Slow-Roasted Tomatoes

Staff Writer
Slow-Roasted Tomatoes
Yasmin Fahr


I love everything there is about tomatoes — I even eat them like apples. Everything, that is, except for sun-dried tomatoes. I don't know whether it's the chewy texture or the intense flavor (which doesn't taste like a tomato to me), but I really don't like them. It's the one ingredient that can steer me away from a dish. 

However, this recipe is as close to a sun-dried tomato as I can get. I only cook them for 2 ½ hours so that they still retain some of their juices but have a more concentrated flavor. If you'd like, you can continue to cook them for 3-4 hours total, so that they shrivel up and more closely resemble a sun-dried tomato (or oven-dried tomato rather). I use these in pastas, with grilled pork, steak, chicken, or quickly cooked fish. To be honest, I also just eat them as they are.

Click here to see more Tasty Tomato Recipes.  

Deliver Ingredients


  • 7-8 plum tomatoes, preferably San Marzano, trimmed and halved lengthwise
  • ¼ teaspoon evaporated cane sugar
  • ½ teaspoon dried mint or 1 sprig of fresh rosemary, roughly chopped
  • Pinch of dried red chile flakes (optional)
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Preheat the oven to its lowest setting, usually around 200 degrees. Line a baking sheet with foil and place the tomatoes on it, cut side up. Distribute all of the remaining ingredients evenly over the tomatoes, just using a tiny drizzle of olive oil. Place in the oven and cook for 2 ½ hours or longer if desired. 

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.