Posted in Tips and Tricks

Tips and Tricks Tuesdays: Oven Roasted Tomatoes

Oven Roasted Tomatoes


Serve these oven roasted tomatoes as a side dish, on a salad or as an appetizer.

6 plum tomatoes
1 Tbsp olive oil
1 tsp sea salt
2 Tbsp black pepper
2 Tbsp sugar
1/8 tsp herbes de Provence

Preheat oven to 325°. Line a baking sheet with parchment paper. Slice the tops off the tomatoes and discard. Slice the tomatoes in half lengthwise and lay them flesh side down on baking sheet. Drizzle each tomato with olive oil. Sprinkle salt, pepper and sugar evenly over the tomatoes. Add a small amount of herbes de Provence to each tomato. Roast in oven for 45 minutes to 1 hour (the tomatoes will shrivel up and lose their liquid when done). When cool, peel skin from back of tomatoes. Serve warm, cold or at room temperature.

Oven roasted tomatoes can be stored in an airtight container or freezer bags in the refrigerator for up to 1 week or in the freezer for up to 6 months.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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