Slow Roasted Tomatoes
We had a bumper crop of thyme in our herb garden this year, so I chose to use it. Rosemary would also be great, or just leave them plain.
Servings: 20 servings
Ingredients
- 10 pounds small plum tomatoes stems removed
- 1 cup olive oil for drizzling
- 1/2 cup chopped fresh thyme or chopped fresh rosemary
- fine sea salt to taste
Instructions
- Preheat oven to 225 °F (107 °C)
- Arrange 3 oven racks to the top, middle and bottom positions of your oven. Line 3 rimmed baking sheets with parchment paper.
- Rinse tomatoes and cut them in half crosswise (equator, instead of top to bottom) and arrange, cut side up, on prepared baking sheets.
- Drizzle tomatoes with olive oil and sprinkle with fresh herbs. Sprinkle with salt to taste (I recommend a light sprinkle as the flavor will intensify).
- Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets among the racks every 45 minutes or so, to cook the tomatoes evenly.
- Cool tomatoes until they're comfortable to handle. Then fill your clean, lidded jars almost to the top and freeze.
Notes
10 pounds of tomatoes will yield about 10 cups. I filled 12 4-ounce jars and 2 16-ounce jars.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 11mg | Potassium: 544mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1945IU | Vitamin C: 32.8mg | Calcium: 27mg | Iron: 0.8mg
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