Vegetable dishes are so much fun to prepare. Just look at these slow roasted tomatoes : how pure and deeply flavored are these bright red gems? You have never tasted anything like this before!
I love making simple and clean vegetable side dishes packed with flavor!
For me working with pure and good quality ingredients is very important in my kitchen. And yes, especially when it comes to vegetables.
I am very picky when it comes to vegetables. So much so that I have absolutely no problem with riding my bike all over town to find the best tomatoes.
Or fresh herbs. Just anything.
How about you?
Good Quality Vegetables
I love to come up with pure side dishes where vegetables really stand out.
Not that I am not a fan of vegetable au gratins with white sauce. On the contrary, far from it. However I like to keep my tomatoes simple and natural.
If you are like me, then you will adore these slow roasted tomatoes: how pure and deep in flavor are these bright red gems?
Slow roasting the tomatoes lets them shrink and dry out a little, but don’t you worry. In the end the flavor is so concentrated, strong and bright.
It’s so worth giving this one a try at home!
Easy Slow Roasted Tomatoes
Prepping this vegetable side dish is a piece of cake.
Slice the tomatoes, season them, place them on an oven tray with a drizzle of olive oil. Then pop the tomatoes in a warm oven and from there on just let the heat work is magic.
Do keep an eye on the tomatoes though. Every oven is different so make sure that you don’t end up with charred tomatoes. Cover the slices with some tinfoil in the end if you feel it is necessary.
Do you love oven roasted tomatoes?
Then you should also check out my oven roasted tomato salsa as well!
Easy Slow Roasted Tomatoes Recipe
Look at these slow roasted tomatoes: how pure and deeply flavored are these bright red gems?
- 2 large fresh tomatoes
- 2 tbsp olive oil
- ½ tsp dried oregano
Rinse the tomatoes until cold running tap water and dry them using a clean kitchen towel. Remove the green stems if those are still attached. Then slice both tomatoes horizontally into 3 thick slices.
Sprinkle the sliced tomato with the dried oregano and a pinch of pepper and salt.
Place the slices on a baking tray and sprinkle with the olive oil.
Place the baking tray in a preheated oven at 400°F (200°C) for 50 to 60 minutes. After that turn the oven off but leave the tomatoes inside to cool down for another 45 minutes. Keep an eye on them. Cover with a piece of tinfoil in the end if you fear the tomato slices will likely burn. The tomatoes should be very soft, wrinkled and bright red.
Remove the tomatoes from the cooled oven and transfer the tomato slices to a clean serving plate. Sprinkle with extra dried oregano or freshly chopped parsley and serve.