Kitchen Staples
Comment 1

Slow Roasted Tomatoes

The first time I read about slow-roasted tomatoes was in Gwenyth Paltrow’s cookbook, “My Father’s Daughter”. She claims to have a constant supply of freshly roasted tomatoes in her fridge to add to any dish during the week. I immediately thought, why would anyone dedicate hours to something like this?

That was until this Sunday, when I spent 3 hours roasting these bad boys. The aroma that slowly develops is good enough to turn into a candle (that must be someone’s job, right?). I can’t wait to use these in a delicious soup I have planned for the week!

Are you ready for the world’s simplest recipe? Here you go!



  • Tomatoes, as many as you like!
  • Olive Oil
  • Salt
  • Pepper


  1. Preheat the oven to 250 farenheit. Place tomatoes in a glass baking dish and drizzle (generously) with olive oil. Sprinkle with salt and pepper or any other spice of your choice.
  2. Roast for 2 – 3 hours, until tomatoes are extremely fork tender and skin is peeling off.

Note: A la Gwenyth Paltrow, you can store these in an airtight container in the fridge for a few days. The faster they’re eaten, the better their flavour!


1 Comment

  1. Pingback: Sausage, Corn, and Pepper “Boil” | Mind Over Marmalade

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s