Slow-Roasted Tomatoes

These slow roasted tomatoes call for ripe plum (roma) tomatoes, salt, pepper, and sugar or chile powder, along with a little patience, to make intensely flavored magnificence.

Halved slow roasted tomatoes on a piece of parchment with drops of oil and flakes of salt.

Slow roasted tomatoes boast a more intense flavor than their can be added to all kinds of dishes, including salads, vegetables, fish, red meat, and cheeses. You might like to try these in the Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes recipe.–Skye Gyngell

Roasted Tomato

  • Quick Glance
  • Quick Glance
  • 10 M
  • 4 H
  • Makes 6 to 8 or 1 medium jar
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Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper.

Halve the tomatoes lengthwise and lay them, cut side up, in a single layer on the paper.

In a small bowl, mix together the sugar or chile powder, salt, and pepper. Sprinkle it over tomatoes. Roast in the oven, undisturbed, until they shrivel but aren’t dried out, 3 to 4 hours.

Let the slow-roasted tomatoes cool on the baking sheet.

Refrigerate and use within a few days or pack in jars, add enough extra-virgin olive oil to cover, screw on the lid, and refrigerate for up to 1 week. Originally published April 21, 2010.

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Recipe Testers' Reviews

We’ve been blessed with a bumper crop of tomatoes again this summer, so I’m happy to use them in as many different ways as I can. I’ve oven-roasted tomatoes often, but had not yet used this particular recipe. They burst with intense tomato flavor and became even sweeter. Roasting vegetables and fruits is one of my favorite ways to use them. I loved the texture—they were sort of soft and pliable, yet held together very well.

I am going to use them in my favorite marinated feta recipe. Sometimes I blend them and make a simple soup. Usually, when I roast tomatoes, I add a sprig of thyme and/or rosemary to each half. I prefer that, but this is still a very simple, delicious recipe that really accentuates the tomato flavor.

Well, it doesn't get much simpler than this. The tomatoes had a nice, concentrated, sweet flavor.

I used superfine sugar, sea salt, and pepper. I baked them for 4 1/2 hours, at which point they looked shriveled but not completely dried out.

They would be tasty tossed with olive oil, garlic, basil, and pasta, in a dip, with some ricotta on crostini, in a quiche or frittata, etc.

The only down side to the recipe is that when tomatoes are abundant and inexpensive, the weather is so hot that the thought of having the oven on for so long is not appealing. That said, it would be worthwhile to make a large batch and keep in olive oil in the refrigerator.


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