Slow Roasted Tomatoes – Recipe

Slow Roasted Tomatoes - Recipe

Summer weather is coming to an end, and the beautiful in-season tomatoes ares starting to dwindle. Before they disappear completely, I thought I’d share my favorite way to eat tomatoes. Now, let’s be honest. It’s no secret that I’m no fan of tomatoes, but these…these I will eat. These I love. 

The great thing about these is that they’re so simple to make. Sure, they take a while in the oven, but the actual hands-on prep time is minimal. Slice tomatoes in half, drizzle with olive oil, season with salt and pepper if desired, and stick in the oven. The oven does the rest!


Large or small tomaotes – doesn’t matter. Just adjust the cooking time depending on the size of your tomatoes. These grapes and cherries were done roasting in about 2 hours for me. The larger heirlooms below took 6 hours.


The end result is a sweet, crunchy, squishy flavor bomb. I never understood what people meant when they said tomatoes tasted sweet. They just tasted like yuck to me. After trying these roasted guys I finally understood.

We’ve paired them with eggplant and basil, with meat, with zoodles…they’re delicious and surprisingly versatile.


Still skeptical? Try them. I dare you.

{Recipe} Slow Roasted Tomatoes


  • tomatoes – any variety, any quantity
  • olive oil
  • salt
  • pepper


  1. Preheat oven to 275F.
  2. Slice tomatoes in half .
  3. Line a baking sheet with foil to ease cleanup.
  4. Place sliced tomatoes on the baking sheet in a single layer.
  5. Drizzle generously with olive oil.
  6. Sprinkle with salt and pepper.
  7. Place tomatoes in the oven for 2 to 6 hours. Tomatoes are done when they’ve decreased in volume by half and have brown, crispy edges.

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