Best 5 Slow Roasted Tomatoes With Garlic And Oregano Recipes

Slow roasted tomatoes with garlic and oregano is a classic side dish that is perfect for any occasion. The tomatoes are roasted until they are soft and caramelized, and the garlic and oregano add a delicious flavor. This dish is easy to make and can be served as a side dish or an appetizer. It is also a great way to use up leftover tomatoes.

Let's cook with our recipes!

SLOW-ROASTED TOMATOES

Slow-Roasted Tomatoes image

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.'

Provided by Allrecipes Member

Time 2h10m

Yield 8

Number Of Ingredients 7

Ingredients

16 plum tomato (blank)s plum tomatoes, halved lengthwise
¼ cup grated Parmesan cheese
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

Steps:

Remove tomato seeds with a spoon. Place tomatoes, cut side up, on baking sheets coated with nonstick cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250 degrees F for 2 hours.

Nutrition Facts : Calories 67 calories, Carbohydrate 5.9 g, Cholesterol 2.2 mg, Fat 4.4 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 287.9 mg, Sugar 3.8 g

ROASTED TOMATOES WITH GARLIC

Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

SLOW-ROASTED TOMATOES

Slow-Roasted Tomatoes image

Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

Ingredients

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 200°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

SLOW ROASTED TOMATOES WITH BABY SPINACH & PESTO DRESSING

Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing image

Make and share this Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing recipe from Food.com.

Provided by Stardustannie

Categories Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ripe egg tomatoes, halved lengthways
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 garlic cloves, thinly sliced
24 fresh oregano leaves
100 g Baby Spinach, ends trimmed Washed And Dried
50 g parmesan cheese, shaved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
salt & fresh ground pepper

Steps:

Preheat oven to 150c.
Line a large baking tray with foil or parchment paper.
Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
Place the spinach leaves in a large salad bowl.
Add the roasted tomatoes and parmesan.
Pour the dressing over and toss gently to combine.

Nutrition Facts : Calories 236, Fat 17.8, SaturatedFat 4.2, Cholesterol 11, Sodium 807.2, Carbohydrate 14, Fiber 4.8, Sugar 7.5, Protein 8.3

Tips:

Choose ripe, flavorful tomatoes: This will ensure the best flavor in your roasted tomatoes.
Use a variety of tomatoes: Different types of tomatoes will give your dish a more complex flavor.
Roast the tomatoes at a low temperature: This will help them to caramelize and develop a rich flavor.
Add garlic and oregano: These herbs will complement the flavor of the tomatoes perfectly.
Roast the tomatoes until they are slightly wrinkled: This will indicate that they are done.
Let the tomatoes cool slightly before serving: This will make them easier to handle.

Conclusion:

Slow-roasted tomatoes are a delicious and versatile dish that can be used in a variety of ways. They can be served as a side dish, used as a topping for pizza or pasta, or added to salads and sandwiches. With their rich flavor and beautiful color, slow-roasted tomatoes are sure to impress your friends and family.