Slow Roasted Garlic & Oregano Tomatoes with Goat Cheese
Prep time
Cook time
Total time
  • 6 roma tomatoes
  • 6 garlic cloves
  • handful of fresh oregano
  • 1 tbsp. dried Italian herbs
  • ½ tsp Pink Himalayan sea salt
  • 2-3 tbsp. coconut oil
  • ¼ cup soft goat cheese *optional
  1. Wash tomatoes and slice ¼ inch or less.
  2. If tomatoes are very ripe, pushing out the seeds and liquid part will help them roast faster.
  3. Layer slices in a large shallow glass baking dish or a rimmed piece of stoneware.
  4. Drizzle coconut oil evenly over tomatoes.
  5. Cut garlic cloves into slivers and sprinkle over tomatoes.
  6. Sprinkle spices, salt and fresh herbs over the top.
  7. In a 250 degree oven, slow roast tomatoes for about 2 hours or so until the edges are dried.
  8. After the tomatoes are done add the crumbled goat cheese and broil for 6 min until golden.
I have used different varieties of tomatoes and they all had their own amazing twist! If you need to make this dairy free omit the goat cheese. I like to keep the seeds intact as they do have many nutrients but if time is of the essence squeezing them out speeds up the process. I suggest avoiding aluminum cookware since the high acid content of tomatoes can interact with metal in cookware. I love my stone ware or using glass baking dishes. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at