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Slow Roasted Tomatoes

Slow roasting tomatoes is one of the best ways to use an abundance of summer tomatoes. The natural juices in the tomatoes are kept intact thanks to Convection. And cooking them at a low temperature of 200 degrees for several hours, perfectly caramelizes the natural sugars rendering amazing results.  Enhance the flavor with some fresh herbs and garlic for an easy delicious condiment that is well worth the time and slight effort to make. 

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2 lbs sugar plum or other small tomatoes, rinsed, dried and cut in half 

4 cloves garlic, minced

2 tbsp chopped fresh herbs, rosemary, oregano, basil and marjoram

¼ cup olive oil or more if needed


Heat the oven in the Convection or Convection Bake mode 200 degrees.

Combine all the ingredients and add a little sea salt and freshly ground pepper then spread them on to a rimmed baking sheet.  

Turn the tomatoes so that each one is facing cut side up. Slide the tray into the oven and cook for 2 hours until the tomatoes are soft yet slightly caramelized.

The tomatoes can be stored for up to a week in the refrigerator and are delicious served with cheese, eggs, fish, chicken, beef or lamb or spread onto grilled bread or added to a sandwich.

Yield is approximately 2 cups



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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