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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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.
Starting the process for Slow Roasted Tomatoes:
(Scroll down for complete recipe with nutritional information. Warning: these concentrated tomatoes are quite high in carbs. But luckily it doesn’t take many to add intense tomato flavor.)
- 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.
Finishing the Slow Roasted Tomatoes:
- 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 use the Slow Roasted Tomatoes:
- You can use slow roasted tomatoes (in a smaller amount) in any soup or stew recipe where you’d use canned roasted tomatoes.
- 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.
- Slow Roasted tomatoes would be an amazing ingredient to add to pasta salad or marinated vegetable salad.
- The slow roasted tomatoes were great in Roasted Tomato Hummus.
Last year I didn’t make nearly enough roasted tomatoes and ran out long before winter was over! And if you’re going to use the oven this long to make roasted tomatoes I recommend making as many as you can fit in the oven!
Slow Roasted Tomatoes
I think Slow Roasted Tomatoes are one of the best things about summer! The long cooking time at a low temperature concentrates the tomato flavor in a remarkable way.
- 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.
- Preheat oven to 250 F (about 9 hours roasting time) or 200 F (10-11 hours roasting time.) I used the shorter time, but mainly because my antique oven will not stay at 200 F.
- 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.
- 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.
I definitely made these Slow Roasted Tomatoes before people became more energy conscious, and you may not want to turn on the oven for such a long time these days. I haven't tried roasting the tomatoes at a higher temperature or in the Air Fryer for a shorter time, but I think it would be worth trying.
I am considering two tomatoes to be a serving for nutritional information for this recipe, because these Slow Roasted Tomatoes are mostly used in small amounts to flavor a recipe.
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 14mgCarbohydrates: 10gFiber: 3gSugar: 7gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Cooking for Gardeners to find more recipes like this one. Use the 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was post in 2006, in the early days of my blog when food bloggers would find and try recipes from other bloggers, and when passionate cooks didn’t think twice about using the oven all day long to make wonderful-tasting slow roasted tomatoes! The recipe was last updated with more information in 2022.
92 Comments on “How to Make Slow Roasted Tomatoes”
I too went on the net looking for info on freezing tomatoes & found your blog. Tomorrow I am going to slow roast some & freeze them. Now I just need a good recipe to use to reconstitute them as pasta sauce in November! Really enjoyed your site!
I'd say they are similar, but even better than sun-dried tomatoes. I just freeze them in small plastic containers with as much as I think I'd use in a recipe, probably about a cup of the tomatoes in a container. They're great for soup, stew, and of course pasta sauce in the winter.
Do these have a taste similar to sun-dried tomatoes?
How exactly do you freeze them? I have a bumper crop of Romas and I'm really interested in this method. Thanks!
Kalyn…sorry to be SO-O-O-O slow on the uptake but thanks so much for the link…I’m getting traffic from it even now…I so love slow roasted tomatoes..thanks for a beautiful post…
Hi – we do it a little differently, but aren’t they delicious?
Anonymous, I’ve used olive oil with no sticking problems, but I would guess it depends a lot on the pan. Some people don’t like Pam, so you should just use whichever you prefer.
Very good receipe. Spraying the pan with PAM beforehand works better than the olive oil, which tends to caramalize and makes the finished product stick.
Rosemary I think there are infinite variations to this recipe; it’s the long roasting time at a low temperature that’s the most important thing. I love the idea of roasting garlic cloves with the tomatoes.
I used a different recipe before I found yours and roasted at 225 for 8 hours. I baked them cut side up and left the skins on – do you know what the difference is? They came out delicious. Also, the recipe I used said to put several whole unpeeled garlic cloves here and there between the tomatoes and you end up with roasted garlic! The house smelled wonderful too.
Anonymous, the recipe makes many containers of tomatoes, not just the one shown in the photo. The best way to do it is with several trays of tomatoes in the oven at the same time. Yes, it does take a long time, but to me it’s worth it to preserve the tomatoes I have grown myself and not have to buy commercial produced tomatoes. I do think growing your own tomatoes and using them all winter is pretty “green” compared to buying all your food. And for me, the flavor and usefulness of slow-roasted tomatoes is worth it. Obviously, you’re free to make your own choice about it.
How “green” can this be when you have to run the oven for 9 hours to get a bowl of cooked tomatoes? Yikes!
Tomatoes roasting in the oven as I speak. yummmmmmmmm…!! Thanks!
Wow, it sounds like you’ll have lots of tomatoes. Slow roasted tomatoes are a MUST in my opinion! I also wrote a series of posts last summer about using garden tomatoes (you could find them by searching “garden tomatoes” in the search bar.
How fun hearing from someone from Bountiful. I actually teach at West Bountiful Elementary, and my dad and sister live in Bountiful.
Kayln I stumbled across your blog looking for a marinara sauce. But I found so much more!!! All the tomato recipes look so good and I cant wait to try them. My wife and I planted 24 tomato plants 2 cherry tomato plants and 14 roma tomato plants this year. We couldnt figure out what we wanted to do with them all, but we know now. I love your blog. keep up the good work.
P.S. My wife and I are from Bountiful, Ut
The wetness is due to the type of tomato you used, and possibly how big you cut your pieces. The recipe calls for Roma tomatoes, which are really very dry compared to other types. You can make them with other tomatoes of course, but I might increase the heat a little and make sure the pieces are fairly small. Glad they still turned out to be tasty for you.
We tried these and they were just wonderful! I do have a question though. When I made them, I made them with some big meaty heirloom tomatoes. I cut them in quarters and did them for 9 hours at 200 degrees + another 3 at 250. Almost the entire 1st 9 hours the whole pan was very wet with juice from the tomatoes. Is this Normal? I was worried they would end up just stewing.
Mamma mia, this looks fantastic!
We have our Festival of World Cultures here next weekend so will hit the market (which travels over from France for the occasion) and stock up on quality tomatoes. I think my own supply won’t be ready for a few more weeks and I don’t want to wait to give this a go.
I should have clicked Kalyn…I C you have already posted the recipe for slow roasted tomatoes. Thanks!! I will have to give it a try!!!
Kalyn, I finally got to use some of these from this summer — so now I know that next summer, I’m definitely going to have to do many, many more batches of these. They’re fabulous! And really versatile. I have one more container in the freezer (like I said, I really didn’t freeze nearly enough…), and I have to decide how best to use them. Decisions, decisions!
The Inadvertent Gardener
I am quite serious whan I say that I smelled the tomatoes from the web page. Seriously.