An easy slow-roasted tomato recipe that turns out-of-season tomatoes into little gems of sweetness. Roasted in the oven at low heat for several hours intensifies the flavor of the tomatoes.
This easy hands-off recipe only takes 5 minutes of prep. Making slow roasted tomatoes the perfect addition to our veggie sandwich, tomato risotto, or as a standalone side dish.

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
This post may include affiliate links. Please read my disclosure policy.
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.
You know I have a fix for you! I love my veggies but I am not eating bad-tasting vegetables. And neither should you!
📖Why This Recipe Works
First off, slow-roasted tomatoes are not sun-dried tomatoes. These 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, plum, or cherry tomatoes. Cooking the tomatoes at low dry heat over a longer period of time condenses their flavor.
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 low you don’t run the risk of burning the tomatoes.
Make a double batch because we have so many ways to use them! And unlike raw tomatoes, roasted tomatoes are easy to freeze.
🧾Ingredient Notes
Tomatoes are the star of the show. Larger tomatoes, i.e., slicing tomatoes, are not the best choice for this recipe.
I suggest using a paste tomato like a Roma or San Marzano. You can also use any type of small tomato like cherry or grape tomatoes. Just be sure to reduce the cooking time.
Unlike most fresh tomato recipes, This recipe is perfect for out-of-season tomatoes because the process of roasting tomatoes concentrates the flavor and fixes any mealy texture issues.
In addition to fresh tomatoes, you will need good quality extra-virgin olive oil, salt, and fresh cracked black pepper.
Aromatics- For this base recipe I do not include any additional seasonings like garlic cloves or fresh herbs. Because this is not a tomato confit, but a process of condensing the tomatoes any aromatics tend to dry out.
⏲️How to Roast Tomatoes
You can make as many or as few tomatoes as you want so feel free to make a large batch. The key is to not crowd them on the pan. You want the air to move around the tomatoes.
Step 1 - Prep
Line a rimmed baking sheet with parchment paper or foil. This will help significantly with clean up.
Preheat your oven to 225 to 250 F degrees. If your oven doesn't go that low you can prop the door with a wooden spoon to let some of the air out.
Cut Roma or plum tomatoes in half lengthwise. Lay tomatoes cut side up on the baking sheet. Drizzle on olive oil and lightly season with salt and pepper.
Step 2- Bake
This is a lesson in patience. Place the tomatoes on the center rack of your oven. Roast the tomatoes for at least 4 to 6 hours.
The tomatoes are done when they have reduced in size by â…” and are just slightly juicy. The time until done varies greatly based on the size and ripeness of the tomatoes.
🥗How to Use Slow-Roasted Tomatoes
Because this recipe is perfect for meal prep I have found endless uses for them. Here are a few of my favorite ways to incorporate them into my homemade recipes.
- On roasted veggie sandwiches
- Use in place of canned San Marzano tomatoes in my favorite tomato sauce recipe
- On homemade pizza with fresh mozzarella
- Spread our cashew cream cheese (or even fresh goat cheese) on gluten-free bread and top with roasted tomatoes
- Add to tomato-based stews or braises in the last 30 minutes of cooking
- Add to your next cheese plate or antipasto platter along with these gluten-free flatbreads instead of crackers or with a side of garlic bread
- Mix with salad greens and this olive and cilantro vinegarette
👩🏻🍳 Expert Tips
- If the oven gets too hot prop open the oven door with a wooden spoon.
- To speed up the cooking process lower the heat to 200 F degrees and turn on the convection oven setting.
- 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!
- If you prefer a more sun-dried tomato texture leave the tomatoes in the oven for an additional 2 hours.
- Buy a flat of paste tomatoes at the end of the season farmer's market. Buy a big batch and freeze them for the winter.
💭 Cherry Tomato Variation
When using bite-sized tomatoes you don't need to cut the tomatoes in half. Instead, prick the small tomatoes with a fork. Drizzle with EVOO, salt, and pepper.
Spread out on a baking sheet and roast for 2 to 3 hours at 200 F degrees.
🌡️Storage
Store the fresh tomatoes at room temperature prior to roasting.
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 to keep the juices in the tomatoes.
More Roasted Vegetable Recipes
💬Frequently Asked Questions
No, slow roasted tomatoes are not totally dehydrated. They retain some of their original moisture and juices and should be stored in the fridge or freezer. While sun-dried tomatoes are cooked until totally dried.
No, you do not need to peel or skin the tomatoes before roasting.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Slow Roasted Tomatoes
Equipment
Ingredients
- 2 lb tomatoes, halved lengthwise Roma or plum
- 3 tablespoon olive oil
- kosher salt and black pepper
Instructions
- Preheat oven to 250 F degrees. Line baking sheets with parchment paper.
- Lay out tomatoes cut side up on the prepared baking sheets. Drizzle on olive oil and lightly season with salt and pepper.2 lb tomatoes, halved lengthwise, 3 tablespoon olive oil, kosher salt and black pepper
- Roast for 4 to 6 hours until the tomatoes have shrunk in volume by â…” their size and are just slightly juicy. Rotate the pans every two hours but do not flip the tomatoes.
Video
Notes
- If the oven gets too hot prop open the oven door with a wooden spoon.
- 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 them.
Teresa says
What happens if you only have regular tomatoes to roast?
Jen Wooster says
You need to use a tomato that has a higher flesh to water ratio. Slicing tomatoes can be roasted but that won't be the lovely texture that these slow roasted plum tomatoes will have.
Tricia C says
Mangia Mangia! Delicious and versatile
Jen Wooster says
Glad your enjoyed. Thanks for taking the time to write a review.
Cathleen @ A Taste of Madness says
I am the only one in my house that likes tomatoes. Can you believe it?? More for me, right? 😉
Marisa Franca says
We love slow roasted tomatoes and they taste so good with the flavor concentrated in them. We buy a lot of sun-roasted tomatoes but they're even better when you can make them at home. You give a lot of great tips for using them. Can't wait for summer again when we can go to the Farmer's Market and get lots of Roma tomatoes.
Veena Azmanov says
I love slow roasting tomatoes too. This looks so good. I just bought a pound of beautiful plum tomatoes. This would be the perfect recipe to use those I think.
Dianna says
I love tomatoes! I could eat them all day every day. I'm going to be trying this recipe soon.
Jen says
Love this recipe!
Cheese Curd In Paradise says
I always say to myself that I want to try this cooking method when the tomatoes are in season in Wisconsin, and we end up eating them all! Next year I am going to be sure to save some so I can give it a try!
Jen says
I only use this method in the winter. Perfect way to improve yucky winter tomatoes!
Jenny says
Yum
Dan Zehr says
Wow, it's so easy! It's brilliant! I really like these tomatoes and I want to try this idea. A short and simple list of ingredients is what I love. I save your recipe. THANKS!
Deborah says
Jen, I love this tomato recipe. So simple, yet looks glorious. What vibrant colors. Can't wait to try!
Jen says
Thanks so much Deborah!