Food & Cooking Recipes Ingredients Vegetables Slow-Roasted Tomatoes 4.0 (8) Add your rating & review 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 Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia bread. Ingredients 6 medium vine tomatoes, sliced ¼ inch thick 2 shallots, thinly sliced 1 small bundle of thyme, about 5-6 sprigs ¼ cup olive oil ¼ teaspoon coarse salt Directions Preheat oven to 300 degrees and place the rack in the center of the oven. Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots, and thyme evenly between two baking sheets and place the sheets in upper and lower thirds of oven. Roast until tomatoes are wilted and browning in places, 2 to 2 1/2 hours, turning tomatoes a few times. Rate it Print