Go Back

Like the roasted peppers, slow roasted tomatoes are delicious and give you a versatile ingredient for lots of dishes. We roast tomatoes this way then throw them in the freezer for the winter. But they can also be tossed with pasta and parmesan for a quick dinner, pureed for a roasted tomato soup or used as the base for curries, stews or other dishes that need a rich, flavourful base.


  1. Cut any number of tomatoes in half and remove core. Place cut side down on a parchment-lined baking sheet. Roast in the oven at 250 degrees F for up to 3 hours until skins have loosened and edges of tomatoes are caramelized. Once cool, peel skin from tomatoes and use in any number of dishes like the one below!