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–+ servings
Slow-roasted tomatoes in a bowl.
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4 from 1 vote

Slow-Roasted Cherry Tomatoes

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.
Prep Time5 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 35 minutes
Course: Spreads & Sauces
Cuisine: Italian
Servings: 4
Author: Paige Adams

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 to 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

Instructions

  • 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. 

Notes

Recipe makes 1-1/2 to 2 cups.
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.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1890IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg