Slow-roasted tomatoes are one of the easiest ways to make tomatoes taste amazing. Just a little time in a low oven turns them sweet, soft, and slightly caramelized around the edges.
Slow-roasted tomatoes are full of flavor and very easy to make. Use them in pasta, salads, sandwiches, or just eat with bread. They also keep well in the fridge for a few days or in the freezer for months. You can use them to make these Poached Eggs and Tomatoes on Toast or Cottage Cheese Toast.
Ingredients: 1 + oil and seasoning | Prep Time: 10 minutes | Cook Time: 2-3 hours | Servings: 4 serving | Difficulty: Super easy
Every summer, I buy a big box of tomatoes from a local farmer. Theyโre cheaper because the sizes vary, and some are labeled โsauce tomatoes,โ but theyโre perfectly ripe and delicious. I use them for everyday cooking, canning tomato sauce, making ketchup, chutneys, and of course, roasting.
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Recipe ingredients
Fresh tomatoes of any size. This time, I had small tomatoes, which I halved. If your tomatoes are larger, you can quarter them, and the cooking time will not change. You can use them to make Spicy Marinara Sauce or a Tortellini and Tomato Bake.
Just a few other ingredients: Olive oil, any dried herbs you like, salt, and pepper.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to slow-roast tomatoes?
Cut the tomatoes:
- Large tomatoes: Remove the stem end and quarter them.
- Small tomatoes: Cut in half horizontally (not top to bottom). No need to remove the stem end.
- Cherry tomatoes (very small): Leave them whole.
Step #1: Halve the tomatoes.
Step #2: Toss them with oil and seasoning. Arrange in a single layer, cut-side up.
Tip: They can be close together, but try to keep them mostly in a single layer.
Step #3: Slow-roast at 300ยฐF (150ยฐC) for 2 to 3 hours.
Step #4: They should be shriveled, slightly charred, and caramelized around the edges.
Good to know!
Double or triple batch: Use a large baking sheet. You can roast even more by using two baking sheets in a convection oven.
Check early: Start checking after 2 hours. Tomatoes will be soft but not fully collapsed, lightly caramelized, and slightly darkened. Depending on your use, you can stop roasting while they are still just a little firm.
For easy cleaning, line the pan or tray with heavy-duty aluminum foil.
Storage and freezing
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze in small bags or containers for up to 6 months. They thaw beautifully and taste just as good.
Recipe FAQs
Yes! Reduce the temperature by about 25ยฐF (15ยฐC) and keep an eye on them - they may cook a bit faster.
Not quite. Sun-dried are much drier and chewier. Slow-roasted tomatoes stay juicy, soft, and caramelized.
No, the skin softens while roasting and adds flavor and color.
How to use the oven-roasted tomatoes?
Serve them as they are topped with feta chunks or torn, creamy mozzarella and crusty bread โ itโs heaven! Try the Roasted Asparagus and Tomatoes back.
Bread topping: Spread cream cheese, mashed avocado, or hummus on bread and top it with slow-roasted tomatoes.
Mash onto crusty bread for instant bruschetta. For something extra, add crumbled feta or torn mozzarella and a few basil leaves.
Toss with pasta, olive oil, and fresh basil. Blend them into soups or to make pasta or pizza sauce.
Slow-Roasted Tomatoes: Sweet and Caramelized
Equipment
- Roasting pan or large baking sheet Note 1
Ingredients
- 2 lbs tomatoes Note 2
- 2 tablespoons olive oil
- 1 teaspoon oregano Note 3
- 1 teaspoon basil
- 1 teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
Instructions
- Preheat the oven to 300ยฐF/150ยฐC. For easy cleaning, you can line the pan or tray with heavy-duty aluminum foil (I usually donโt - I just soak the pan briefly before washing).
- Cut the tomatoes: Cut small tomatoes horizontally (not from top to bottom) โ thereโs no need to remove the stem end. For large tomatoes, remove the stem end and cut them into quarters. Very small tomatoes, like cherry tomatoes, can be left whole.2 lbs tomatoes
- Season the tomatoes: Place them in a roasting pan or on a baking sheet and drizzle with oil and seasoning. Toss gently to coat them all over (I use my hands). Arrange the tomatoes in a single layer, cut side up.2 tablespoons olive oil + 1 teaspoon oregano + 1 teaspoon basil + 1 teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Slow roast tomatoes for 2 to 3 hours, until they are collapsed, shriveled, and slightly charred and caramelized around the edges. Roasting time may vary based on the size and juiciness of your tomatoes. Check them after 2 hours. At this stage, they will be soft and still holding their shape a little, but not quite charred. You can stop roasting now if you prefer. Taste one and decide for yourself.
Notes
- The roasting pan should be large enough to hold the tomatoes in a single layer. If you make a double batch, use a large baking sheet. You can roast even more by using two baking sheets in a convection oven. In this case, reduce the temperature by about 25ยฐF (15ยฐC) and keep an eye on them - they may cook a bit faster.
- Tomato sizes: You can use any kind of tomato you have. I used small tomatoes, but large ones or cherry tomatoes work perfectly too.
- Herbs: Use any dried herbs you like or have in your cupboard.
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