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?
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    90 Comments on “How to Make Slow Roasted Tomatoes”

  1. 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!

  2. 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.

  3. 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!

  4. 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…
    best, S

  5. Hi – we do it a little differently, but aren’t they delicious?

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. How “green” can this be when you have to run the oven for 9 hours to get a bowl of cooked tomatoes? Yikes!

  12. Tomatoes roasting in the oven as I speak. yummmmmmmmm…!! Thanks!

  13. 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.

  14. 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

  15. Hi Andy,
    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.

  16. 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.


  17. 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.

  18. 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!!!

  19. 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

  20. I am quite serious whan I say that I smelled the tomatoes from the web page. Seriously.