In case you need a few visual clues for how to prep and roast these tomatoes, I walk you through the recipe in a video on my Mary’s Nest YouTube Channel.
Slow-Roasted Candied Tomatoes
Prep Time: 10 minutes
Cook Time: 2 hours hours
Total Time: 2 hours, 10 minutes
Servings: 18
- 9 Italian plum tomatoes, sliced lengthwise with core removed
- 1/4 cup extra-virgin olive oil, plus more for storage
- Coarse-ground Celtic sea salt
- Dried oregano
Preheat the oven to 325 F. Line a baking sheet with parchment paper.
Place sliced tomatoes, cut side up, onto the baking sheet. Drizzle olive oil over the tomatoes. Sprinkle them with a bit of sea salt and dried oregano.
Roast in the oven for approximately 2 hours, or until the tomatoes are quite soft and slightly caramelized. Remove from the oven and allow to cool.
Store tomatoes layered in a jar and covered with olive oil. These tomatoes will stay fresh refrigerated up to 6 months.
