When summer’s bounty of tomatoes hits its peak, there’s no better way to preserve their essence than by slow roasting. This method intensifies their flavour and it’s a super simple way to enjoy the richness of ripe tomatoes long after the season has passed.
Slow roasting tomatoes at a low temperature allows their natural sugars to caramelize, concentrating their flavours and creating a sweet, tangy taste. This technique also enhances their texture, making them tender yet slightly chewy—perfect for adding depth to dishes or enjoying on their own. Here's how to slow roast tomatoes....
Instructions:-
Preheat Your Oven: Set your oven to 250°F (120°C). A low temperature is key to slow roasting, allowing the tomatoes to dry out gradually while developing rich flavors.
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Prepare the Tomatoes: Wash and dry cherry tomatoes thoroughly. If you’re using larger tomatoes, cut them into halves or quarters to ensure even cooking. For cherry tomatoes, you can leave them whole.
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Season and Arrange: Place the tomatoes in a large bowl. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried herbs of choice (optional). Toss gently to coat the tomatoes evenly. Arrange them on a parchment paper lined baking sheet
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Roast: Place the baking sheet in the preheated oven. Roast for 2 to 3 hours, or until the tomatoes are shrivelled but still slightly plump. The exact time may vary depending on the size and type of tomatoes. If you’d like to use fresh garlic, add it to the tomatoes for the last 30 minutes of roasting.
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Cool and Store: Allow the tomatoes to cool completely on the baking sheet. Store in an airtight container in the refrigerator for up to a week, or throw them in the freezer for the winter. You can also pack them in a jar with olive oil and refrigerate them to use as pizza or salad garnishes.
Slow-roasted tomatoes are a fantastic way to savour the essence of summer tomatoes year-round. Give this method a try and bring a bit of sunshine to your meals, no matter the season. ♡