Kalyn's Kitchen

How to Make 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 linked below! 

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How to Make 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. Use Tomato Recipes to find more recipes like this one.

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

After six hours, the tomatoes are considerably more shriveled looking. 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. I turned the larger tomatoes over and put them back in the oven for one more hour. 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!) The tomatoes taste like a month of summer experienced in one day.

How to Make Slow Roasted Tomatoes found on KalynsKitchen.com

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 below are a few of the recipes I’ve used them in.

Recipes Using Slow Roasted Tomatoes:

Leftover Roast Beef Italian Stew
Slow Roasted Tomato Hummus
Italian Sausage and Zucchini Soup
Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes
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

How to Make Slow Roasted Tomatoes

These slow roasted tomatoes are one of the best things about summer!


  • 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.


  1. Preheat oven to 250F (about 9 hours roasting time) or 200F (10-11 hours roasting time.)
  2. I used the shorter time, but mainly because my antique oven will not stay at 200F.
  3. Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.)
  4. Put tomatoes in a bowl and toss with olive oil and herbs.
  5. Spray cookie sheet with olive oil mister (or brush very lightly with oil).
  6. Arrange tomatoes cut-side down on cookie sheet.After about 8 hours, start checking tomatoes.
  7. They’re done when skins puff up and tomatoes are reduced in size by at least half.
  8. 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.
  9. As tomatoes seem done, remove them from the pan. (Some will take longer than others.)
  10. Let them cool for a few minutes, then remove the skin by grabbing at the stem end and pulling off.
  11. Most of the skins come off easily. (Removing the skin is optional, but I always remove it.)
  12. These tomatoes have an intense tomato flavor that you probably can’t get any other way.
  13. They can be eaten hot or cold.
  14. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.


This recipe slightly adapted from Alanna’s master recipe for Slow Roasted Tomatoes.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach 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 slow 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?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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.

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    90 Comments on “How to Make Slow Roasted Tomatoes”

  1. Hi Kalyn, Just wanted to let you know that my first batch of slow-roasted tomatoes are in my oven as I write this. I’ll post a photo with a shout out for you and Alanna when they’re done. Thanks so much for this exciting recipe.

    And for Wheresmymind, Kalyn is right, if you can give up sugar for just two weeks you will be amazed at how the craving goes away, how much better you feel and how determined you will be to continue on without sweets.

  2. Thanks for a FABULOUS dinner. And quite exquisite company as well. The slow roasted tomatoes were heaven. I like this, I get to eat slow roasted tomatoes at MY house (when you visit and cook) and at YOUR house (when I visit and you cook). As for the conversation, between blogging, photography, politics, gardening, blogging, real estate, movies, new cameras, HTML, blogging, Lieberman, tomatoes, Presidential incompetence, Adobe Lightroom, Dr. Love, and the blind taste tests between yellow squash and zucchini, I think we pretty much covered everything. Thanks again. We love you.

  3. Kalyn,
    Those roasted tomatoes look fabulous! I definitely want to try this recipe sometime. Thanks for posting it.

  4. oh I want to join the tomato roasters club too!! These look delicious, kalyn. Thanks for sharing the recipe and very timely too! The tomatoes are coming!

  5. roasted tomatoes are great and it’s perfect for those middle of the winter Roma tomatoes that don’t have much flavor, the roasting makes them taste so much better.

  6. Gattina, the flavor of these is just incredible. I promise you’ll love them.

    Pille, can’t wait to see your tomatoes next year.

    Tanna, I hope you try them. When I first did it (last year) I was completely entranced by the flavor. Now, how about a photo of you?

  7. This is the most mind blowing post – absolutely beautiful!
    I have roasted tomatoes for years but I’ve never done it this way. What I do is fast compared to this. I’m going to find some really good organic romas and try this. I simply can’t get over just how good those look.
    The pictures make all the difference. I’m really fascinated by the idea of pulling the skin off – seems like such a neat trick.
    Thanks for stopping by my blog. Glad you enjoyed the market, I really had fun and we will return. That was Sue by the way.

  8. Those do look gorgeous, Kalyn! As I said, lucky you for having all those tomatoes in your garden. But wait until next year, when I’m settled in back home. I’ll ask my mum to grow some tomatoes in her garden for me, so I can _maybe_ keep up with your tomatoes:)

  9. Kalyn,
    I don’t usually eat tomato, but after reading your post and recipe, I just realize I’ve missed this one of the most beautiful veg/fruit!

  10. Hooray, Connie thanks for commenting! You can freeze the tomatoes in just a plastic bowl with a snap-on lid, but if you’re not using them for quite a while I might go to a zip-loc freezer bag and squeeze out as much of the air as you can. BTW, I have a FoodSaver machine which vacuum packs things, and the totally ideal way to freeze these would be freeze them individually (on a cookie sheet or something similar) and then seal them into bags of 6-8, or how many you’d use in a recipe. But last year I froze most of mine in pastic containers and they were fine.

  11. Kalyn what supper pictures, I too will have to go buy these gorgeous tomatoes and make tons for the winter months, you say they may be frozen, does that mean plain or in oil? In plastic containers or will freezer bags do? Thank you for your lovely informative blog, have been reading you for a long time and am always impressed by the quality of your blog but since I don’t blog myself I always hesitated to comment but those yummy tomatoes won me over and I just had to ask, thank you.

  12. Wheresmymind, you’d be surprised how the craving for sweets goes away when you stop eating them. The first little bit can be, but it’s not long before you don’t want them.

    Glenna, don’t be ashamed to beg for tomatoes. They’re worth it.

    Sher, thanks. Actually I think what you think is charring is the herbs that are kind of browned.

    Ruth, thanks. You’re probably smart not to try to take them six hours in a hot car.

    Christine!! Fun to see your face. You look great. I’ll probably be buying some romas myself, since most of my tomatoes aren’t romas.

    Marcel, thanks so much. I’m trying to learn!

  13. I just discovered your blog, and I must say that photographing food can be tricky. But you seem to get it. Nice work.

  14. That does it! I’m not going to wait for my meager crop of tomatoes, I’m going to buy a bushel of organic romas and roast ’em!
    Thanks Kalyn. Gorgeous photos, by the way.

  15. Wow what a beautiful post. We were just in Montreal and went to a fabulous market that always makes me miss living there. We have lots of great stuff here in Toronto but nothing like Jean Talon Market. They had an abundance of juicy sweet tomatoes and I almost bought some to take home. It’s just that it was so hot, no cooler and a six hour drivce that would probably have roasted the tomatoes without the help of your recipe.

  16. I agree, they look wonderful. They held their shape so well, and they’ve got that slight charring–yum!!!!! Great post.

  17. Oh God, Kalyn, those are beautiful. Oh sure, make me run out to the neighbors begging for more tomatoes since I just used the last one for lunch. Pfft, see what you do to me?
    :-))))))))) I’m going to give your email address to the neighbors so they can write YOU with their complaints. It’s not MY fault that you posted pics that look that delicious.

  18. Man…I love south beach style cooking! Just can’t kick sweets!!

  19. Alanna, I could not have done it without you and Stephen.

  20. Ah Kalyn those are just gorgeous! And the photos really help tell the story, too. I was very sad when we lost power last month and I lost the last few bags of these. Luckily, it’s time to start roasting again!