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    home » Recipes » Side Dish

    Delicious Slow Roasted Roma Tomatoes (oven-roasted tomatoes)

    Published: Apr 23, 2022 •Modified: Apr 23, 2022 by mikecleavenger • This post may contain affiliate links, which can earn us a commission • Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Roasted tomatoes in a white with with a sprig of thyme. this recipe

    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.

    Jump to:
    • Why this recipe works
    • Ingredients
    • How to make roasted Roma tomatoes
    • Swaps and Substitutions
    • Equipment
    • How to store oven-roasted tomatoes
    • Chef Tips
    • Frequently asked questions
    • 📖 Recipe

    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

    Ingredient list of roasted tomatoes.

    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

    tomatoes on baking tray
    slow-roasted tomatoes on sheet tray
    1. Pre-heat oven to 250 degrees.
    2. Cut Roma tomatoes in half lengthwise. With a spoon, scoop out the tomato flesh, and discard.
    3. In a large bowl, toss tomatoes, olive oil, thyme, salt, and pepper.
    4. 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!
    tower of tomatoes

    Equipment

    • Sheet Pan
    • Portion Scoop
    • Chef Knife

    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.
    slow roasted tomatoes in a bowl

    Frequently asked questions

    Are oven-roasted tomatoes healthy?

    Yes! Cooking tomatoes offer high antioxidant properties. Low in calories and fat and are packed with protein and fiber.

    How long should you roast tomatoes in the oven?

    For slow-roasted tomatoes, roast them in a 250-degree oven for 2-3 hours to bring out the natural sweetness of the tomatoes.

    What are the best tomatoes for roasting?

    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.

    What to do with oven-roasted tomatoes?

    Roasted tomatoes are so versatile! Chop and put them in pasta or on your favorite pizza.

    • Perfect air fryer poached eggs (quick and easy)
    • Whole30 Hearty Marinara Sauce (sugar-free)
    • Sous Vide Angus Ribeye Steak (Boneless Ribeye)
    • Toasted Coconut Cauliflower rice (Keto)

    Did you make this recipe? Please click the stars below to comment and rate this recipe. Make sure to follow me on Instagram, Facebook, and Pinterest, too!

    📖 Recipe

    slow-roasted tomatoes on sheet tray

    Delicious Slow Roasted Roma Tomatoes

    mikecleavenger
    With only 5 ingredients, these slow-roasted tomatoes are flavor bombs!  You can use these tomatoes in so many different ways.  Throw them in your favorite pasta, appetizer, or salad. YUM!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs
    Total Time 3 hrs 10 mins
    Course Vegetables
    Cuisine Italian
    Servings 4
    Calories 165 kcal

    Equipment

    • Portion Scoop
    • chef knife
    • Sheet Pan

    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.

    Nutrition

    Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1175mg | Potassium: 566mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2058IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 1mg
    Keyword italian tomatoes, oven roasted tomatoes, roma tomatoes, slow-roasted tomatoes
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.
    « Sous Vide Angus Ribeye Steak (Boneless Ribeye)
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    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

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