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Slow Roasted Summer Tomatoes © Jeanette's Healthy Living

Slow Roasted Summer Tomatoes

Cook Time 3 hours
Total Time 3 hours
Servings 3


  • 3 summer tomatoes
  • 1/2 tablespoon extra virgin olive oil
  • sea salt
  • fresh ground black pepper
  • 1/2 teaspoon Fines Herbes blend


  1. Preheat oven to 220 degrees (I used a toaster oven so if you don't have this temperature setting, use 225 degrees).
  2. Cut tomatoes in half crosswise. Carve out the core. Place on baking sheet with cut sides up. Brush lightly with oil; season with salt salt and pepper; sprinkle with Fines Herbes.
  3. Roast tomatoes about 3 hours until the skin looks a little leathery but the tomatoes are still soft. Store in the refrigerator for a week.

Recipe Notes

Adapted from Cooking Light