Slow Roasted Tomatoes
User Reviews
5
Slow Roasted Tomatoes
Description
Slow Roasted Tomatoes are prepared by halving grape and cherry tomatoes and tossing them with olive oil, whole unpeeled garlic cloves, and salt. The mixture is placed cut side up on a lined tray or in an air fryer basket and cooked gently at around 250°F (120°C) for 1 to 3 hours depending on tomato size and cooking method. This slow roasting process reduces moisture and deepens sweetness without turning the tomatoes to complete dryness.
The garlic infuses a mild aromatic flavor as it roasts alongside the tomatoes, which soften and develop a tender, slightly concentrated texture with occasional shriveled edges. This preparation brings out the natural sugars of the tomatoes while keeping them juicy inside, resulting in a rich and versatile ingredient.
Slow roasted tomatoes can be served as a side, folded into pasta, spread on bread, or added to salads and sauces, offering enhanced depth and umami. Adjusting cooking time and seasoning allows tailoring to personal taste preferences.
To customize, adding dried herbs or spices like red pepper flakes enhances flavor. Storing the tomatoes in olive oil extends shelf life up to a week refrigerated. They contain 2 WW Blue Plan SmartPoints per serving.
Ingredients
- 2 pounds grape tomato cut in half lengthwise
- 2 pounds cherry tomato cut in half lengthwise
- 2 tablespoons olive oil
- 4-8 garlic whole and unpeeled, cloves
- salt to taste
Instructions
Slow Roast In The Oven
- Preheat oven to 250F / 120C / gas 1.
- Halve the tomatoes, add them to a mixing bowl and mix in the olive oil, garlic and salt. Add them to a lined oven tray with the cut side up.
- Sprinkle on the salt, pepper, sugar and herbs.
- Drizzle on olive oil and roast for 2-3 hours, according to the size of your tomatoes.
Slow Roast In The Air Fryer
- Preheat Air Fryer to 250F / 120C.
- Halve the tomatoes, add them to a mixing bowl and mix in the olive oil, garlic and salt. Add them to the Air Fryer basket with the cut side up.
- Cook for 1 hour 15 minutes (according to the size of your tomatoes), checking around 40 minutes and again at 60 minutes. If they need a little more time, cook in additional 15-minute increments.
- Let cool before serving or storing.
Notes
- Aim for shriveled yet juicy tomatoes by adjusting cooking time according to tomato size and amount.
- Enhance flavor with additions such as red pepper flakes, jalapeños, or dried herbs like oregano or rosemary.
- Store slow roasted tomatoes covered in olive oil in the fridge for up to 7 days to preserve freshness.
- This recipe yields 2 WW Blue Plan SmartPoints per serving, if tracking points.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 151kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 24mg | 1% |
| Potassium | 1166mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4100IU | 82% |
| Vitamin C | 67.4mg | 75% |
| Calcium | 49mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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