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Slow-Roasted Tomatoes

 Slow-Roasted Tomatoes
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."
8 ServingsPrep: 10 min. Bake: 2 hours


  • 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


  • 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.
Nutritional Facts: One serving (4 halves) equals 72 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 363 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.