Slow Roasted Tomatoes with Garlic and Herbs

Slow-roasted tomatoes is one of my go-to appetizer recipes. Simply serve them warm with slices of baguette and a bowl of olives and you're all set. They are also delicious tossed into a pasta or a salad, or even as a pizza topping. Make a big batch and keep them on hand -  you never know when you'll need them!

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Slow Roasted Tomatoes with Garlic and Herbs

  • Prep Time: 10 m
  • Cook Time: 6 h
  • Total Time: 6 h 10 m
  • Servings:
    (Roughly 40 tomato halves)


  • 4 pounds Roma tomatoes
  • 4 cloves garlic minced
  • ¼ to ½ cup olive oil
  • coarse or kosher salt
  • freshly ground black pepper
  • 1 tablespoon fresh thyme chopped
  • 2 teaspoon fresh rosemary inely chopped, optional


  1. Pre-heat the oven to 225 ̊F.
  2. Cut the Roma tomatoes in half and spread out on a baking sheet, cut side up.
  3. Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
  4. Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it’s not a disaster.
  5. Serve tossed in a pasta dish, spread on a crostini, or accompanying chicken, meat or fish.
  6. Store in a jar, covered in a little olive oil, in the refrigerator and do your best not to snack on them constantly!
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Comments (9)Post a Reply

  1. 5 stars
    Working on my second batch, these I will freeze and then vacuum seal to enjoy this winter. This slow roasting method gives them a wonderful robust flavor.

  2. These sound so good, but no way could I roast something in Florida for 5-6 hours. Especially this year. Could these be done in an air fryer for a half-hour or so?

  3. Is it possible to freeze oven roasted tomatoes? If so, what procedure would be best to use?

    My thanks in advance.

    1. Yes, you can freeze roasted tomatoes. Let them cool completely and then load the tomatoes into a freezer zip-lock bag on a flat surface. Push out as much of the air from the bag as possible. Freeze the tomatoes by laying them flat in the freezer for up to six months.

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