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Slow-Roasted Tomatoes With Herbs in Oil

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Slow-Roasted Tomatoes With Herbs in Oil
Packed in oil, these roasted tomatoes will keep for a month in the fridge. Stephanie Thurow
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Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much.

Roasting tomatoes low and slow draws out their natural sweetness and concentrates their flavor. (Stephanie Thurow)
Roasting tomatoes low and slow draws out their natural sweetness and concentrates their flavor. Stephanie Thurow
Stephanie Thurow
Stephanie Thurow
Author
Stephanie Thurow is the author of “Can It and Ferment It,” “WECK Small-Batch Preserving,” “WECK Home Preserving,” and the forthcoming "Small-Scale Homesteading" (Feb. 2023). She is a Certified Master Food Preserver and Master Gardener Volunteer. She writes and teaches about food preservation and urban homesteading. Find her at MinnesotaFromScratch.com and on Instagram @minnesotafromscratch
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