Slow Roasted Tomatoes
You want the heat low enough to dry, not bake. The goal is to strip away the water content so that what remains is vibrant, dense, and intensely seasoned.
Use the right fruit
Choose plum or Roma tomatoes; they have less water and more flesh than round slicing tomatoes. If you use larger tomatoes, they will take longer and yield less.
- rimmed baking sheet
- parchment paper
- sharp serrated knife
What goes in.
- 3 lbRoma tomatoes, halved lengthwise
- 3 tbspextra virgin olive oil
- 1 tspsea salt
- 1 tspdried oregano or thyme
- 2 clovesgarlic, thinly sliced
Low and slow heat management
Maintain a temperature of 225°F (107°C). Any higher, and the skins will toughen and the edges will char before the centers finish dehydrating.
The method.
Prep the oven
Preheat your oven to 225°F. Line a rimmed baking sheet with parchment paper so the tomatoes don't stick.
Arrange the tomatoes
Place the tomato halves cut-side up on the sheet. Ensure they are close together but not touching, as they will shrink significantly.
Season
Drizzle the oil evenly over the halves. Sprinkle with salt, herbs, and place one thin slice of garlic on top of each tomato.
Roast
Slide the tray into the center of the oven. Roast for 4 hours. You are looking for the edges to curl and the skins to look wrinkled and shriveled.
Cool
Remove the tray from the oven. Let the tomatoes sit on the pan until they reach room temperature before storing.
Other turns to take.
Confit Style
Submerge the roasted tomatoes in a jar of olive oil once cooled; they will keep in the refrigerator for up to two weeks.
Spicy Kick
Add a pinch of red pepper flakes along with the salt before roasting for a bit of heat.
When it doesn't go to plan.
If the tomatoes are different sizes, pull the smaller ones off the tray earlier so they don't turn into leather.
Store in a glass container in the fridge; if they get too cold, let them come to room temperature to soften the oils.
Save the oil remaining on the parchment paper—it is infused with tomato and garlic and is excellent for salad dressings.
The ones that keep coming up.
How do I know when they are finished?
They should look shriveled and dark red, but still feel slightly tacky to the touch rather than bone-dry or brittle.
Can I use cherry tomatoes?
Yes, but halve the roasting time. Check them after 2 hours.
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