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How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes)

This post will show you How to Make Slow Roasted Tomatoes, which I think are one of the best things about summer! And be sure to check out the recipe ideas using slow roasted tomatoes at the end of the post.

Click here to PIN this tasty recipe so you can make slow roasted tomatoes!

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com

If you have a garden, or even access to a farmer’s market where you can get good fresh tomatoes, and you haven’t tried making slow roasted tomatoes, you’ve missed an absolute treat. I first learned about slow roasted tomatoes last year when I was just starting to read food blogs.

Suddenly it seemed like everyone was making roasted tomatoes, from Cookiecrumb, to Stephen, to Alanna, who tried lots of variations and posted the master recipe for slow roasted tomatoes which I (mostly) followed here. For years I had made tomato sauce from the tomatoes in my garden and frozen it to use all winter in soups, stews, and pasta sauce. But I hadn’t ever made roasted tomatoes.

Here’s what I did to get those lovely looking roasted tomatoes you see in the photo above, which I’m going to be turning into pasta salad with roasted tomatoes on Thursday, when some very special guests are coming for dinner.  I usually make several trays of these at a time, because they do require a long time in the oven, but I’m giving the base recipe that uses 20 tomatoes, enjoy!

And here’s a nice tribute to the slow roasted tomatoes.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
If possible, use a Roma type tomato for best flavor. You need about 20 tomatoes to fill a cookie sheet . Cut the tomatoes in half, leaving the stem piece whole.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
I tossed the tomatoes with olive oil, ground fennel, dried basil, dried oregano, and dried marjoram.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
I sprayed the cookie sheet with an olive oil mister, then arranged the tomatoes cut-side down on the cookie sheet. I had pre-heated the oven to 250F. (see recipe notes.)

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
After 3 hours, the skins of the tomatoes are just starting to wrinkle up a bit, and the house is starting to smell tomatoey.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
After six hours, the tomatoes are considerably more shriveled looking.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
After two more hours, the smaller tomatoes are done. I took the tomatoes out, let them cool a bit, and pinched off the skins. Most of the skins came off easily. Leave the water running to rinse your hands.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
I turned the larger tomatoes over and put them back in the oven for one more hour.

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
This round bowl 5 1/2 inches across and 2 1/2 inches high is how many tomatoes I got (minus a few that I ate!) 

How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com

The tomatoes taste like a month of summer experienced in one day.

Slow Roasted Tomatoes Kalyn’s Way
(slightly adapted from Alanna’s master recipe for Slow Roasted Tomatoes)

Ingredients:
20 Roma type tomatoes (same size tomatoes are best if your garden cooperates)
2 T olive oil, plus a little to oil the pan if you don’t have a mister
1 T ground fennel
2 T dried basil
1 T dried oregano
1 T dried majoram
(Any combination of herbs that appeals to you can be used.)

Instructions:

Preheat oven to 250F (about 9 hours roasting time) or 200F (10-11 hours roasting time.) I used the shorter time, but mainly because my antique oven will not stay at 200F.

Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs.

Spray cookie sheet with olive oil mister (or brush very lightly with oil). Arrange tomatoes cut-side down on cookie sheet.

After about 8 hours, start checking tomatoes. They’re done when skins puff up and tomatoes are reduced in size by at least half. It’s a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.

As tomatoes seem done, remove them from the pan. (Some will take longer than others.) Let them cook for a few minutes, then remove the skin by grabbing at the stem end and pulling off. Most of the skins come off easily. (Removing the skin is optional, but I always remove it.)

These tomatoes have an intense tomato flavor that you probably can’t get any other way. They can be eaten hot or cold. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.

The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese. Last year I didn’t make nearly enough roasted tomatoes and ran out long before winter was over! But here are a few of the recipes I’ve used them in:

Leftover Roast Beef Italian Stew

Slow Roasted Tomato Hummus

Goulash Soup with Red Pepper and Cabbage

Chunky Pasta Sauce with Sausage, Roasted Tomatoes, Garlic, and Basil

Italian Sausage and Zucchini Soup

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes

Pasta Salad with Roasted Tomatoes, Grilled Zucchini, and Basil

Meatless Penne Pasta with White Beans, Roasted Tomatoes, and Herbs

Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil

White Bean and Roasted Red Pepper Salad with Roasted Tomato-Basil Dressing

Roasted Tomato, Basil, and Goat Cheese Holiday Spread

South Beach Diet / Low-Carb Diet Suggestions:
One medium tomato has about five carbs and  quite a bit of that is sugar, so the carbs could add up if you’re using these roasted tomatoes in a recipe. I would use them sparingly with other low-carb ingredients if you’re following the South Beach Diet or another low-carb eating plan.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes) found on KalynsKitchen.com
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89 comments on “How to Make Slow Roasted Tomatoes (and Recipes Using Slow Roasted Tomatoes)”

  1. Jeanette, I haven't heard of anyone doing that but I think it will work okay.

  2. I love to cook and am 80+ years old.

    I first "discovered" slow roast tomatoes when I was bumped up to first Class by Quantas Airlines flying from Singapore to Melbourne, enroute to the Annual Rotay International Convention. I wonder howmany peoply have been temped to prepare at home "aircraft food" because it was so good? Pedro, St. Lucia

  3. Pedro, what a fun story. I agree, usually airline food is not so tempting, but slow roasted tomatoes are truly wonderful.

  4. we're about to come into summer, so tomatoes will certainly be on my table. i can't wait to try your slow roasted tomatoes Kalyn.
    i also marvel at how three years after your original post, there is worthy content!
    Suzie, Adelaide, South Australia

  5. Suzie, the slow roasted tomatoes were a life-changing thing for me. This last summer I didn't get many tomatoes in my garden, and for the first time in several years I didn't make any to freeze. I'm already wondering what I'll do without them this winter.

  6. Just made them again since the stash in my freezer was out, but I was wondering, why cut side down. Don't they dry out sooner cut side up ? (actually I cut them in quarters because of that)

  7. I put them cut side down so the skin wouldn't stick to the pan and so the cut edge will get a little carmelized where it touches the pan, but you can do it the opposite if you like.

  8. Please tell me how do I store these babies.

  9. Ethel, in the post it says that I freeze them. I don't know about storing them other ways; that's the only way I've done it.

  10. I have been making these tomatoes for a couple years – using them in shrimp & crab alfredo has become my special secret ingredient. This year, I am harvesting yellow romas – I am so excited to roast a batch today and see how they turn out! I can picture the golden roasted romas in my alfredo & other pastas now!

  11. Michelle, I love the idea of golden romas being roasted. I bet they will be absolutely wonderful. And so pretty to make a dish with red and yellow ones combined!

  12. CC, about half of them were done after 6 hours; the others are finishing up now!

  13. Hi Kalyn, I just bought a bunch of organic Plum tomatoes to roast and have a question… can I layer pans in the oven to get more done at once? If so, what adjustments should I make? Thanks and I am excited to throw these in the oven in the a.m.

  14. Jamie, I'm sure you can layer pans in the oven. I'm guessing they'd take a little longer, but I haven't done it so I don't know how much. (I would rotate the pans a couple of times too.)

  15. I just cooked two batches all day – one on a cookie sheet and the others on my Pamper Chef Stone – the stones were done first and I lost the whole batch as they are burned – nohing left. Very disappointing. To boot, I just left a bag full of my last crop of tomoatoes for the neighbors – I just hope that I get another batch before the end of the season.

  16. Anonymous, sorry to hear that. The idea of this recipe is to cook them for a long time at low heat, so a pizza stone would work against that. Hope the ones on the cookie sheet are okay.

  17. Kalyn,

    Can you slow roast green tomatoes (not ripe), have you ever tried this?

  18. Valerie, I've never tried it or heard of anyone doing it. I usually wrap my green tomatoes in newspaper and let them ripen in the house. You could do that and then roast them.

    If you try roasting green one, please let us know how they taste!

  19. Hi all,

    OK, I tried the slow roasted green tomatoes. They don't taste bad, just very different from red.

    1) skin comes off not as easily
    2) really tastes like a fried green tomato
    3) taste is not as robust as red.

    I have mixed the red and green together in cooking and it helps the volume without ruining the taste.

  20. Val, thanks for sharing your experiment trying it with green tomatoes. They might be good in salsa?

  21. Salsa, oh yes!! That would be really good!

  22. Those are perfect roasted tomatoes. This is great with Kebab and rice. 🙂 I always have difficulties peeling the skin, thanks for your post, now I can do it easily. This is my first visit to your lovely blog and I'm loving it. ~ Gia

  23. Gia, glad you're enjoying the slow roasted tomatoes, and welcome.

  24. Hi, Kalyn. Would this work for cherry & grape tomatoes, which are the tastiest and most affordable tomatoes to me just now, or should I wait for summertime fresh ones? Thanks, Jen H.

  25. You can roast the cherry and grape tomatoes to bump up their flavor, but they don't get that slow roasted carmelization that the larger tomatoes do because you'll have to cook them for a much shorter time. I'd say it's most worth the time to do this when you have vine-ripened roma tomatoes in the summer, but if you want to try it with the tomatoes you have now they'll still be tasty.

  26. Hello I am planning on doing this using some perfectly ripened purple heirloom tomatoes and probably about half the quantity the recipe calls for (about 6-7 tomatoes each almost twice the size of your average Roma) any pointers or ideas as far as adjustments in time or temperature?

    Thanks alot

    Brandon

  27. Brandon, regular tomatoes have a higher water content than the roma tomatoes I used, so I'm guessing your cooking time will be longer. I would watch them carefully the last few hours and take out each tomato as it's done.

  28. Can I clone your article to my blog? Thank you…

  29. No, I do not give permission for this post to be reproduced on another blog. I would consider such "cloning" to be copyright violation.

  30. Looks great but too much time in the oven for me.

  31. I never thought of adding herbs to slow roasted tomatoes! Wait a minute! I've never thought of slow roasting tomatoes (except to really slow roast them in a very very low oven to dry them)

    I bet these are fantastic! I'll be keeping my eyes open for baskets of plum tomatoes at the market now.

  32. Elizabeth, the roasted tomatoes really are so delicious and useful in lots of recipes.

  33. Kalyn,
    Just picked up a case of roma tomatos from the farmer's market to have these goodies for the winter/spring. This is my 2nd year doing it and just wanted to thank you for the how-to and inspiration!

  34. You're so welcome, so glad you've enjoyed them.

  35. Followed directions exactly, mine burned. I used Celebrity variety tomatoes (another canning variety.) Same oven settings, but woke to the smell of burned tomatoey sugar at 6.5 hours. Smaller (Roma sized toms) had nothing left to try, but the larger ones left a small amount between the char to taste test. I nearly ruined my late grandmother's baking pans 🙁 If I try again I will roast at a time I can check them regularly, and I will begin looking for roasting pans at yard sales to use just in case.

  36. Annabella, sorry to hear that. I would use a meatier Roma type tomato for this. I've never made them without watching as they cook; I do recommend that.

    • Do you think you can do some or all the cooking in the microwave and thus reduce the total number of hours in the oven? If yes, how many hours would it be in the microwave? Looks like a wonderful recipe!

    • I'm really not sure how microwaving them for part of the time would work, but I'm guessing it would not give the same result because what makes these so good is the way the long cooking time in the oven cooks out the moisture and concentrates the flavor. Love to hear how it works if you try it though!

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