Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Slow-Roasted Tomatoes 2.7 (41) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 5 mins Total Time: 1 hrs 35 mins Servings: 2 Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness. Ingredients 3 plum tomatoes, halved lengthwise 1 tablespoon olive oil 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried Coarse salt and ground pepper Directions Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes. Cook's Notes Quick Ideas for Slow-Roasted Tomatoes: Toss with white beans and fresh rosemary, and sprinkle with salt and pepper for a side; use in place of raw tomatoes in homemade salsa for deep flavor; mix with capers and serve on top of roasted fish, such as cod or halibut; add to a sandwich with turkey breast and black olive tapenade. Rate it Print