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Slow Roasted Plum Tomatoes

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  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 6
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This delicious tomatoes are great in pasta, eaten plain or on crostini.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 8 plum tomatoes
  • Olive oil
  • Sea salt and pepper
  • Dried basil
  • Dried oregano
  • Balsamic vinegar


  • 1
    Preheat oven to 250°F. Line a rimmed baking sheet with nonstick aluminum foil (alternately, spray a baking sheet with cooking oil spray).
  • 2
    Slice the tomatoes 1/4 inch thick and place on the baking sheet in a single layer, overlapping slightly. Drizzle with olive oil (go light!). Then sprinkle with salt, pepper, basil and oregano. Cook for 2 1/2- 3 hours until the tomatoes are shrunken and darker in color.
  • 3
    Remove from the oven and let cool for 15 minutes, transfer to a storage container and drizzle with a little balsamic vinegar (seriously, I do mean a little). Close the container and shake lightly. Store in the refrigerator.

Nutrition Information

No nutrition information available for this recipe
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