Hey friends! Let’s talk about one of my absolute favorite kitchen magic tricks: Roasted Tomatoes. If you have ever found yourself with a counter full of garden tomatoes in late summer, or if you just bought a bulk pack at Costco because they looked pretty but tasted a little lackluster, this recipe is your savior. There is something truly transformative that happens when you introduce a humble tomato to a low-temperature oven for a few hours. It is like a culinary makeover!

We are taking tomatoes that might be a little watery or bland and turning them into intense flavor bombs. The heat gently coaxes out the natural sugars, creating a caramelization that is honestly like candy for dinner. My kids—who usually pick raw tomatoes out of their salads—will literally eat these straight off the baking sheet like snacks. They are that good.

This recipe is incredibly simple, requiring just a few pantry staples, but the payoff is huge. Whether you toss them into a weeknight pasta, pile them onto crusty sourdough for a quick bruschetta, or blend them into the most luxurious tomato soup you have ever tasted, these roasted tomatoes are a total game-changer for your meal prep routine. Grab your apron, pour a glass of wine, and let’s get roasting!

History & Origins

While tomatoes are now a staple in kitchens worldwide, their journey to our plates is actually quite fascinating. Originating in the Andes of South America, the tomato (or tomatl in Aztec) was brought to Europe by Spanish explorers in the 16th century. Fun fact: for a long time, Europeans were terrified to eat them! They were nicknamed "poison apples" because wealthy aristocrats fell ill after eating them on lead-pewter plates (the acid in the tomato leached lead from the plate—oops!).

It wasn’t until the Italians embraced the tomato, particularly in the southern regions, that preserving them became an art form. The method of slow-roasting or preserving tomatoes in oil (pomodori secchi or sun-dried tomatoes) was born out of necessity to keep the summer harvest available through the cold winter months. Today, we roast them not just for preservation, but because the flavor profile is simply superior to anything you can buy in a can.

Why This Recipe Works

You might be wondering, "Why does roasting make such a huge difference?" It all comes down to science, specifically evaporation and concentration. Tomatoes are made up of about 95% water. When we roast them low and slow, we are evaporating a massive amount of that moisture.

As the water leaves, the tomato’s natural sugars, acids, and glutamates (the compounds responsible for that savory umami flavor) become incredibly concentrated. Additionally, the heat triggers the Maillard reaction, which browns the sugars and adds complex, nutty, caramel-like notes that raw tomatoes simply don’t have. Adding fat (olive oil) helps conduct the heat evenly and gives the lycopene (a potent antioxidant) a vehicle for absorption, making the tomatoes not just tastier, but healthier too!

Why You’ll Love This Recipe

• ✓Intensely sweet and savory flavor profile
• ✓Uses up bruised or bland tomatoes perfectly
• ✓Freezer-friendly for year-round summer vibes
• ✓Versatile ingredient for pasta, salads, and toast
• ✓Requires only 5 minutes of active prep time
• ✓Naturally Vegan, Gluten-Free, and Whole30 compliant

Equipment You’ll Need

• ✓Large rimmed baking sheet
• ✓Parchment paper or silicone baking mat
• ✓Sharp serrated knife
• ✓Cutting board
• ✓Small bowl for mixing seasonings

Ingredients

• ✓3 lbs Roma or Plum tomatoes (cut in half lengthwise)
• ✓1/4 cup Extra Virgin Olive Oil (good quality)
• ✓1 tbsp Balsamic Vinegar (optional, for sweetness)
• ✓6 cloves Garlic (peeled and smashed, left whole)
• ✓1 tsp Sea Salt (or Kosher salt)
• ✓1/2 tsp Freshly cracked black pepper
• ✓1 tbsp Fresh Thyme leaves (or 1 tsp dried thyme)
• ✓1 tbsp Fresh Oregano (chopped)
• ✓Pinch of sugar (if tomatoes are out of season)

Instructions

1. Preheat and Prep: Preheat your oven to 275°F (135°C). This low temperature is crucial for the ‘slow’ roast effect without burning. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Prepare Tomatoes: Wash the tomatoes and pat them dry. Slice them in half lengthwise. If you are using larger tomatoes, you might want to quarter them, but halves usually work best for Romas.
3. Season: Place the tomato halves in a large bowl. Drizzle with the olive oil and balsamic vinegar. Toss gently to coat. Sprinkle with the sea salt, black pepper, thyme, oregano, and the pinch of sugar if using.
4. Arrange: Arrange the tomatoes on the baking sheet, cut side up. This is important! We want the moisture to evaporate up and out. Tuck the smashed garlic cloves in between the tomatoes so they roast in the oil but don’t burn directly on the pan.
5. Roast: Place the tray in the oven and roast for 2.5 to 3.5 hours. The time will vary depending on the size of your tomatoes and how juicy they are. You want them to look shriveled, deep red, and slightly caramelized around the edges, but not burnt.
6. Cool and Store: Remove from the oven and let them cool completely on the pan. They will firm up slightly as they cool. Transfer to a jar and cover with the pan juices and extra olive oil if needed.

Expert Cooking Tips

• ✓Don’t Rush It: Resist the urge to crank up the heat. High heat will burst the tomatoes and burn the skins before the inside becomes jammy.
• ✓Crowding is Okay: Unlike roasting crispy potatoes, you can pack these tomatoes fairly close together. They will shrink significantly as they cook.
• ✓Garlic Watch: If your garlic cloves are small, tuck them under a tomato half to prevent them from turning into hard little rocks.
• ✓Tomato Variety: Roma or Plum tomatoes work best because they have more flesh and less water/seeds, but this works with cherry tomatoes too (reduce cook time to 1.5 – 2 hours).

Substitutions and Variations

Cooking is all about flexibility, right? Here is how you can swap things up:

• Herbs: If you don’t have fresh thyme or oregano, dried works fine! Just use half the amount (1 tsp dried = 1 tbsp fresh). Rosemary is also lovely, but chop it finely.
• Tomatoes: Can’t find Romas? Campari tomatoes or even regular vine-ripened tomatoes work. Just cut them into uniform wedges.
• Oil: While olive oil provides the best flavor, avocado oil works if you need a neutral taste, though you’ll miss that Italian flair.
• Garlic: If you are out of fresh garlic, use 1 tsp of garlic powder mixed into the oil, but fresh is definitely superior here.

Common Mistakes to Avoid

The biggest mistake people make is roasting at too high a temperature. If you roast at 400°F, you will get charred skins and a watery center. We want dehydration, not just cooking. Another mistake is skimping on the salt. Tomatoes need salt to bring out their sweetness; if they taste bland after roasting, sprinkle a tiny bit more finishing salt on top. Lastly, throwing away the oil! The oil left on the pan is liquid gold—infused with tomato and garlic. Save it for salad dressings!

Serving Suggestions

Oh, the possibilities are endless! Here are my favorite ways to serve these:

• Bruschetta: Rub toasted baguette with garlic, spread some ricotta cheese, and top with these tomatoes.
• Pasta: Toss with hot spaghetti, fresh basil, and parmesan for an instant sauce.
• Pizza: Use these instead of sauce on a white pizza with mozzarella and arugula.
• Breakfast: Serve alongside scrambled eggs and avocado toast.
• Charcuterie Board: Place them in a small bowl on your cheese board; they pair beautifully with sharp cheddar or creamy brie.

Storage and Reheating Tips

Fridge: Store the roasted tomatoes in an airtight glass jar or container. If you cover them completely with olive oil, they will last up to 2 weeks in the fridge. Without the oil submersion, consume them within 5-7 days.

Freezer: These freeze beautifully! Lay them out on a baking sheet to freeze individually (flash freeze), then transfer them to a freezer-safe bag. They will keep for up to 6 months. Thaw them in the fridge or toss frozen directly into soups and stews.

Frequently Asked Questions

Do I need to seed the tomatoes first?

Nope! For Romas and cherry tomatoes, I leave the seeds in. They add flavor and moisture that concentrates down. If you are using very large, watery beefsteak tomatoes, you might want to scoop out the watery seed pockets.

Can I use cherry tomatoes instead?

Absolutely! Roasted cherry tomatoes are like nature’s candy. Just reduce the cooking time. Check them around the 90-minute mark.

Why did my tomatoes burn?

Your oven might run hot. I recommend getting an oven thermometer. Also, if the tomatoes were cut too small or lacked enough oil, they can dry out too fast.

Can I can these tomatoes for long-term storage?

Please be careful! Tomatoes packed in oil are a botulism risk if canned in a water bath without proper acidification. I recommend freezing them for long-term storage instead of canning, just to be safe.

Do I have to peel the tomatoes?

No way! The skins get a little chewy and caramelized, which provides great texture. Plus, peeling tomatoes is way too much work for a busy mom!

What if I don’t like garlic?

You can leave it out entirely! Try roasting with just salt, pepper, and maybe some lemon zest for a fresher flavor.

Is parchment paper necessary?

I highly recommend it. The sugars in the tomatoes caramelize and can stick stubbornly to the metal pan, making cleanup a nightmare without parchment.

Can I use dried herbs instead of fresh?

Yes. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

Conclusion

I hope you give these Slow Roasted Tomatoes a try! They are truly one of those "low effort, high reward" recipes that make you feel like a gourmet chef with minimal work. Having a jar of these in the fridge makes throwing together a healthy, delicious dinner so much easier on those busy weeknights. If you make them, snap a photo and tag me on Instagram—I love seeing your creations! And don’t forget to pin this recipe to your ‘Summer Favorites’ or ‘Easy Sides’ board on Pinterest so you can find it later!