Slow Roasted Tomatoes

We’re in the middle of tomato season here in Europe; they’re red, ripe and ready to be processed.  I’m always on the lookout for new tomato recipes and this weekend I tried a recipe that was so delicious and easy I just had to share it with you guys!
I guess that when you live in Milan or anywhere else Mediterranean, you can just put a plate of tomatoes in the full sun and truly ‘sun-dry’ your own tomatoes, but since here in Northern Europe it seems that we’re actually skipping summer altogether this year (it has been raining all week!), I used a conventional oven on a low temperature.  It’s super easy and so yummy that I’m going to make a second batch tomorrow…

Here’s the recipe:

  • About 20 (or more!) small tomatoes, red, ripe and of good quality
  • Fleur de Sel or sea salt
  • Freshly ground pepper
  • Sugar
  • Olive oil
  • Fresh thyme (leaves)

Preheat oven to 100°C (225°F).  Cut tomatoes in halves lengthwise and put on a parchment-lined baking tray (skin side down).  Sprinkle with a little (!) salt, pepper and sugar.  I’m serious, only use a tiny bit as the finished tomatoes will have a very strong taste already.  Drizzle with olive oil and sprinkle the thyme on.
Bake the tomatoes in the oven for about 3 hours (depending on the size of your tomatoes you might need longer).
Good with everything: meat, fish, cheese, in a salad or on a sandwich.  Or just as is.
They keep in the fridge for about a week in an airtight container (or longer if you cover them with olive oil).
Bon Appetite!

xxx Esther

For a printable version of this recipe, click here.


Comments (9)

August 5, 2009

These look so delicious, I just set out to make some and then realized they need 3 hours to roast…. no wonder they taste so yummy! I can’t wait to eat them.

August 5, 2009

oooh, those sound scrumptious. I’ll have to make those.

August 5, 2009

Yum, sounds good! Also tons of rain in germany this summer, so will also have to use the good old oven! 🙂

August 6, 2009

Was just trying to come up with something delicious to make for friends this weekend. perfect idea!!!! thank you!

August 6, 2009

If any of you out there grow your own tomatoes and like mine last year the majority stay green thanks to the weather – I have a great green tomatoe chutney recipe ( My fussy husband prefers it over Branston Pickle!
Look forward to trying your recipe, should I be lucky enough to end up with a red tomato surplus afterall!

August 6, 2009

I made a similar recipe last night, but it was in a saute pan– you quarter tomatoes, put sautee them in olive oil, a dash of balsamic and salt & pepper, for about 7 minutes. Not the same as the yummy roasted version, but super quick and yummy!

August 7, 2009

I love the sound of these. I think they might need to start roasting tonight!

August 7, 2009

I have to say proer sundried tomatoes are hard to find in Italy too!
Most of them dry in the open air but with the aid of so much salt…. then you ften loose their true flavour.
I love oven roasted tomatoes, I once tried a recipe from Nigel Slater that was in the Food MOnthly magazine of the Observer. very similar… and delicious!
Even the palest of tomatoes becomes interesting once it’s roasted!

June 27, 2017

Quite an expensive dish (and not environmentally friendly) if you consider that you need to use the oven during 3 (!) hours for baking 20 tomatoes!

Leave a Comment