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Slow Roasted Tomatoes are the easy way to enjoy peak summer tomatoes all winter long, just roast and freeze. No canning required - like these Refrigerator Pickles, Quick Pickled Red Onions, Pickled Radishes, Pickled Asparagus, and Easy Pickled Beets)!
Maybe, like me, you've seen something like this at your farmer's market lately: crates of plump and glistening red, perfectly ripe, tomatoes. And let's say that, like me, you don't want to take the time to can them. But to turn and walk away? Just leave them there? It's out of the question. Because soon, the farmer's market will close for the season and tomatoes will be of the too firm, phony red, flavorless, grocery store variety.
If this resonates with you, then I have very good news.
You can slow roast pounds of these beauties - at least 10 pounds at once - pack them in jars, stack them in the freezer, and resurrect the flavor of summer whenever you like, all winter long.
I can't take credit for this idea - I read about it here. And it was David Lebovitz' recipe note that saved me from a day of canning:
The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.
And there's more. When you slow roast tomatoes, their flavor deepens and intensifies. Imagine the flavor of an oil packed, sun-dried tomato in the form of a tender, cooked tomato.
More Ways to Enjoy Summer Peak Tomatoes
- Checca Sauce (Have you ever made a raw pasta sauce? It's incredible!)
- Corn Salad (Sweet corn and red ripe tomatoes come together in this incredibly flavorful salad!)
How to Make Slow Roasted Tomatoes:
Cut the tomatoes in half and arrange on 3 baking sheets. Drizzle with oil, fresh thyme and salt.
Bake in a 225°F oven 4 hours, rotating the pans among the racks every 45 minutes. Remove from oven to cool.
Fill clean, freezer safe glass jars almost to the top with with slow roasted tomatoes and freeze them.
Maybe you'll even share. And this winter your soups, stews, pastas, sauces, toasts, and risottos will whisper of summer.
Slow Roasted Tomatoes
- 10 pounds small plum tomatoes stems removed
- 1 cup olive oil for drizzling
- ½ cup chopped fresh thyme or chopped fresh rosemary
- fine sea salt to taste
- Preheat oven to 225°F
- Arrange 3 oven racks to the top, middle and bottom positions of your oven. Line 3 rimmed baking sheets with parchment paper.
- Rinse tomatoes and cut them in half crosswise (equator, instead of top to bottom) and arrange, cut side up, on prepared baking sheets.
- Drizzle tomatoes with olive oil and sprinkle with fresh herbs. Sprinkle with salt to taste (I recommend a light sprinkle as the flavor will intensify).
- Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets among the racks every 45 minutes or so, to cook the tomatoes evenly.
- Cool tomatoes until they're comfortable to handle. Then fill your clean, lidded jars almost to the top and freeze.