Tomatoes, olive oil, and salt are all you need to make these delicious slow-roasted oven tomatoes!
You'll find all sorts of ways to use them from pasta sauces to sandwiches, to salads... the possibilities are endless.
If you find yourself in the enviable position of having too many tomatoes and you've eaten your fair share of tomato salads, then how about preserving those tomatoes?
One of my favorite ways to preserve tomatoes just happens to also be the easiest! Slow roasted tomatoes in the oven with just olive oil and salt result in amazingly delicious tomatoes with such a concentrated flavor!
Ingredients.
Tomatoes - I would suggest using roma tomatoes or cherry tomatoes. They are meatier and smaller in size.
Olive oil - I like to use a good fruity olive oil since there are so few ingredients in this recipe, you want them to shine.
Salt - kosher or sea salt.
Herbs - optional, but you can include some sprigs of thyme or rosemary.
Garlic - optional, sometimes I include a few cloves of unpeeled garlic, which I then use as roasted garlic.
Instructions.
Preheat the oven to 250°f.
Wash the tomatoes and then cut them in half lengthwise. You want to expose as much of them to the warm oven air as possible. Scoop out the seeds.
You can use parchment paper, but I like to just lightly spray a little olive oil over a baking sheet.
Place the tomatoes cut side up on the sheet, drizzle with olive oil and sprinkle with salt.
Place them in the oven and bake for 2-3 hours. You want them browned on the edges and soft and tender - the consistency of prunes.
See how easy it is to slow roast tomatoes in your oven? The flavor is reminiscent of sun-dried tomatoes and you can use them in place of sun-dried tomatoes in your recipes.
These do not last long at our house. Sometimes I store them in the fridge in a jar, covered in olive oil, where they will keep for about 2 weeks.
If I have an abundance, I use my vacuum sealer mason jar attachment and store them in a jar in the freezer.
More tomato recipes.
Recipe.
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Slow Roasted Tomatoes
Ingredients
- 6 cups Roma tomatoes cut in half lengthwise
- 2 tablespoons extra virgin olive oil as needed to drizzle
- 1 teaspoon salt
Instructions
- Preheat oven to 250.
- Cut tomatoes in half lengthwise and scoop out the seeds. Lay them in a single layer on a baking sheet, lightly coated with oil. Drizzle a little olive oil over the tomatoes and sprinkle with salt.
- Bake for 2-3 hours, or until they are soft and tender, with the consistency of dried prunes. The timing varies depending on how juicy your tomatoes are.
- Cool to room temperature and pack into a freezer jar or bag to use later, or refrigerate and use within about 5 days.
Miz Helen says
I keep some Oven Roasted Tomatoes on hand they are the greatest addition to dishes. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Pam Greer says
I love it when I have several jars stashed in the freezer!
Alesha @ Full Time Mama says
I LOVE sun dried tomatoes, despite the fact that I can't stomach "normal" tomatoes. I've never considered trying to make my own! Thanks for this recipe, and for sharing with us at DDT!! 🙂
Pam Greer says
You should, it's really easy!
Anita says
This is a super way to save some summer goodness for the winter. I would love to make these too!
Pam Greer says
It is the easiest way to preserve tomatoes!
Patricia Scarpin says
If I lived nearby I'd be knocking on your door for some of these tomatoes, Pam!
Beth in SC says
Oh I bet my mom and brother would go gaga for these! I don't even like tomatoes and they look yum yum yummy!
Melynda@OurSundayCafe says
What a great way to enjoy summer, in the winter. Our neighbor is gifting us with tomatoes, I hope to put some of these up. thanks.
Joanne says
Home sun-dried (slow-roasted) tomatoes in the middle of winter are going to be the best!