Learn how to roast tomatoes, specifically slow-roasting, to keep all their natural juices locked in while achieving a delicious caramelized flavor. Then, get ready to create incredible-tasting dishes!
Slow-roasted tomatoes add a wonderful flavor to pizzas, pasta, salads, and much more! Try them as part of your favorite Italian appetizers such as bruschetta, or include them in your antipasti platter -great for any occasion!
Summer is a great time to try something different with local produce.
If you have ever wondered what to do with Roma tomatoes, roast them!
Roasting tomatoes is a great way to add depth of flavor, texture and color to your favorite recipes.
They also make the perfect side dish for almost any meal.
There are two methods to roast them. The first is at high temperatures for a short period. If you recall, we used this method for roasted cherry tomatoes to make a delicious sauce.
Slow-roasting them is the second method. This method allows most natural juices to stay locked in while achieving a delicious caramelized flavor. The key is cooking them on low heat for an extended period.
We want to roast them low and slow.
The flavor is much more complex and intense than when cooked at high heat, making these little gems a fabulous flavor enhancer to many recipes.
What are the best types of tomatoes to roast?
Tomatoes come in all shapes and sizes, with varying levels of sweetness. Although you can roast just about any tomato to perfection, cherry and plum tomatoes yield great results, such as Romas or San Marzano.
More reasons to love this recipe for roasted tomatoes
- In the summer, oven-roasted tomatoes are an easy and delicious way to preserve tomatoes and enjoy them throughout the year.
- During the winter, roasting tomatoes creates a flavorful ingredient that can be used in recipes.
As an Italian dietitian, I am happy to share that slow-roasting tomatoes can help to make them more nutritious. Cooking a tomato increases the levels of lycopene, an antioxidant linked to a reduced risk of heart disease and cancer. [source]
How to make slow-roasted tomatoes
With this easy recipe and just a few minutes of prep work, you can create perfectly roasted tomatoes.
Whisk together ¼ cup of extra virgin olive oil, 1-2 cloves of grated fresh garlic, ½ teaspoon of Kosher or coarse salt, and a few grindings of black pepper.
Next, wash one pound of vine-ripened summer tomatoes thoroughly in cold water. As you can see, I am using the Roma variety.
With a tea towel, gently pat them dry.
Cut ⅛-inch from the top. Slice in half through the stems, ideally ½-inch thick. Cut into thirds if they are large.
Combine with the dressing and toss to coat.
Spread them in an even layer on the parchment-lined pan with the cut side up.
Drizzle the tops with the remaining liquid.
Roast until they begin to wilt and there is caramelization around the edges, about two hours
Serve warm or at room temperature.
As an option, sprinkle tops with sea salt flakes like Maldon before serving.
Tips
- The total yield is approximately 1½ cups. A serving is calculated as 1 individual portion of roasted tomato.
- In the summer, use in-season, ripe fresh tomatoes. Off-season fruits can also yield great results.
- During tomato season, double or triple this recipe, freeze, and enjoy for months.
- When slow-roasting, it’s necessary to cut them evenly. This ensures even caramelization and, ultimately, maximum flavor.
- As an option, remove the entire core of the tomato before roasting. Reduce total roasting time.
- Save any leftover oil from roasting the tomatoes for flavoring a vinaigrette or brushing on toasted bread to make bruschetta.
Meal prep and storage
Roasting and then refrigerating or freezing oven-roasted tomatoes is a great way to preserve summer.
To prep ahead and refrigerate: Once at room temperature, transfer to an airtight container or a mason jar and refrigerate. Refrigerate for up to 5 days.
To freeze: Place room-temperature roasted tomatoes in a single layer on a parchment-lined baking sheet. Place in the freezer. Once frozen, transfer to freezer bags or containers. Freeze for up to 5 months.
What to do with roasted tomatoes
Roasted Roma tomatoes are the perfect addition to any meal. Their concentrated flavors make them great as an ingredient in salads or served alongside grilled meats and cheeses, but they’re also delicious when eaten straight from the jar!
Here are some ideas of how you can use them:
Mix-ins: Salads, quiche, frittata, pasta
Toppings: Grilled chicken, sandwiches, pizza, focaccia, polenta, tart, crostini, bruschetta
Recipe inspiration
The first time I tasted slow-roasted tomatoes, I couldn’t believe how jammy and saucy they were. They were soft but still with a bit of a bite and incredibly sweet.
When my friend Anna explained how to make them, I couldn’t believe how easy it was.
It’s now part of my end-of-tomato season tradition -alongside making homemade passata, raw packing tomatoes into jars, drying and freezing them.
It really is so easy to preserve some of your favorite summer flavors and enjoy them during those cold winter months.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made these slow-roasted tomatoes, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
How to Roast Tomatoes -Slow and Low
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Ingredients
- ¼ cup olive oil extra virgin
- 2 cloves garlic fresh, grated, about 1 teaspoon
- ½ teaspoon salt kosher, or to taste
- pinch pepper or to taste
- 1 pound tomatoes vine-ripened
- sea salt flakes optional
Instructions
- Preheat oven to 300° F/150° C. Adjust the oven rack to the middle position.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a bowl, whisk together the oil, garlic, salt and pepper to taste. Set aside.
- Rinse Roma tomatoes and pat dry with a tea towel.
- Cut ⅛-inch from the top. Then slice the tomatoes in half through the stems, ideally ½-inch thick. Cut into thirds if tomatoes are larger.
- Combine with the dressing and toss to coat the tomatoes.
- Spread tomatoes in an even layer on the parchment-lined pan with the cut side up.
- Drizzle the tomatoes with the remaining liquid.
- Roast in the oven for up to 2 hours until they begin to wilt and there is caramelization around the edges.
- Serve warm or at room temperature.
- Optional: Sprinkle tops with sea salt flakes before serving.
Notes
- In the summer, use in-season, ripe fresh tomatoes. Off-season fruits can also yield great results.
- During tomato season, double or triple this recipe, freeze and enjoy for months.
- When slow-roasting, it's necessary to cut them evenly. This ensures even caramelization and, ultimately, maximum flavor.
- As an option, remove the entire core of the tomato before roasting. Reduce total roasting time.
- Save any leftover oil from roasting the tomatoes for flavoring a vinaigrette or brushing on toasted bread to make bruschetta.
Elizabeth
Maria, I have them roasting in my oven now I used fresh small garden tomatoes.
Thank you for the process, my home has the wonderful smell of garlic and olive oil and tomatoes, love it.
I plan on storing for just a couple of days to have with rigatoni and burrata.
Maria
How wonderful Elizabeth! The aroma is truly heavenly! Enjoy!
Boudreau
I saw this recipe and tried it. I froze mine. I had a large cookie sheet and froze them with a Fo
od Saver. They’re great. Have about 8 bags. I sprinkled oregano besides salt and olive oil.
Maria
You are all set for the winter! Thanks so much for sharing Boudreau!
Val
One of my favorite side dishes! Thanks for sharing Maria.
Maria
My pleasure Val! It really has so much ch flavor! Thanks for stopping by.