Slow-Roasted Tomatoes 6 Servings 2 lb ripe tomatoes (you can dry any quantity of tomatoes you have) Sea salt extra-virgin olive oil
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Slow-Roasted Tomatoes

Although these delicious tomatoes need hours of slow cooking in the oven, they're utterly simple to make and don't require much attention. The slow cooking intensifies the tomatoes' sweetness, so even lackluster specimens end up bursting with flavor. Try adding them to pasta dishes and salads. They tend to disappear quickly, because even eaten out of hand, they're as irresistible as candy!

Prep time: 10 min | Cook time: 180 min | Total time: 190 min | 6 Servings


2 lb

ripe tomatoes (you can dry any quantity of tomatoes you have)

Sea salt

extra-virgin olive oil


Preheat the oven to 300 degrees F. If your oven has a convection mode, preheat to 250 degrees F. 

Cut the tomatoes in half lengthwise and remove the seeds completely. If your tomatoes are large, cut them into quarters to ensure even cooking.

Place the tomatoes, cut side up, on a rack set over a rimmed baking sheet. Sprinkle lightly with sea salt and bake for 1 hour.

Turn the tomatoes over and return to the oven for another 1-1/2 hours.

Turn the tomatoes cut side up one more time, and bake for another 30 to 45 minutes, or until they're pliable but mostly dry. Turn off the oven and let the tomatoes sit until cool.

Cover with olive oil and refrigerate in a container with a lid for up to 1 month.

Note: Any variety of tomato works very well for this recipe: Romas are a favorite, but heirlooms are delicious, too. The larger the tomato, the longer the cooking time will be. Convection ovens are perfect for this kind of recipe, because the hot air circulates around the tomatoes and speeds drying. Because the oven will be on for so long, maximize your yield by roasting two or three trays of tomatoes at a time. This is easiest with convection, but it can be accomplished in a conventional oven by rotating the position of the trays periodically throughout cooking.

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