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slow-roasted tomatoes in serving dishes
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5 from 2 votes

Slow-Roasted Cherry Tomatoes

This recipe for slow-roasted cherry tomatoes is a delicious, mostly hands-off way to use fresh summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Condiment, Side Dish
Cuisine: American, French
Servings: 4 people
Calories: 53kcal
Author: Sarah Trenalone

Ingredients

  • 1 pint cherry or grape tomatoes, halved
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil, plus more for storing (extra oil optional)
  • 2 sprigs rosemary, thyme, or basil, removed from stems and roughly chopped I like to mix + use all 3 herbs

Instructions

  • Preheat oven to 225°F.
  • Arrange tomatoes in a single layer on a baking sheet or in a large cast-iron pan. Drizzle olive oil over the tomatoes, and sprinkle with the salt.
    Drizzle halved tomatoes with oil, sprinkle with salt, + arrange on a baking dish
  • Roast about 3 hours, until tomatoes appear dried, but are still juicy when pressed.
  • Stir in the fresh herbs.
  • Use immediately:
    Serve tomatoes as a side dish, serve on polenta, use them as pizza toppings, add them to a sandwich, or stir them into pasta.
    Make Ahead + Refrigerate:
    Gently press tomatoes and herbs into a glass jar, and cover with oil. Use within 1 week. Make sure to use the oil in the jar-- it will become infused with tomato flavoring!
    Make Ahead + Freeze:
    Gently press tomatoes and herbs into a glass jar or freezer bag, and cover with oil. Freeze, and use within 10 months. Note: frozen tomatoes will not retain their shape as well as fresh or refrigerated, but are still delicious when used as a condiment, as pizza topping, or in pasta.

Nutrition

Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 593IU | Vitamin C: 27mg | Calcium: 13mg | Iron: 1mg