Make slow-roasted tomatoes and transform ordinary tomatoes into a flavorful condiment for pasta, pizza, sandwiches and more.
Slow-roasted tomatoes are sweet, silky little nuggets that add something special to just about anything you put them in or on. Keep a container on hand at all times, and your simplest meals will pop with flavor.
As the tomatoes take a warm, slow bath in olive oil, their natural sugars become concentrated. It’s the best way to turn out-of-season or simply “meh” tomatoes into tasty jewels.
Another bonus from making these tomatoes is that your kitchen will smell like an Italian grandma’s does on a Sunday afternoon — to me, that aroma means nourishment and comfort.
How to use slow-roasted tomatoes:
- Make a chunky pizza sauce/salsa: Roughly chop the tomatoes and mix with a dash of vinegar or fresh citrus juice, crushed garlic and some fresh chopped basil or cilantro.
- Puree the tomatoes in a blender to make an easy roasted tomato sauce.
- Layer the tomatoes on good bread with some fresh mozzarella, mayo and crisp bacon, then toast on a griddle.
- Add slow-roasted tomatoes to this roasted vegetable picnic sandwich.
- Toss them whole in salads or in pasta dishes, like this bucatini with Sicilian pesto.
How long do slow-roasted tomatoes last in the refrigerator?
If you don’t use them up within a day, keep the tomatoes in a covered container in the fridge for up to 1 week.
Drizzle olive oil over the surface of the tomatoes before covering to help keep them fresher.
Freezing slow-roasted tomatoes
The tomatoes can also be frozen for 1 month.
Make sure to package them in an airtight container before freezing.
- 1 pound small tomatoes, such as cherry tomatoes or Campari
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- Heat the oven to 275 degrees.
- Slice the tomatoes in half on the horizontal. Put them in a baking dish and pour over the olive oil. Add the salt and pepper and toss together gently.
- Roast 2 - 3 hours, until the tomatoes become shriveled, lightly caramelized and their juices have collected in the dish.
- Use right away, or cover and refrigerate up to a week.
- This recipe is easily multiplied if you have a bigger batch of tomatoes to preserve. Be sure to use a baking dish or baking sheet large enough to fit them in one layer (or use multiple).
Amount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 68mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g