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