Slow-Roasted Tomatoes

Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
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  • Level: Easy
  • Total: 5 hr 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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2 pounds ripe plum tomatoes, cored and halved lengthwise

Kosher salt and freshly ground black pepper

Small handful fresh thyme sprigs, plus extra for storing

Extra-virgin olive oil, for storing


  1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
  2. Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
  3. Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.