Slow Roasted Tomatoes

Slow roasted tomatoes recipe that turns under ripe Roma tomatoes into little gems of sweetness. Roasted in the oven on a very low heat for several hours intensifies the flavor of the tomatoes. Making them the perfect addition to a cheese plate, risotto or as a standalone side dish.

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The perfectly ripe tomato of summer is a fleeting moment. The rest of the year we are stuck with mealy, under-ripe tomatoes that lack the juicy sweetness of the summer tomato. WRONG!

You know I have a fix for you!   I love my veggies and I am always looking for ways to eat more vegetables. But I am not eating bad tasting vegetables. And neither should you!

These slow roasted tomatoes are still slightly juicy, incredibly sweet and scream tomato flavor with every bite. It is the perfect recipe for under-ripe or out of season Roma or plum tomatoes. Cooking the tomatoes on a low heat over a longer period of time condenses their flavor.  Making tomatoes a year-round vegetable!

We also love this tomato recipe because it is the perfect set it and forget it meal planning recipe. It doesn’t require a lot of checking up on and the oven is so slow you don’t run the risk of burning the tomatoes.

How to Use Slow Roasted Tomatoes

Slow roasted plum tomatoes keep in the fridge for up to a week or in the freezer for several months. Making them perfect for batch cooking. Just pop them out when you have a recipe that needs a little pop!

• Here are some of our favorites ways to use roasted tomatoes:
• On roasted veggie sandwiches
• As a side dish with baked chicken
• Mixed with pasta or zoodle
• On crackers or gluten-free bread with cashew cream cheese
• Add to tomato-based stews or braises in the last 30 minutes of cooking
• Add to your next cheese plate or antipasto platter

 How to Make Slow-Roasted Tomatoes

You can make as many or as few tomatoes as you want. The key is to not crowd them on the pan. You want the air to move around the tomatoes.

1. Preheat oven to 250 F degrees.
2. Line baking sheet with parchment paper.  Cut Roma or plum tomatoes in half, lengthwise. Lay out tomatoes cut side up on the baking sheet.
3. Drizzle on olive oil and lightly season with salt and pepper.
4. Roast 4 to 6 hours. Tomatoes are done when they have reduced in size by 2/3 and are just slightly juicy.
5. Roasted tomatoes keep in an airtight container in the fridge for one week or keep frozen for several months. Bring to room temperature before using.

Important cooking tips for the perfect slow roasted tomato:

• If the oven gets too hot prop open the oven door with a wooden spoon.
• You can use foil in place of parchment, I just prefer parchment. You definitely want to line the pan. The sugar in the tomatoes is tough to get off the pan!
• Get creative on your seasonings- add fresh thyme, garlic, dried basil or even a little curry powder.
• If you prefer a more sun-dried tomato texture leave the tomatoes in the oven for up to 2 more hours.

If you try this recipe, be sure to post a photo on Instagram with #peelwithzeal! Follow Peel with Zeal on Pinterest, Instagram, Facebook for the latest recipes and posts.

Print Recipe

5 from 4 votes

Slow Roasted Tomatoes

Slow roasting concentrates the flavor of the Roma tomatoes and intensifies the sweetness

Prep Time5 mins

Cook Time5 mins

Bake Time6 hrs

Total Time10 mins

Course: Appetizer, Side Dish, Snacks

Cuisine: American, Italian

Keyword: baked tomatoes, roasted roma tomatoes, roasted tomatoes

Servings: 6 servings

Ingredients

• 2 lb tomatoes, halved lengthwise Roma or plum
• 3 tbsp olive oil
• kosher salt and pepper

Instructions

• Preheat oven to 250 F degrees.
  
• Line baking sheet with parchment paper.  Lay out tomatoes cut side up.
  
• Drizzle on olive oil and lightly season with salt and pepper.
  
• Roast 4 to 6 hours.
  
• Roasted tomatoes keep in an airtight container in the fridge for one week or keep frozen for several months. Bring to room temperature before using.

Notes

• If the oven gets too hot prop open the oven door with a wooden spoon.