Slow Roasted Tomatoes are summer’s candy. These tiny tomatoes roasted to perfection for a great addition to sandwiches, pasta, & more
Once you make these Slow Roasted Tomatoes you will be hooked on them. They couldn’t be easier to make and you will love just how wonderful they taste. Plus, you’ll love how versatile they are in so many different dishes.
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One of the things I really love about summer is getting to enjoy loads of fresh tomatoes. Love to them in everything, especially when they are fresh off the vine.
I also live in an area of Florida that is known for their awesome tomatoes. We can drive up to the farms and get flats of tomatoes for a steal. Also, we can go to some local fields and pick tomatoes from the plant.
Slow Roasted Tomatoes
When you have an abundance of tomatoes from your garden (or if you just buy a boat load of tomatoes when they are on sale!), you need to make these Slow Roasted Tomatoes.
While they take a bit to time to make, they are easy to prep. The result are delectable tiny tomatoes that are like sun dried tomatoes but 100x better because they are so sweet.
Halve the tomatoes to get started. If you are using cherry tomatoes, I suggest cutting out the part where the stem meets the tomato. Otherwise, they get tough there and you really don’t want that.
Add the tomatoes to a bowl, drizzle with some olive oil and a sprinkle of salt and pepper. Give it all a good mix to coat.
The ‘hardest’ part it getting them all face up on the cookie sheets. If you don’t take the time to do that they will burn on the cookie sheet
You don’t even need to move them, flip them, think about them much for 2 hours. The biggest thing is that they will go from perfect to burned quickly, so if you check on it and some look done, remove them and then let the rest hang out for a bit more.
Use them right away, or store them in an air-tight container. Tossing in some herbs is a fun way to add a bit more flavor to them. Plus it
The resulting Slow Roasted Tomatoes are perfect! Toss them in pasta, put on sandwiches, add to salads, or even add to a cream sauce over chicken breasts. They are undeniably fantastic and you’ll love adding them into your favorite recipes.
What kind of tomatoes are used?
I prefer to use grape tomatoes, but cherry tomatoes are also great to use.
How long can you keep these Slow Roasted Tomatoes?
I keep them for up to a week- but honestly I typically gobble them up before then. You need to keep them fully submerged in oil, in an air-tight container in the fridge.
What can you use Slow Roasted Tomatoes for?
Besides just snacking on these delicious beauties, you can use them in a wide variety of ways. I love to add them to pasta and sandwiches, but they are so great stuffed into chicken breasts and mixed into rice. Enjoy them all summer long in everything!
- 1 pound Grape Tomatoes (cherry tomatoes are also good)
- 2 Tablespoons Olive oil, plus more for storing
- Salt and pepper
- Preheat oven to 250F. Use non-stick baking sheets, or line sheets with parchment paper.
- Halve the tomatoes longitudinally. Toss tomatoes with olive oil, salt, and pepper.
- Place tomatoes with their cut face up on the baking sheets.
- Bake for 2 hours, our until tomatoes are shriveled and leathery. Be sure not to let them burn!
- Eat right away or place in a vessel, cover with olive oil, and store in the refrigerator for up to a week.