Condiment Time ~ Slow-Roasted Tomatoes

by on February 23, 2011

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Okay, I know some folks will take one look at this post and sigh…tomatoes in February, Kathy?? Yes, I know summer is typically tomato season in most places, but Roma tomatoes are actually available year-round (at least here in San Diego). I can’t help it if I have a craving for Slow-Roasted Tomatoes on panini (and pasta and pizza) in the middle of winter. I’ll tell you one benefit to making these now versus in the summer – now seems like a much nicer time of year to entertain the idea of having the oven on for several hours!

And it did not bother me in the least that the large Romas I bought took an extra hour to shrivel down and concentrate their sweet-herby-garlicky flavors. As with almost anything you roast slowly in the oven, it filled the house with the most inviting aromas…as if I had a big pot of marinara simmering all morning.

When they were all done I packed them in a tupperware with a little extra olive oil and I’ve been pulling a few out every few days. You’ll see my Roasted Tomatoes, Fresh Mozzarella and Basil Panini later this week. I’ll also be adding them to the weekly pizza we have at our house. If there are any left over by the time we get to spaghetti night on Friday, I have a feeling some roasted tomatoes will be making an appearance there as well. 🙂

Slow-Roasted Tomatoes

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{ 11 comments… read them below or add one }

1 Amy February 24, 2011 at 7:46 am

Love. Slow. Roasted. Tomatoes. And actually just made a panini for lunch yesterday with turkey, pepper jack cheese, mayo/pesto spread….and these red beauties. It was glorious. (For the record, I also love CA. We are very charmed, no?)


2 Jorge February 24, 2011 at 10:29 am

recipe does not indicate how to use the garlic…???

Many Thanks


3 Kathy February 24, 2011 at 11:26 am

Yeahhhh…I noticed that too. I just ate the roasted garlic along with the tomatoes. 🙂 Some people also like to mince the garlic and sprinkle it on top of the tomatoes before roasting, that’s another option.


4 Ginger February 24, 2011 at 11:47 am

I’ve been growing tomatoes for years and never tried a slow roasted recipe! Looks way too good and I’ll bet done with fresh from the garden tomatoes, ooooh ~ how much better does it get? Thanks for the recipe and mouth watering pictures!


5 Kulsum at JourneyKitchen February 24, 2011 at 1:38 pm

cant ever get enough of roasted tomatoes. Any season. This is perfection!


6 Mama Kelly aka Jia February 24, 2011 at 7:58 pm

I can’t wait for summer to make a huge batch of these with the most flavorful tomatoes I can get my hands on.
Mama Kelly aka Jia´s last blog post ..Red Beef Curry


7 Carolyn February 24, 2011 at 10:31 pm

I’ve been making these for a number of years. Roma tomatoes take anywhere from 8 to 12 hours. They are delicious!


8 Laurel February 28, 2011 at 7:06 pm

Yummy recipe! We’re featuring side dishes this week at the M&T Spotlight and I’d love for you to submit this.


9 Carolyn Jung March 7, 2011 at 5:32 pm

These are like tomato candy! I love adding them to pasta, sandwiches, omelets — you name it. Actually, I can just eat them by the spoonful, too.


10 Nicole A. April 8, 2011 at 3:59 pm

That looks so good! Do you recommend using dried or fresh herbs?


11 Kathy April 8, 2011 at 4:05 pm

I used dried herbs but imagine you could go either way.


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