Tomatoes Take Two

A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.

Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.

Slow-Roasted Tomatoes


  • Fresh tomatoes, small to medium Romas are best
  • Olive oil
  • Fresh or dried herbs (i.e. thyme, oregano, rosemary, basil, etc.)
  • Salt & pepper


  1. Heat oven to 325 degrees.
  2. Cut tomatoes in half and place on a baking sheet lined with aluminum foil.
  3. Drizzle with olive oil. The amount is up to you; more if you like the flavor, less if you are watching your weight. I use an olive oil sprayer.
  4. Sprinkle with your favorite herb(s). Once again, the amount is up to you. I like thyme, and lots of it.
  5. Season to taste with salt and pepper.
  6. Roast in the oven for 90 minutes, until the tomatoes have collapsed and have released some of their juice.

Roasted tomatoes will keep in your refrigerator for about a week, if they’re not devoured sooner. In addition to making a tasty — not to mention healthy — snack, sliced they can boost the flavor of salads, pasta and other vegetable side dishes — but those are recipes for another day. Enjoy!


  1. Rhonda Howard

    I love to make migas with the fresh produce! This includes cutting my torillas into one inch strips and cooking in a small amount of oil in a pan until they are golden and crispy. Set aside in dish with a papertowel to absorb any extra oil.
    stir fry a bell pepper cut also into strips and a quartered onion until tender crisp. Add to your resting chips. Scramble 5-6 eggs then throw all together in a dish. S&P to taste. Slice or quarter some of those beautiful heirloom tomatoes and toss gently. Decorate with cilantro then serve with some homemade pico. Yum!

  2. I’m definitely going to try this with part of my box of tomatoes this weekend! Thank you for posting it.

  3. I was curious about roasting the tomatoes, how long would they be good frozen? I use a vacuum sealer for most of my homemade items, would they last longer that way?

    Thank you,

  4. I do a similar thing with my tomatoes and love the results. I roast the tomatoes at a higher temp, 425 degrees for 1 hour. I put the tomatoes in the cold oven and turn on the heat (which takes about 15 minutes to reach temperature in my oven). After an hour in the oven, I turn the oven off and leave the tomatoes in the oven for another 3-5 hours. I end up with nice roasted tomatoes that look more like sun-roasted tomatoes. I found I had better roasting/drying results when I did not add olive oil for the roasting time but added later.

    I tried the higher temp on a box of BB tomatoes and it seemed that it improved the flavor even more than when I slow roasted the tomatoes previously. I don’t know that it might have been the general quality of the tomatoes in that particular box or the higher roasting temp.

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