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slow-roasted tomatoes collapsed and charred on a baking dish.
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Slow-Roasted Tomatoes: Sweet and Caramelized

Slow-roasted tomatoes are sweet, rich, and slightly caramelized. Perfect for pasta, salads, sandwiches, or just eating with bread. Easy to make and full of summer flavor.
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 106kcal
Author: Adina

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
  • ½ teaspoon ground black pepper
US - EU

Instructions

  • Preheat the oven to 300°F/150°C. For easy cleaning, you can line the pan or tray with heavy-duty aluminum foil (I usually don’t - I just soak the pan briefly before washing).
  • Cut the tomatoes: Cut small tomatoes horizontally (not from top to bottom) – there’s 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 + ½ 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

  1. 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 25°F (15°C) and keep an eye on them - they may cook a bit faster.
  2. Tomato sizes: You can use any kind of tomato you have. I used small tomatoes, but large ones or cherry tomatoes work perfectly too.
  3. Herbs: Use any dried herbs you like or have in your cupboard.

Nutrition

Serving: 1/4 of the dish | Calories: 106kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 601mg | Potassium: 548mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1901IU | Vitamin C: 31mg | Calcium: 32mg | Iron: 1mg