These Slow Roasted Tomatoes with Cilantro are the perfect addition to any Mexican dish…use them as a topping for fish or chicken. or make quesadillas with them!
Have you ever had slow roasted tomatoes? If you haven’t, you’re in for a real treat.
You can slow roast tomatoes with a number of olive oil and herb mixtures, but for this recipe, we’re going to use cilantro. These roasted tomatoes with cilantro are a delicious addition to any Mexican dish!
I absolutely love summer tomatoes. There is nothing like the burst of flavor from farm fresh summer tomatoes. We have a few pots of Sungolds and cherry tomatoes out on our back deck, but we also belong to a local CSA so luckily we get them from there as well.
But once the local growing season is over, I don’t tend to cook with tomatoes unless I’m roasting them.
The nice thing about roasted tomatoes is that they still taste amazing whether you’re using tomatoes right off the vine or not. Roasting is a delicious way to still enjoy tomatoes, and keep enjoying those health benefits year round.
MEXICAN SLOW ROASTED TOMATOES WITH CILANTRO
Years ago, I took a cooking class where we slow roasted tomatoes.
I no longer have the recipe, but I’ve been making these for so many years now, and it’s so simple and easy that I really don’t follow a recipe. However, I did document it for you.
The original recipe had shallots in it. I don’t always have shallots in the house, so mine does not. Honestly, I don’t think you will miss them.
To make the cilantro paste, you’ll add your garlic and cilantro (some stems are okay) to the food processor and chop. Then add your olive oil in batches. I usually add 1/4 cup, process, and then add the other 1/4 cup. Add a little salt and pepper to taste and give it one more quick pulse. Your paste will look like this.
Then you’re going to spoon the cilantro paste over the top of the tomatoes, like this.
Roast the tomatoes for 4-5 hours at 200 degrees. If you have time, you can cook them a bit longer…even 6 hours. The longer they cook, the more intense the flavor. Keep an eye on them though.
When they’re done cooking, they’ll look like this…they might even be a little more shriveled depending on how long you’ve cooked them.
WHAT TO DO WITH SLOW ROASTED TOMATOES WITH CILANTRO
These Mexican roasted tomatoes don’t last long in our house. Eat them with crusty bread. Use them as a topping for fish or chicken. Or eat them plain right out of the oven. They’re that good!
I usually make quesadillas with mine…check out my Roasted Tomato, Corn, and Shrimp Quesadilla recipe if you’re looking for a little inspiration.
Store your leftovers covered with olive oil in a jar in your fridge…I guarantee they won’t last long!
MORE MEXICAN RECIPES YOU MAY ENJOY:
Let’s get cooking!
- 4 good size garlic cloves
- 2 bunches of cilantro, chopped
- 1/2 cup olive oil
- 8-9 Roma tomatoes
- Salt and black pepper to taste
- Preheat oven to 200 degrees.
- Rinse tomatoes, cut in half. Place on baking sheet.
- Add garlic cloves to your food processor and chop.
- Add chopped cilantro (some stems are okay); continue to process.
- Add olive oil in two batches (I usually add a 1/4 cup, process, and then add the second 1/4 cup), until a paste is formed.
- Top tomatoes with cilantro paste.
- Cook for 4-5 hours at 200 degrees.