Roasted Tomatoes (Cherry or Slicing, Slow-Roasted)

What Makes This Recipe Work

Low, steady heat drives off water slowly, so the tomatoes collapse into jammy, sweet nuggets instead of scorching. Roasting cut side up lets the natural sugars caramelize while the garlic and herbs perfume the oil.

Ingredients for Roasted Tomatoes (Cherry or Slicing, Slow

• 3 lb (1.4 kg) cherry tomatoes, or 2 1/2 lb slicing tomatoes cut into 1/2-inch slices
• 1/3 cup (80 ml) olive oil
• 4 cloves garlic, thinly sliced
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves, or 1 tsp dried oregano
• 1 tbsp balsamic vinegar (optional)
• 1 tsp sugar (optional, for very acidic tomatoes)
• 1/4 tsp red pepper flakes (optional)

How to Make Roasted Tomatoes (Cherry or Slicing, Slow

1. Preheat the oven to 300 F (150 C). Halve the cherry tomatoes or cut larger tomatoes into 1/2-inch slices.
2. In a large bowl, toss the tomatoes with the olive oil, garlic, salt, pepper, thyme, and red pepper flakes if using.
3. Arrange the tomatoes cut side up in a single layer on a parchment-lined sheet pan, spooning any garlic left in the bowl over the tops.
4. Roast 2 to 2 1/2 hours for cherry tomatoes and thicker slices, until the edges are shriveled and the centers are jammy and lightly caramelized.
5. If using, drizzle the balsamic and sprinkle the sugar over the tomatoes during the last 15 minutes of roasting.
6. Cool slightly on the pan, then serve warm or transfer to jars with the roasting oil.
7. To use later, pack the tomatoes and oil into containers and refrigerate or freeze.

Tips for the Best Roasted Tomatoes (Cherry or Slicing, Slow

• Do not crowd the pan, or the tomatoes steam instead of roast. Use two pans if needed.
• Line the pan with parchment for easy cleanup and to catch the caramelized juices.
• Save the flavored roasting oil; it is excellent tossed with pasta or drizzled over bread.

Variations and Substitutions

• For burst cherry tomato pasta, roast the tomatoes with garlic, then toss hot with pasta and a splash of pasta water.
• Spoon the roasted tomatoes over toasted bread with ricotta for an easy bruschetta.
• Blend the roasted tomatoes into a roasted tomato soup with a little broth and cream.
• Pack the tomatoes in olive oil with extra garlic to make a simple preserved tomato condiment.

How to Store and Reheat

• Refrigerate the tomatoes in their oil in a covered container up to 1 week, and bring to room temperature before serving.
• To freeze, pack into freezer bags with the oil, press flat, and freeze up to 6 months.

Roasted Tomatoes (Cherry or Slicing, Slow FAQ