Toasted Garlic
Fernanda Pasta

Slow-Roasted Tomatoes


Slow-Roasted Tomatoes

3 lbs Roma tomatoes
8-10 garlic cloves, unpeeled
olive oil for drizzling

Heat oven to 300°. Cut tomatoes in half lengthwise and arrange on heavy rimmed baking sheet. Scatter garlic and drizzle with olive oil. Sprinkle liberally with salt and pepper. Roast for two to two and half hours until tomatoes are browned around the edges but still chewy.

Patrick once watched me eat an entire sheet of these, one after the other.


i do another variation on roasted tomatoes. my kids love roasted cherry tomatoes, so i cut them in half, drizzle with olive oil, sprinkle some salt and pepper and bake on a sheet for 1 hr at 300 deg F.
i love roasted tomatoes and make them year around, specially when the tomato season is over...
the pic looks scrumptious!

Mmmm...everything is better roasted. Except ice cream. And probably cotton candy.

You forgot to warn that after about a half hour, your kitchen smells INCREDIBLE.
I'm about ready to gnaw off my own arm, and the tomatoes still have an hour to go!

I do a slightly different, high temp version of this, variation of one from Ina Garten - halve the tomatoes, line cookie sheet w/foil, brush foil very lightly w/olive oil, score tomatoes slightly, drizzle w/olive oil and balsamic vineger, sprinkle with minced garlic, thyme, sea salt and sugar, and roast @450 for 1/2 hour to 40 minutes. Foil is key to a quick clean up! Makes the most plastic looking plum tomatoes taste delicious - serve w/her individual meatloaf. Link -

Mmmmmmmmmmmmmmmmmmmmm. I have been known to eat an entire batch in one go. Yum.

If you find that reusable baking parchment, I find that's the best as all the juices etc slip off it so easily (I found it stuck and burnt to foil and thus half the goodies are lost).

in the oven right now! thanks so much for this idea i really did not know what i was going to do w/ all these romas! off to try the toasty garlic!

I'm loving your cooking blog. Do you think this will work for bigger tomatoes as well? How do you store them? What else do you do with them? I got a bag full of tomatoes from my sister the other day and made brea pasta with them, then marinara. Saw a recipe today for tomato pie that I may try, but I'm running out of ideas here and would hate for them to go bad. Sadly, my own tomato plants have not yet, nor do they look to yield more than a few to snack on every now and again. Deb

Hi Deb,

My tomato plants are depressingly stingy this year too.

As for this recipe, yes, bigger tomatoes will work but they will definitely need more time in the oven. You want them to release almost all of their moisture and just leave a bit of chewiness in the middle. Say, three hours? I'd just keep checking on them.

Store them in olive oil in a jar in the refrigerator (and then be sure to use the oil for something.) I put them in gazpacho, puree them with garlic and oregano for pizza sauce, use them in spinach salad (slivered.) They'd be great with eggs (I am thinking as I type this.)

Any other ideas?

Yes you can use beefsteak tomatoes.
Best to use the slow method. A 250 oven. A HD cookie sheet is required and should be lined first with foil and then with parchment. (clean up is a snap) Cut the toms in half at the equator, turn cut side up, on cookie sheet and then a little drizzle of EVolive oil over the toms and a bit on the sheet and then a sprinkle of kosher salt, fresh thyme and minced garlic (preferably fresh garlic) Bung it in the oven and come back in about an hour to see how it's all going. About an hour after that, it should be good. Look for a tomato that has virtually collapsed on itself and has some nice brown bits. Oh ya. The aroma from these toms roasting will drive you crazy with anticipation. They’re worth the wait.
The only problem I have with this recipe is that it’s so tasty, it takes a great deal of effort and strength to freeze said batch, as you’ll want to start eating them the moment you can.
The sauce keeps well in the fridge for several days and freezes very well. Make sure you use everything, as in the tomato oil and such. It’s all very tasty. You can use the oil in a vinaigrette for salads or keep it with the tomatoes for a great sauce. I’m going out to the farmer on Sunday to buy some Roma tomatoes to roast. Think I’ll get some beefsteak too.
Boeuf man.

If you roast the tomatoes for less time (so that they get a little bit browned but not too dry, they you can blend them with the roasted garlic (you'll need a whole garlic head) and a bunch of basil, you end up with a fantastic soup! A slight variation is to use a red onion instead of the garlic, mmmmhhh!

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