Slow Roasted Tomatoes

These Slow Roasted Tomatoes? Mind-blowing. I wasn’t prepared for how insanely good they are—huge, rich, almost addictive flavor packed into every bite. Just a touch of Italian herbs and a long, slow roast turns them into pure magic.

Course Appetizer

Cuisine American

Keyword Oven Roasted Tomatoes, Slow Roasted Tomatoes, slow roasted tomatoes and garlic, slow roasted tomatoes in olive oil

Prep Time 15

Total Time 5 15

Servings

Calories 83kcal

Author Evelyn Osborn

Equipment

Ingredients

2 Pounds Fresh Cherry Tomatoes
¼ cup Olive Oil
4-6 Large garlic cloves
1-2 teaspoons dried basil
1-2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper optional
pinch red pepper flakes optional
fresh thyme springs optional

Instructions

Preheat the oven– Set your oven to 225°F This low temperature is key—it allows the tomatoes to slowly dehydrate and concentrate without burning.
.Prepare the tomatoes– Rinse the tomatoes and pat them dry. Slice each one in half lengthwise (from stem end to the bottom). If they’re very large, you can quarter them, but halves give the classic look and texture.
Season and coat– Place all the tomato halves in a large mixing bowl. Drizzle the olive oil over them, then sprinkle in the dried basil, oregano, salt, garlic, and any optional seasonings.Gently toss everything together with your hands or a large spoon, turning the tomatoes until every piece is evenly coated in the herb-oil mixture. Be gentle to avoid crushing them.
Arrange on the baking pan– Line a large rimmed baking sheet (or two if needed) with parchment paper for easy cleanup—this also helps prevent sticking.Place the tomato halves cut-side up in a single layer. They can be close together but shouldn’t overlap much. If using fresh herb sprigs (like thyme), tuck a few around the tomatoes now.
Slow roast– Slide the pan into the preheated oven and bake for 5–6 hours.Check around the 4–5 hour mark: The tomatoes should be shriveled, deeply red, slightly caramelized at the edges, and sitting in a bit of their own concentrated juices. The exact time depends on tomato size, juiciness, and your oven—some batches need up to 7 hours for maximum intensity.

Nutrition