Juicy Slow Roasted Tomatoes are the most simple and effective way to intensify the natural flavours of tomatoes and make them last longer. Roasting them in the oven for a few hours at a lower temperature concentrates their flavour while dehydrating them and still retaining some juiciness in the middle. They can be paired with anything you can think of, and saved in the fridge for a few days, or the freezer for a few months.
If you have never Slow Roasted Tomatoes before, don’t waste another moment. Summer comes with a bounty of these bright, shiny, juicy fruits begging to be taken home with you, begging to be treated right, begging to be given a chance to show you just how much flavour they pack behind that smooth, shiny skin of theirs. And there’s no better way to deepen, intensify and coax out all that wonderful flavour from tomatoes than to slow roast them!
Slow roasting tomatoes is one of the most deceptively simple things you can do, not only to get the best out of your tomatoes, but also to preserve them in the fridge or freezer for longer. Plus, slow roasted tomatoes are so easy to customize in terms of the additional flavours you can acquaint them with, and they are also just.so.versatile!
You can pair slow roasted tomatoes with just about anything you can think of – toss them with salad (I’ve used them in this roasted panzanella salad, and even my classic panzanella salad) or pasta, or serve them on crostini for a tasty appetizer, or on burgers (like this breakfast chorizo burger and beef burger, and even this tuna burger), on pizza, on your omelet or frittata, in sandwiches, in soups and stews, or my personal favourite – just pop them in your mouth! They are also featured in my brown butter roasted tomatoes, asparagus and kumquats recipe here, and my brown butter pan fried salmon recipe here. These slow roasted tomatoes are like little slices of dehydrated candy that still retain some juiciness in the middle. Like sun-dried tomatoes, but juicier!
I’m always inclined to buy cherry tomatoes in bulk when they are on sale, so slow roasting tomatoes is a great way for me to keep using them for longer, and in more of my meals. Usually I use a simple mix of herbs and spices to give these slow roasted tomatoes additional flavour. I normally use thyme, garlic, balsamic vinegar, sugar, salt and olive oil.
Some other awesome combinations that I’ve tried and loved for slow roasted tomatoes are,
Rosemary, lemon, honey and cayenne pepper.
Oregano, thyme, dried basil and sugar.
Garlic, crushed chilli flakes, maple syrup, and balsamic vinegar or apple cider.
Balsamic vinegar, mustard powder and honey.
So go ahead and come up with your own combination of acid, sweetener, spices and herbs and see what evil deliciousness you can introduce to your juicy slow roasted tomatoes.
If you have a dehydrator, you can go ahead and use that. I don’t however, so I use the oven to slow roast my tomatoes. It’s so very simple to do and the results are just too good!
It’ll take about 2 hours to slow roast grape tomatoes at 200°F.
About 2-3 hours for cherry tomatoes.
About 3-4 hours for smaller roma tomatoes.
I don’t usually slow roast anything bigger than this, because it takes too long, especially depending on the water content in the tomatoes (and that tests my patience!). Smaller tomatoes however are easier and faster and guarantee amazing results every time.
Slow roasted tomatoes are one of the very few instances where shriveled and wrinkly are exactly what you’re looking for. 🙂 Once I get those desired results, I store them in an air-tight jar in the fridge for a few days or freeze them in small portions in plastic freezer bags for a few months!
Juicy Slow Roasted Tomatoes
- 2 punnets of cherry tomatoes 24 oz - 32 oz
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 - 4 thyme sprigs leaves only
- ½ tsp white sugar
- 5 garlic cloves roughly chopped
- Preheat oven to 200°F. Line a baking tray with parchment paper and set aside.
- Wash and halve the cherry tomatoes.
- Place the halved cherry tomatoes in a bowl and add the thyme, balsamic vinegar, olive oil and mix to combine.
- Spread out the tomatoes on the baking tray in 1 layer. Sprinkle the garlic, sugar and a generous pinch of salt over the tomatoes.
- Slow roast / bake in the oven until the tomatoes have shriveled (about 2 - 3 hours). Check every hour and rotate the oven tray to ensure even dehydration and roasting.
- When the tomatoes are done, take them out of the oven and let them cool.
- Place roasted tomatoes in an airtight glass jar and store in fridge. Use as needed.
- If storing in the freezer for longer, store smaller portions in ziploc freezer bags. Thaw and use as needed.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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