 4: Drizzle the extra virgin olive oil evenly over the tomato halves, ensuring the cut surfaces are well coated.
Step 5: Sprinkle sea salt, black pepper, and dried oregano over the tomatoes. Place the smashed garlic cloves and fresh thyme sprigs in between the tomatoes.
Step 6: Roast in the center of the oven for 2 to 3 hours, or until the tomatoes are shriveled and concentrated in color, but not burnt.
Step 7: Remove from the oven and let them cool on the tray before serving or storing.
Notes
Ensure the tomatoes are completely dry before roasting for the best texture. Store leftovers in a glass jar covered in the roasting oil.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 halves
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: roma tomatoes recipes, roasted tomatoes, slow roasted, healthy side dish, mediterranean cooking
