Worth the wait, these easy slow-roasted tomatoes are the perfect way to savor season. Use them in salads, on pizzas, stirred into pastas and more.
- 2 tablespoons olive oil
- 1–1/2 – 2 pounds assorted tomatoes, cherry & grape tomatoes halved, larger tomatoes sliced 1/4-inch-thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat the oven to 220 degrees F.
- Place the tomatoes in in a single layer on a sheet pan, cut side up if halved. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 2 to 2-1/2 hours until they are wrinkled and just a little bit juicy in the center.
Let the tomatoes cool to room temperature before you store them.
Roasted tomatoes can be stored in the refrigerator in an airtight container for 2 weeks.
To freeze the tomatoes, place them on a wax paper-lined sheet pan or plate in the freezer. Once they are frozen, transfer them to an airtight bag or container up to 2 months.
Keywords: slow roasted tomatoes
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