How to Roast Tomatoes: Low and Slow

Learning how to roast tomatoes low and slow keeps their natural juices locked in while developing a rich, caramelized flavor. A simple technique that transforms tomatoes into the perfect addition to pastas, salads, and more.

How to roast tomatoes low and slow is the trick I learned from a friend years ago, and it’s become part of my end-of-tomato-season tradition ever since.

Roasting locks in the tomatoes’ natural juices while developing a deep, caramelized flavor. The result is something you’ll want to add to everything.

As a retired dietitian, I love that this simple technique makes tomatoes more nutritious, not just tastier.Cooking increases their lycopene, an antioxidant linked to real health benefits. [source] 

There are two ways to roast tomatoes. The first is at high heat for a short period, the method we used for our roasted cherry tomato sauce.

The second is low and slow, which allows the natural juices to stay locked in while developing a deep, caramelized flavor over a longer cooking time.

That’s the method we’re using here, and the result is a more complex, intense flavor than high-heat roasting produces, making these little gems a fantastic flavor enhancer for so many recipes.

Jump to:

• QUICK OVERVIEW
• What are the Best Types of Tomatoes to Roast?
• What You’ll Need
• How to Make Slow-Roasted Tomatoes
• Tips
• FAQ
• Meal Prep and Storage
• What to Do with Roasted Tomatoes
• Recipe Inspiration
• Recipe

QUICK OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 20 servings (about 1½ cups)
• Method: Low and slow oven roasting
• Special Touch: Cutting the tomatoes evenly ensures they caramelize at the same rate.
• Dietary Note: Vegan, vegetarian, gluten-free.
• Serving Suggestions: Mix into salads, quiche, or pasta, or use as a topping for grilled chicken, pizza, or bruschetta.

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. 

What You’ll Need

• Vine-ripened tomatoes. Roma tomatoes work beautifully here, though plum or San Marzano varieties are also great choices. See “What Are the Best Types of Tomatoes to Roast?” above for more detail.
• Extra virgin olive oil. Use a good quality oil since it’s central to the dish’s flavor.
• Fresh garlic. Grated fresh rather than pre-minced for the best flavor.
• Kosher or coarse salt. Seasons the dressing and helps draw out the tomatoes’ natural juices.
• Black pepper. Freshly ground for the best flavor.
• Sea salt flakes (optional). A finishing touch sprinkled on just before serving, like Maldon, for a bit of texture and a final pop of seasoning.

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.

FAQ

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, or part of an antipasto platter. Here are a few recipes where you can incorporate them:

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.

★★★★★ 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

I originally published this post on September 20, 2021, and republished it on September 2, 2026, with updated content. Thanks for sharing!