Sloooow Roasted Tomatoes
Unlock the deep, sweet, and tangy flavors of tomatoes with this irresistible recipe for Sloooow Roasted Tomatoes, a must-try for any home cook craving a burst of summer in every bite. Featuring ripe Roma or cherry tomatoes bathed in a rich drizzle of olive oil, aromatic garlic slices, and fresh thyme sprigs, these tomatoes are roasted low and slow in the oven at 250°F (120°C) for up to three hours to achieve an irresistibly caramelized, slightly shriveled perfection. As they roast, their natural juices concentrate, creating a luscious, flavor-packed ingredient that's perfect for pasta, salads, or as a simple yet stunning side dish. Finished with a sprinkle of kosher salt, black pepper, and an optional hint of balsamic vinegar for added depth, these slow-roasted gems are as versatile as they are easy to make. With only 10 minutes of prep, this recipe is your go-to for meal prepping or elevating everyday dishes with effortless gourmet flair.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes (e.g., Roma or cherry)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, thinly sliced
- 4 sprigs fresh thyme sprigs
- 1 teaspoon kosher salt
- 0.5 teaspoons freshly ground black pepper
- 1 teaspoon optional balsamic vinegar
Instructions
Preheat your oven to 250°F (120°C).
Wash and dry the tomatoes. For Roma tomatoes, halve them lengthwise. For cherry tomatoes, leave them whole or cut them in half depending on preference.
Arrange the tomatoes cut-side up (if halved) on a large baking sheet lined with parchment paper.
Drizzle the olive oil evenly over the tomatoes. Sprinkle the sliced garlic over the top, ensuring it's evenly distributed.
Place the thyme sprigs among the tomatoes for added flavor.
Sprinkle the tomatoes with kosher salt and black pepper, adjusting to taste.
If using, drizzle a very small amount of balsamic vinegar for extra richness.
Place the baking sheet in the oven and roast the tomatoes slowly for 2.5 to 3 hours, checking every hour. The tomatoes should be soft, slightly shriveled, and concentrated in flavor, but not completely dried out.
Once done, remove the baking sheet from the oven and let the tomatoes cool slightly.
Serve the slow-roasted tomatoes warm, at room temperature, or store in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 24.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
