Preserve your summer tomatoes with Slow Roasted Tomatoes with fresh thyme. They develop a deep, rich flavor that caramelizes and intensifies the flavors.
Nothing smells better or tastes better than the bright rich flavors of slow roasted tomatoes with fresh thyme. I like to roast these at the end of summer while there is still an abundance of vine ripe tomatoes.
It’s certainly hard not to eat them right out of the oven, which you can do, of course. But I like to cool them and scoop them, with the olive oil and thyme pan drippings into a zip-top bag and save them for making soups, stews and homemade pasta sauce all year round.
There’s no real magic in getting that perfect flavor but to slow roast them. And my slow roast, I mean at a low temperature for 2.5 hours. After about an hour, you’ll have to guard the oven closely because everyone will want to eat them right away because of the robust aromas.
Slow Roasted Tomatoes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 servings 1x
Description
Preserve your summer tomatoes with Slow Roasted Tomatoes with fresh thyme. They develop a deep, rich flavor that caramelizes and intensifies the flavors.
Ingredients
- 10–16 Roma tomatoes
- 2 TBS extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 8–10 fresh thyme sprigs (for cooking)
- 6 fresh thyme sprigs (for freezing with cooked tomatoes)
Instructions
- Preheat oven to 295°
- Cut tomatoes in half length-wise.
- Place them on a parchment lined cookie sheet, cut side up.
- Drizzle them with the olive oil and salt and pepper.
- Pull the leaves off 1/2 of the thyme sprigs and sprinkle them over the tomatoes.
- Lay the other thyme sprigs throughout the pan.
- Cook for 2.5 hours.
- Allow the tomatoes to sit on the pan and cool completely after roasting.
- Remove any burnt thyme leaves.
- Scoop the tomatoes and pan drippings into a zip-top bag, add the fresh thyme and freeze.
- Category: Vegetable
- Method: Roasted
- Cuisine: American
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.