Go Back Email Link

Oven Roasted Tomatoes

Slow-roasted oven tomatoes are a flavorful and versatile vegetable that can be incorporated into countless dishes. They are made by roasting fresh tomatoes in the oven at a low temperature for an extended period of time, allowing the flavors to concentrate and intensify. This slow cooking process results in tomatoes that are tender and sweet, with a deep and rich flavor. Slow roasted oven tomatoes can be used as a topping for pizza, added to pasta dishes, or even served as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours

Ingredients
  

  • 1 pound Roma, plum, beef steak, or cherry tomatoes
  • 2 tsp Extra virgin olive oil or avocado oil
  • 2-3 Cloves garlic minced
  • 1/2 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper or mixed pepper blend
  • 2 tsp Balsamic vinegar

Optional add ins

  • 1-2 tbsp Italian seasoning
  • 4 Sprigs fresh herbs chopped Mixed or just one kind Basil, thyme, oregano, chives
  • Crushed red pepper flakes
  • 1 Shallot minced

Instructions
 

  • Preheat oven to 250° to 300℉ Line rimmed cookie sheets with parchment or foil for easy clean up. I like to add a rack so the tomatoes roast evenly and quicker.
  • Remove cores from tomatoes and cut in half. You want all of your pieces similar in size.  If you're using small tomatoes, just cut them in half. Anything larger, quarter them.
  • Toss the tomatoes with the ingredients you select. The oil, salt, and pepper are a must, the rest of the ingredients are optional.
  • Arrange tomatoes in a single layer, skins down, on your sheet.  Make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer, if they are not, pull out another pan and use 2 so you can spread them out.
  • Place pan in the oven and cook for about 2.5 hours. Important note about baking time: all ovens are different, and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness, and so on).  I suggest setting your timer for 1.5 hours and checking about every 30 minutes from then on until they are finished.  Small tomatoes will be done early; larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned, so I leave them in longer.
Keyword roasted tomatoes
Tried this recipe?Let us know how it was!