Homemade Staples: Slow-Roasted Tomatoes

The knowledge of how to slow roast tomatoes can be a huge asset in making sauces, salsas, etc.  The flavor that this process brings is well worth the little extra time needed for the roasting.  Plus, when run through your food mill, slow-roasted tomatoes provide a thicker and more heartier sauce.  I’ve done this recipe for 1 pound of tomatoes.  That way you can easily adjust based on the number of pounds you need for your sauce or other recipe.

Slow-Roasted Tomatoes

• 1 lb Roma tomatoes, halved lengthwise
• 1 tsp olive oil
• 1 tsp sugar
• 1/2 tsp oregano
• Pinch, kosher salt
• Pinch, cracked black pepper
• Cooking spray

Preheat oven to 250 degrees.

Combine all ingredients in a large bowl and toss gently to coat.

Arrange tomato halves, cut side up, on a jelly pan coated with cooking spray.

Bake tomatoes for 1 hr 45 minutes.

Remove pan from oven.  Process tomatoes through food mill or use whole in applicable recipes.