Over-night Slow
Roasted Tomatoes


Pre-heat the oven to 220C, 475 F, Gas Mark 9

Line a heavy baking tray with parchment.

Quarter the tomatoes and lay them skin side down on the baking tray in one even layer.

Spray lightly with the oil spray and sprinkle over the sea salt and fresh thyme if using.


Place them onto the top shelf in the oven and cook for 4 minutes, turn the oven off and leave the tomatoes to cook in the residual heat for at least 5-6 hours or ideally overnight.


When the tomatoes are cooked, transfer them to a plastic airtight container and store in the fridge. 


They will keep for 4-5 days.


TIP: Amazing served in salads, in a tuna sandwich or just on their own as a quick snack

Makes 4 portions
Prep time: 5 minutes
Cooking time: 4 minutes + resting time

Per portion

Calories: 29

Fat: 1.2g

Saturates: 0.1g

Carbs: 3.9g

 of which sugars: 3.6g

Fibre: 1.6g

Protein: 0.7g

Salt: 0.76g


• 500g ripe tomatoes

• Rapeseed oil spray

• Pinch sea salt

• 2 sprigs fresh thyme - optional

Vegan friendly

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.