Home - Pantry - Slow Oven Roasted Tomatoes

Slow Oven Roasted Tomatoes

5 from 1 vote

This post may contain affiliate links. Please read my disclosure policy.

Make roasted tomatoes and transform ordinary tomatoes into a flavorful condiment for pasta sauce, pizza, sandwiches and more.

how to make slow-roasted tomatoes

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.

Cherry tomatoes in a baking dish with olive oil for roasting.

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 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 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 roasted tomatoes

The tomatoes can also be frozen for 1 month.

Make sure to package them in an airtight container before freezing.

Olive-oil slow-roasted tomatoes - learn how to make them
Olive-oil slow-roasted tomatoes - learn how to make them

Slow Roasted Tomatoes

Karen Tedesco
Make roasted tomatoes and transform ordinary tomatoes into a flavorful condiment for pasta sauce, pizza, sandwiches and more.
Print Pin
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Vegetables
Cuisine Italian
Servings 2 cups


  • 1 pound (900 g) small tomatoes, such as cherry tomatoes or Campari
  • 1/4 cup (60 ml) 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.

Karen's Notes and Tips

  • 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).
  • Add a small pinch of sugar if your tomatoes taste acidic.


Serving: 1g | Calories: 43kcal | Carbohydrates: 2g | Fat: 3g | Sodium: 68mg | Sugar: 2g
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These tomatoes look so pretty and delicious! I love roasted tomatoes!

  2. Nothing tastes much better than roasted tomatoes. Fun finding your blog from Alanna, and I’m looking forward to meeting you in a few weeks. I just put you in my feed reader so I can keep up on what you’re cooking in the meantime.

  3. Karen, you could also use them in salsa. The original recipe for this one was in Chow Mag a few years ago. I’ve played with it a little. It has an interesting flavor and texture.


    5-10 roasted tomatoes
    5-10 (depending on how spicy) arbol chile peppers, stems and seeds removed
    2 teaspoons ancho powder (1 ancho pepper, stemmed and ground in coffee grinder makes about 2 teaspoons)
    1 cup water
    1 teaspoon salt
    1 rounded teaspoon sugar
    1/4 teaspoon cumin
    3 tablespoons vinegar
    3 tablespoons roasted, salted pumpkin seeds (ground up)
    1/3 cup cilantro, trimmed and chopped
    3/4 cup chopped onion

    1) Place tomatoes, arbol chiles, ancho powder, water, sugar, salt and cumin in a large stainless steel or non-aluminum pot. Bring to a boil. Reduce heat and simmer for 20 minutes.

    2)Add vinegar and ground up pumpkin seeds. Heat for another minute or so.

    3) Puree in a blender — I use an immersion and do it right in the pot.

    3) Remove from heat and stir in onions and cilantro. Let cool completely — chill until ready to use.

  4. Oh, yum. Why, oh why have I never roasted tomatoes? (Don’t answer that!) My mother was Italian, and a great cook, but I never saw her roast any tomatoes, unfortunately. I am definitely going to do it before the summer’s out. Your pasta looks just divine, too. Thanks for the inspiration.

  5. I usually find the Andy Boy brand (my favorite) at Whole Foods, and sometimes at Dierberg’s on Eager Rd.

  6. Fun, as always. Where are you finding rapini these days?