Slow-Roasted Tomatoes

Photo: Con Poulos
Prep Time:
5 mins
Total Time:
1 hrs 35 mins

Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.


  • 3 plum tomatoes, halved lengthwise

  • 1 tablespoon olive oil

  • 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried

  • Coarse salt and ground pepper


  1. Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.

  2. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

Cook's Notes

Quick Ideas for Slow-Roasted Tomatoes: Toss with white beans and fresh rosemary, and sprinkle with salt and pepper for a side; use in place of raw tomatoes in homemade salsa for deep flavor; mix with capers and serve on top of roasted fish, such as cod or halibut; add to a sandwich with turkey breast and black olive tapenade.

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