Slow Roasted Tomatoes and garlic, with their intensely sweet, caramelized flavor and tender, chewy texture, are the perfect addition to so many dishes.
I love how slow, oven roasted tomatoes transform ordinary tomatoes into a delicious side dish or as a flavorful addition to salads, cheese pairings, pizza, pasta or however you wish.
Fresh tomatoes are coated with olive oil with garlic sprinkled on top and seasoned with salt. During the slow roasting process, the garlic infuses its softened essence into the combined juices, resulting in a burst of savory flavors.
Ways to Roast Tomatoes
There are several ways to roast to tomatoes and while there is no right or wrong way, each offers their own unique benefits. Here is a quick guide:
| Comparison | Quick Roasted Tomatoes | Tomatoes Confit | Slow Roasted Tomatoes | Sun-Dried Tomatoes |
|---|---|---|---|---|
| Cooking | Shortest cooking time | Slow-cooked a couple of hours in oil | Several hours to cook in light oil | Dried at least 1 day |
| Temperature | Moderate heat (350°F) | Low heat (250°F) | Low heat (200°F) | Dried in the sun or dehydrator |
| Texture | Tender, some moisture retained | Soft, infused with oil | Very tender, almost chewy texture. | Chewy, concentrated flavor |
| Flavor | Balanced, natural tomato sweetness | Rich and savory from cooking in oil | Intensely sweet, caramelized | Intense, concentrated, slightly sweet, tart and tangy |
Slow Roasted Tomatoes Ingredients
- Tomatoes – Any kind of fresh tomato works perfectly in this recipe. Cherry or grape tomatoes can be roasted whole or halved. Larger tomato varieties such as globe, plum, beefsteak or heirloom should be cored and quartered with the stems removed.
- Olive Oil – Extra virgin olive oil with its high smoke point works great for roasting tomatoes.
- Garlic – Fresh garlic cloves elevate the flavor of these tomatoes. Feel free to omit the garlic, if you prefer.
- Salt – Kosher salt enhances the flavor. Use freshly ground black too, if you prefer but not necessary.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Slow Roast Tomatoes
- Prep: Preheat the oven, line the baking sheet and place the tomatoes cut side up.
- Season: Sprinkle with garlic and drizzle with olive oil. Season with salt (and pepper, if desired).
- Roast: Roast for 2-3 hours until the tomatoes are shriveled and lightly browned, and the combined juices from the tomatoes and olive oil begin to gather.
How Many Tomatoes in a Pound?
This recipe calls for one pound of tomatoes so here is a quick and easy chart showing how many tomatoes you’ll need by various tomato sizes.
| Tomato Variety | 1 lb of Tomatoes |
| Globe (medium, whole) | 3 tomatoes |
| Roma or Plum (medium, whole) | 8 – 9 tomatoes |
| Cherry or Grape (whole) | 3 cups |
Tips & Variations
Quicker slow roasted tomatoes – Make these tomatoes quicker by increasing the temperature to 300°F to 350°F halfway through.
Fresh herbs – Thyme or basil are wonderful additions to this recipe for a little extra pop in flavor.
Sugar – Sweeten the tomatoes up a bit by sprinkling a 1/4 teaspoon of white granulated sugar on top.
Balsamic Vinegar – If you follow me I’ve made no secret of my love for balsamic and a nice twist on these roasted tomatoes is to drizzle balsamic vinegar on top for an extra burst of savory flavor.
Parmesan Cheese – Grated parmesan on top will satisfy any cheese lover.
What to do with Roasted Tomatoes
Here are some amazing ways to use these versatile roasted tomatoes.
Side dish – Enjoy them as a vegetarian side dish on their own or as complementary addition to any main dish.
Pastas & pasta sauces – Toss with pasta, stir into risotto or mac and cheese, create a tomato pesto, or blend with garlic, herbs, and olive oil to create a rich and flavorful pasta sauce.
Dips and spreads – Blend into hummus, salsa, jams, tapenade, or with cream cheese or goat cheese for crackers, bread and pita chips.
Pizzas and pies – Use them as a pizza topping or bake a roasted tomato pie.
Salads – Toss into both green and pasta salads.
Sandwiches and burgers – Layer them in sandwiches, wraps or burgers.
Soups – Make a roasted tomato soup, blend it into a creamy soup or use a soup garnish.
Caprese substitute – Use a substitute in any caprese recipe such as a caprese appetizer, caprese salad, caprese skewers, or a caprese sandwich.
Stuffed vegetables – Include as a stuffing for vegetables like bell peppers or portobello mushrooms.
Bread topping – Top baguette slices, bruschetta, crostini, polenta or make a puff pastry tart.
Antipasto or charcuterie board – Add to any cheese board or antipasto platter alongside cured meats, cheeses, olives, and crusty bread or crackers.
Tomato-infused Olive Oil – Combine with olive oil for dressings, marinades, or for dipping bread.
Cocktail – Spruce up a Bloody Mary with roasted tomatoes.
Breakfast – Fold into omelets or crepes or add into scrambled eggs, quiches or frittatas.
Slow Roasted Tomatoes
Fresh tomatoes are coated with olive oil with garlic sprinkled on top, and seasoned with salt. During the slow roasting process, the garlic infuses its softened essence into the combined juices, resulting in a burst of savory flavors.
Ingredients
- 3 cups (1 lb) cherry or any kind of tomato (whole or halved)
- 1 clove garlic, minced
- Extra Virgin Olive oil
- Kosher salt
- Black pepper (optional)
Instructions
- Preheat oven to 250°F and line a baking sheet with parchment paper or aluminum foil that extends up and over the edges of the pan.
- Place the tomatoes cut side up, sprinkle with garlic and drizzle with olive oil. Season with salt (and pepper, if desired).
- Place the pan on the middle rack in the oven and roast the tomatoes for 2 to 3 hours or until tomatoes are shriveled and lightly browned, and the combined juices from the tomatoes and olive oil begin to gather.
Notes
1 lb of larger tomato varieties such as globe, plum, beefsteak or heirloom can be substituted. They should be cored and quartered with the stems removed. Place cut side up on the baking sheet.
The roasting time for tomatoes varies by water content and size of the tomatoes so it's best to gauge doneness by appearance as not in the instructions.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 24Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
This data was provided and calculated by Nutritionix.
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