Slow Roasted Tomatoes Recipe
These are super simple to make. I always make double what I need just to keep them on hand. Slow roasted tomatoes are great when added to eggs, salads, pizzas…. anything you would potentially add tomatoes to.
What kind of Tomato do I use?
I prefer small sweet tomatoes like these grape tomatoes. Occasionally I will have a larger tomato that will not be used in time. If that’s the case for you as well, cut them into thin wedges and then roast them the same way. Just keep an eye on them as they have more surface area and will potentially dry out faster.
The Slow Roast
I set my oven to 325º and let it preheat. While it is heating I slice teardrop or grape tomatoes in half and toss them with a generous amount of olive oil and sea salt.
Spread them out on a baking tray so the cut side is facing up. This allows the moisture to evaporate more efficiently yielding a sweeter roasted tomato.
Roast the halved tomatoes at 325º for 30 minutes. If they need a little more time, which is possible, turn the oven down to 300º and let them finish for another 20 minutes.
The texture should be soft with a light chew and an intense tomato sweetness with no acidity.
Storing the Roasted Tomatoes
Let them cool at room temperature then transfer to a shallow deli cup and cover with olive oil and store in the refrigerator. By themselves, the tomatoes will be good in the refrigerator for a week. The addition of the olive oil essentially preserves the tomatoes for up to a month. They must be completely submerged in oil. After you are done with the slow roasted tomatoes use the olive oil to make a salad dressing or as a finishing oil for seafood and chicken. The roasted tomatoes work beautifully with this recipe for Ling Cod with Zucchini Risotto.