Slow-Roasted Tomatoes Recipe

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Seasoned with oregano and cheese, Martha Chayet's tomatoes take on a wonderfully intense flavor as they roast in the oven. "Serve these warm as a side dish," she suggests from her home in Manchester-by-the Sea, Massachusetts. "They are very nice with grilled chicken. This dish is good year-round-even in winter, when tomatoes aren't at their best."
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES: 8 servings


  • 16 plum tomatoes, halved lengthwise and seeded
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Nutritional Facts

4 each: 72 calories, 5g fat (1g saturated fat), 2mg cholesterol, 363mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Place tomatoes, cut side up, on baking sheets coated with cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250° for 2 hours. Yield: 8 servings.
Originally published as Slow-Roasted Tomatoes in Light & Tasty June/July 2004, p14

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dboat User ID: 3298235 68326
Reviewed Oct. 11, 2011

"I've made this recipe several times. It's a great way to make tasteless supermarket tomatoes really pop with flavor."

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