Slow Roasted Tomatoes

The easy 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 our veggie sandwich, tomato 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!

Slow roasted tomatoes are not sun dried tomatoes! 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.

Make a double batch because we have so many ways to use them!

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!

• On roasted veggie sandwiches
• As a side dish with baked chicken
• Mixed with pasta or noodles, add artichokes and basil pesto (also a great combo on pizza with some fresh mozzarella
• Spread our cashew cream cheese on gluten-free bread and top with these 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 greens and this olive and cilantro vinegarette, topped with grilled chicken or tofu

How to Make Oven 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.

Prep the Tomatoes- Line baking sheet with parchment paper.  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. You can also add hearty herbs such as thyme or rosemary.

Prep the Oven- Preheat 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.

Practice Patience- Roast the tomatoes 4 to 6 hours. 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.

Store the Tomatoes- 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.

Cooking Tips for Roasted Tomatoes

• 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.

More Side Dishe Recipes

This tomato aside dish recipe is incredibly popular on our site. But our readers have been also enjoying our saffron rice, garlic green beans, and using this roasted garlic recipe to jazz up some of their old favorites.

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