Name: Slow Roasted Tomatoes
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Ingredients: 2 pounds tomatoes, halved lengthwise (Roma or plum); 3 Tablespoon olive oil; kosher salt and black pepper

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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.

Roasted tomatoes on a white plate with a fork and napkin.

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

You know I have a fix for your out of season tomatoes! Make a double batch because we have so many ways to use them! And unlike raw tomatoes, roasted tomatoes are easy to freeze.

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

📖Why This Recipe Works

Cooking the tomatoes at low dry heat over a longer period of time condenses their flavor.
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.

🧾Ingredient Notes

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.

In addition to fresh tomatoes, you will need good quality extra-virgin olive oil, salt, and fresh cracked black pepper.

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.

Prep

Line a rimmed baking sheet with parchment paper or foil. This will help significantly with clean up.

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.

Slicing tomatoes and spacing them out on a baking sheet.

Bake

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.

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 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.

In Tomato Butter on chicken or grilled steaks.
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
Make a winter version of a burrata salad.
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 tomato vinaigrette.

👩🏻‍🍳Jen's Testing Notes

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. And make a few batches of my crockpot tomato soup too!

💭 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.

Roasted tomatoes sprinkled with fresh thyme.

Common Recipe 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.

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