Slow-Roasted Tomatoes
This is a game of patience, not skill. You are simply rearranging the moisture levels in the fruit until only the sugar and acid remain, creating a garnish that transforms anything it touches.
Consistency is your main variable.
Select Roma or plum tomatoes for their lower water content. If you use larger, watery varieties, double the roasting time.
- rimmed baking sheet
- parchment paper
- sharp serrated knife
What goes in.
- 3 lbRoma tomatoes, halved lengthwise
- 2 tbspextra virgin olive oil
- 1 tspkosher salt
- 1/2 tspgranulated sugar
- 4 sprigsfresh thyme
Managing the Oven Microclimate
Leave the oven door slightly ajar for the final hour if you notice excessive steam, which allows moisture to escape and prevents the tomatoes from stewing in their own juice.
The method.
Prep the oven
Preheat your oven to 250°F (120°C). Line a heavy rimmed baking sheet with parchment paper.
Arrange the fruit
Place the tomato halves cut-side up on the sheet. Pack them closely together; they will shrink significantly during roasting.
Season
Drizzle the oil evenly over the tops. Sprinkle with salt and sugar, then tuck the thyme sprigs into the gaps between the fruit.
Roast
Place in the center of the oven. Roast for 3 to 4 hours. Check at the 3-hour mark; they are done when they have reduced to about one-third of their original size and are shriveled but not burnt.
Cool
Let them cool completely on the pan. They will firm up further as they reach room temperature.
Other turns to take.
Garlic-Infused
Tuck thin slivers of raw garlic under the tomato halves before roasting.
Herb-Crusted
Replace thyme with dried oregano or herbes de Provence for a more pungent, Mediterranean finish.
When it doesn't go to plan.
Do not crowd the baking sheet too loosely; having the tomatoes touch helps distribute heat evenly.
Store these in a jar covered completely in olive oil; they will keep in the refrigerator for up to two weeks.
If using thin-skinned heirloom varieties, watch them closely after 2 hours, as they collapse faster than Romas.
The ones that keep coming up.
Can I do this at a higher temperature to go faster?
No. Higher heat will burn the sugars on the outside before the moisture has had a chance to leave the center, resulting in a bitter, burnt exterior.
What do I do with the liquid left on the tray?
Do not discard it. This is highly concentrated tomato nectar. Scrape it into a small container and use it to deglaze a pan for pasta sauce.
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