Slow-Roasted Tomatoes

Tomatoes oven preview hd1280
Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!
  • Serves: 36 to 48
  • Active Time: 10 mins
  • Total Time: 4 hrs - 5 hrs
  • Views: 42,848
  • Success: 97%

Step 1: Preparing and Roasting the Tomatoes

• 2 garlic cloves
• 6 tbsp extra-virgin olive oil
• 1/2 tsp quality sea salt
• 2 tsp herbes de provençe
• 1/2 tsp freshly ground black pepper
• 18 medium Roma or 24 Campari tomatoes


Preheat the oven to 250° degrees Fahrenheit.

In a small bowl, whisk together the crushed garlic, olive oil, grey salt, Herbes de Provence and pepper.

Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.

Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink to the bottom of the bowl.

Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. Cool the tomatoes before transferring them to a platter. They can be served right away or will keep in the refrigerator for a few weeks.

Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or a grilled steak.

Chef's Notes

These can be served as a side vegetable with grilled or roasted meats and fish. They are even nice cut up and added to a salad, to a sandwich or on crackers with a dollop of goat cheese on top.

When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.