slow roasted summer tomatoes

oven roasted tomato thumbnail

Slow roasted tomatoes are incredibly flavorful and concentrated from the low and slow roasting.


  • 4 lbs of tomatoes, halved (cherry, grape, plum, Roma – the size will determine the roast time)
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • freshly ground black pepper, to taste
  • optional: whole garlic cloves, or herbs like thyme and rosemary


  1. Preheat oven to 200°F (250° will work if that’s as low as your oven will go)
  2. Toss tomatoes with olive oil, salt, pepper and the herbs or garlic, if using. Arrange cut side up on parchment paper lined baking sheets. Roast for 5- 8 hours, depending on the size of the tomatoes (longer for bigger, juicier tomatoes) and the temperature of your oven. The tomatoes are done when they’ve shriveled and look dry on the surface. The skin will be somewhat chewy, but there will still be some juice left inside.


  • Store in the refrigerator, covered.
  • If desired, pack in a mason jar, cover with olive oil and store in the refrigerator. When ready to use, gently warm up in the microwave (10 second intervals) to liquify the olive oil.
  • For really big tomatoes, it’s helpful to gently press on the tomatoes with the back of a spoon to squeeze out some of the juice. Do this every 2-3 hours to help the liquid evaporate.


Keywords: slow roasted tomatoes, oven roasted tomatoes