This post may contain affiliate links which won’t change your price but will share some commission.
Nothing tastes or smells better than the bright robust flavors of slow-roasted tomatoes. They are tart, sweet, tender punch of tomato flavor and simply mouthwatering.
Why We Love This Recipe
These roasted tomatoes have an intense tomato flavor without being over-powering. This is a super simple recipe – just slice, drizzle, and roast.
They are tart and sweet at the same time and juices and tender. They are literally a punch of tomato flavor. Slow roasting creates a caramelization and you end up with amazing little flavor bombs.
Toss these tomatoes into a salad or add them to sandwiches or pizza. They are a great addition to a charcuterie board or as an appetizer on toasted French bread slices.
Ingredients
Let’s Make Slow Roasted Tomatoes.
- Preheat the oven to 300°.
- Slice the tomatoes.
- Place them in a baking dish or on a rimmed cookie sheet.
- Scatter thyme sprigs and basil leaves around the tomatoes.
- Drizzle with olive oil.
- Salt and pepper.
- Roast for 1.5 to 2 hours.
Krazy Kitchen Mom Tips
- Save this recipe so you have it at the end of the summer when there is an abundance of tomatoes in the garden or at the market.
- Store them in an airtight container in the refrigerator for 1-2 weeks.
- They can also be frozen and used in tomato sauce and soups all year round.
More KKM Recipes
- Sweet and Tangy Amish Macaroni Salad
- Shrimp and Chorizo Skewers
- PBJ Wings
- Huevos Rancheros Breakfast Tostadas
Slow Roasted Tomatoes
Ingredients
- 5-6 Roma tomatoes
- 3 tbsp extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4-5 fresh thyme sprigs
- 6-8 fresh basil leaves
Instructions
- Preheat the oven to 300°.
- Slice the tomatoes.
- Place them in a baking dish or on a rimmed cookie sheet.
- Scatter thyme sprigs and basil leaves around the tomatoes.
- Drizzle with olive oil.
- Salt and pepper.
- Roast for 1.5 to 2 hours.
- Cool and discard the herbs.
Notes
- Save this recipe so you have it at the end of the summer when there is an abundance of tomatoes in the garden or at the market.
- Store them in an airtight container in the refrigerator for 1-2 weeks.
- They can also be frozen and used in tomato sauce and soups all year round.
I love tomatoes, and this is a fabulous idea for enjoying them all year long!
I use them for my Sunday Pasta sauce and tomato soup.
Cut side up or down?
Great question! Cut side up the entire roasting time! I’ll update the recipe.