Slow-Roasted Candied Tomatoes

A slow roast in the oven brings out tomatoes' natural sweetness. (ninikas/Shutterstock)

In case you need a few visual clues for how to prep and roast these tomatoes, I walk you through the recipe in a video on my Mary’s Nest YouTube Channel.

Slow-Roasted Candied Tomatoes

Prep Time: 10 minutes Cook Time: 2 hours hours Total Time: 2 hours, 10 minutes

Servings: 18

• 9 Italian plum tomatoes, sliced lengthwise with core removed
• 1/4 cup extra-virgin olive oil, plus more for storage
• Coarse-ground Celtic sea salt
• Dried oregano

Preheat the oven to 325 F. Line a baking sheet with parchment paper.

Place sliced tomatoes, cut side up, onto the baking sheet. Drizzle olive oil over the tomatoes. Sprinkle them with a bit of sea salt and dried oregano.

Roast in the oven for approximately 2 hours, or until the tomatoes are quite soft and slightly caramelized. Remove from the oven and allow to cool.

Store tomatoes layered in a jar and covered with olive oil. These tomatoes will stay fresh refrigerated up to 6 months.