What's better than Delicious Slow Roasted Roma Tomatoes? Roasting tomatoes in the oven make a great addition to any pasta, pizza, or side dish! Roma tomatoes, olive oil, thyme, salt, and pepper are all you need.
One of my first jobs was as a cook at a restaurant in wine country. We always had slow-roasted tomatoes on the menu and used them in many different ways. We would put them on pizza, pasta, and salads.
You can use large or small fresh tomatoes. I like using Roma or Plum tomato halves. Cherry tomatoes or roasted tomatoes on the vine are great variations!
The intensely concentrated flavor makes slow-roasted oven-dried tomatoes so good! The temperature of the oven should be set to 250° and cook for 2-3 hours long.
These simple roasted tomatoes make a great breakfast side dish or addition to any pasta like my Zucchini Pasta with Fennel Sausage.
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Why this recipe works
- You can roast tomatoes whole, halved, or sliced. I halve my Roma tomatoes and scoop out the flesh with a portion scoop.
- Oven-roasted tomatoes are easy to make with only 5 ingredients. Fresh thyme and tomatoes are meant to be together.
- Stop tomatoes from going bad by baking them in the oven. What a great way to cut down on food waste!
Ingredients
Roma tomatoes - You can use any variety of tomatoes for this recipe.
Extra Virgin Olive Oil- It is important to use extra virgin because you want a strong flavor. Also, it contains heart-healthy fats.
Thyme - Is a floral herb that is used commonly in Italian food. Thyme, and extra virgin olive oil, are a classic combination.
Salt, and pepper - To make all the flavors pop!
How to make roasted Roma tomatoes
- Pre-heat oven to 250 degrees.
- Cut Roma tomatoes in half lengthwise. With a spoon, scoop out the tomato flesh, and discard.
- In a large bowl, toss tomatoes, olive oil, thyme, salt, and pepper.
- Place tomatoes on a parchment-lined sheet pan facing cut side up. Bake for 3 hours and enjoy!
Swaps and Substitutions
- Italian herbs like thyme, rosemary, and oregano make great swaps.
- Slow roast tomatoes in an Air Fryer.
- Oven-roasted tomatoes with garlic are AMAZING!
Equipment
How to store oven-roasted tomatoes
- Refrigerate - Store in an airtight container for 1 week.
- Freezer - Place baked tomatoes on a sheet pan or large plate and freeze. Transfer to an airtight container and keep it in the freezer for 4-6 months.
Chef Tips
- Roast tomatoes in the oven at a low oven temperature so the tomatoes will dry out and get nice and sweet.
- Season tomatoes evenly. I like to season the inside of the tomatoes with a bit more fresh thyme before I put them in the oven.
- Tomatoes are done when the edges of the Roma tomato shrink in size. The edges will start to curl.
- Use a good quality extra virgin olive oil. Remember, tomatoes love olive oil and thyme. So spoil them!
- Make sure to use fresh cracked black pepper. Pre-ground black pepper is old, and who knows when it was ground. This recipe is all about freshness.
Frequently asked questions
Yes! Cooking tomatoes offer high antioxidant properties. Low in calories and fat and are packed with protein and fiber.
For slow-roasted tomatoes, roast them in a 250-degree oven for 2-3 hours to bring out the natural sweetness of the tomatoes.
Roma, cherry, and grape tomatoes are the best. Larger tomatoes like Roma's need to have their flesh removed. I like using a spoon or portion scoop to do this.
Roasted tomatoes are so versatile! Chop and put them in pasta or on your favorite pizza.
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📖 Recipe
Delicious Slow Roasted Roma Tomatoes
Equipment
Ingredients
- 2 pounds Roma tomatoes
- 2 tablespoons fresh thyme chopped
- 1 teaspoon black pepper cracked
- 2 teaspoon sea salt
- ¼ cup extra virgin olive oil
Instructions
- Slice Roma tomatoes in half lengthwise. Scrape out the tomato flesh with a portion scoop.
- Place tomatoes in a large bowl and season with olive oil, thyme, pepper, and salt.
- Place tomatoes cut side up on a parchment-lined sheet pan.
- Cook for 3 hours at 250 degrees.
Notes
Chef Tips
- Roast tomatoes in the oven at a low oven temperature so the tomatoes will dry out and get nice and sweet.
- Season tomatoes evenly. I like to season the inside of the tomatoes with a little bit more fresh thyme before I put them in the oven.
- You will know the tomatoes are done when the edges of the Roma tomato shrink in size. The edges will start to curl.
- Use a good quality extra virgin olive oil. Remember, tomatoes love olive oil and thyme. So spoil them!
- Make sure to use fresh cracked black pepper. Pre-ground black pepper is old, and who knows when it was ground. This recipe is all about freshness.
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