5 Ingredients or Fewer

Molly Wizenberg's Slow-Roasted Tomatoes with Sea Salt & Ground Coriander

by:
September  6, 2017
3.7
9 Ratings
Molly Wizenberg's Slow-Roasted Tomatoes with Sea Salt & Ground Coriander
Photo by Julia Gartland
  • Makes as many tomatoes as you want to cook
Author Notes

This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. Adapted slightly from Orangette and A Homemade Life (Simon & Schuster, 2009). —Genius Recipes

What You'll Need
Ingredients
  • Ripe tomatoes, preferably Roma
  • Olive oil
  • Sea salt
  • Ground coriander
Directions
  1. Heat the oven to 200° F. Wash the tomatoes, cut out the dry scarred spot from the stem with the tip of a paring knife, and halve the tomatoes lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.
  2. Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator.
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  • Janet Bailey Burch
    Janet Bailey Burch
  • SpaCook
    SpaCook
  • mallorymakes
    mallorymakes
  • Jeanne Vaughan
    Jeanne Vaughan
Genius Recipes

Recipe by: Genius Recipes

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19 Reviews

Janet B.
Janet B. August 7, 2019
I do this with my extra cherry tomatoes (no need to cut in half) and then grind them in the food processor to make the best tomato paste I’ve ever used! Into the freezer it goes and I use over the winter for recipes.
 
John A.
John A. March 19, 2021
Aren't there too many seeds?
 
Jeanne V.
Jeanne V. September 18, 2017
I have made two really large batches of these with homegrown San Marzanos tomatoes just this week. They are indeed SO good. They make the house smell great and are tasty as soon as they come out of the oven. So far I have put them on pizza, pasta salad and in a pasta e fagioli type dish.
Dehydrated tomatoes are great, but the slow roasting with the olive oil and toasted coriander make these a show stopper.
 
SusanR
SusanR September 18, 2017
Delicious! Made the finished tomatoes into a sauce.
 
Karen P.
Karen P. September 14, 2017
I started roasting two batches of tomatoes earlier today, and am about 40 minutes away from being done. The house smells HEAVENLY! Looking forward to enjoying these this weekend!
 
Karen P.
Karen P. September 14, 2017
I started roasting two batches of tomatoes earlier today, and am about 40 minutes away from being done. The house smells HEAVENLY! Looking forward to enjoying these this weekend!
 
suzygregory
suzygregory September 13, 2017
I made these tonight, used Romas. I went 6 hours, but mine didn't look like the picture, still a bit more pulpy/juicy. I also did mine face down as the recipe states, but the picture shows face up. I wonder if they would cook down more thoroughly if face up, as face down makes a "seal" with the pan. Any thoughts?
 
JoAnne L.
JoAnne L. September 14, 2017
I just re read the recipe, it reads skin side down. I'm about to try this one so double checked to be sure.
 
bdm52
bdm52 September 6, 2023
Roma tomatoes should be cut in 4 or 6 pieces, depending on the size. Skin down is a must
 
SpaCook
SpaCook September 12, 2017
Is there value in using my dehydrator rather than the oven, or does the oven bring something critical to the table?
 
Martha
Martha May 21, 2022
I just discovered this recipe and saw your question. Dehydrating will remove the water content in the tomato (or any fruit or vegetable). However roasting will enhance the inherent sweetness. Roasting takes the fruit or vegetable to a whole different level. Bare minimum, you won't smell the heavenly goodness that others have mentioned. So it really depends on the flavor profile you are going for, as to which method you use.
 
Susan
Susan September 11, 2017
These always sound like a brilliant idea - but I run out of ideas for how to use these after I put them on salads, or maybe a sandwich, or fold them into an omelet.......?
 
mallorymakes
mallorymakes September 12, 2017
I used them to top crostini spread with ricotta. So good. I froze a bunch of them (flat on a tray then in a bag) and had that as an appetizer when I had family over for christmas.
 
Susan
Susan August 7, 2019
I'm with you on that one! What I have done in the past is freeze them in small-ish quantities (maybe around a cup each) and then whenever I think I could use them - a soup, spaghetti sauce that needs a kick, chili, etc. I pull them out of the freezer & dump them in. I do like them, but wish I could figure out how to make better use of them.....
 
Jennifer
Jennifer September 27, 2019
Thank you! Great to know you had success with freezing them.
 
CatLover
CatLover August 30, 2022
Try them on guacamole toast with sprouts and a sprinkling of everything but the bagel spice.
 
bdm52
bdm52 September 6, 2023
Try adding to pasta with roasted garlic and olive oil!
 
Daniel H.
Daniel H. September 8, 2017
What happens if you cook them at a higher temperature for a shorter time? I know this defeats this purpose but, 4-6 hours? Every time I look at these, I want them NOW!
lol
 
Tami G.
Tami G. September 8, 2017
These look amazing! Can't wait to make this.