Slow Roasted Tomatoes

When Ryan and I left for Italy, we pretty much kissed our tomato plant goodbye. It had been struggling a bit in the recent weeks and we just knew that it would not survive while we were gone. That is what we thought anyway. Imagine my surprise when, after we got home, Ryan went outside to check his plants and came back in with a handful of perfectly plump, red tomatoes. I was super excited and knew just what to do.

I knew that the best way to enjoy these tomatoes would be to season them with a little salt, pepper, garlic and olive oil and then roast them. Doing this leaves me with juicy little bits of tomato heaven that are great by themselves or as an addition to salads or sauteed zucchini.

As far as this recipe goes, it is bare bones. I didn’t include exact measurements because I didn’t think they were particularly needed. Simply gather as many tomatoes as you would like, lightly season them and the oven will do the rest of the work.

Slow Roasted Tomatoes Recipe

Serves 2 Prep Time: Cook Time:


  • cherry or campari tomatoes, halved
  • kosher salt
  • fresh cracked pepper
  • 1-3 garlic cloves, minced (optional)
  • olive oil



Preheat oven to 250 degrees.


Line a baking sheet with parchment paper and place halved tomatoes on sheet. Sprinkle with salt, pepper and minced garlic cloves, if using. Drizzle lightly with olive oil.


Bake for 2 hours.


Allow to cool slightly. Drizzle with a little more olive oil, serve.

Leave a Comment

  • Reply
    Kathy - Cooking On the Side
    September 23, 2009 at 10:51 am

    So simple yet so delicious. I will definitely miss all those wonderful summer tomatoes – good thing we have lots of great fall foods to look forward to!

  • Reply
    September 23, 2009 at 10:34 am

    they surprised you! a gorgeous recipe, what better way to enjoy homegrown fresh tomatoes.

  • Reply
    September 22, 2009 at 1:15 pm

    I made the same thing, but based off another recipe that called for preheating/roasting at 325 degrees. I like how the edges become dark and crispy. The garlic adds an entirely new dimension to it! Also like to sprinkle some sugar later on, if the tomatoes are too acidic. I also added some red pepper flakes and cayenne pepper for a kick. It’s absolutely fantastic in pasta drizzled with olive oil. Totally packs a flavorful punch. T

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