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 (5)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.

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