Slow Roasted Tomatoes Recipe

Late summer’s farmstand bounty can last all winter long.
H6 Tomatoes Edit

Photograph by Susan Spungen


  • 3 large garlic cloves, peeled and grated on a Microplane
  • 3 T olive oil
  • 14 to 16 plum tomatoes, halved lengthwise
  • 1 tsp. kosher salt
  • Freshly ground pepper
  • 1 T fresh thyme leaves
  • 1 T Aleppo-style pepper (optional)


  1. Heat oven to 300°F and line a sheet pan with parchment paper. Combine the garlic with the oil and set aside.
  2. Arrange the tomatoes close together, cut side up. Season evenly with the salt (use more if needed) and pepper to taste. Brush them with the oil, taking care to distribute the garlic evenly, and sprinkle the thyme leaves on top.
  3. Place on the center rack of the oven and bake until the tomatoes are shriveled but still a bit juicy, and juices on the parchment start to darken. (This can take anywhere from 11⁄2 to 21⁄2 hours, depending on the size of the tomato halves.) To make a spicy version, sprinkle the Aleppo-style pepper on the tomatoes after the first hour of cooking.
  4. Let the tomatoes cool on the sheet pan. The juices will thicken and the tomatoes will be easier to handle when they’re cool.
  5. Once cooled, layer tomatoes with wax or parchment paper in a lidded container. Place in the refrigerator until cold, then freeze for later use.

So Delicious, So Many Uses

  • For a quick pasta sauce, sauté chopped roasted tomatoes. Top with a dollop of ricotta and a handful of chopped basil.
  • Add pitted black olives (oil-cured or Kalamata) to chopped roasted tomatoes and spoon over grilled fish.
  • Toss chopped roasted tomatoes with cubed grilled or toasted sourdough and cucumbers for a twist on panzanella.
  • Top sourdough toast with roasted tomatoes, burrata, and basil.
  • Top pizza with roasted tomatoes.
  • Add roasted tomatoes to a frittata or quiche.

The print version of this article appears with the headline: Ripe for the Picking.