Slow Roasted Tomatoes

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.

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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.

You know I have a fix for you!   I love my veggies but I am not eating bad-tasting vegetables. And neither should you!

Making slow roasted tomatoes the perfect addition to our veggie sandwich, tomato risotto, or as a standalone side dish.

📖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 ⅔ 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

Are slow-roasted tomatoes the same as sundried tomatoes?

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.

Should I peel the tomatoes before roasting?

No, you do not need to peel or skin the tomatoes before roasting.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more seasonal recipes!

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