Slow-Roasted Tomatoes
Slow-roasted tomatoes are a study in concentration. By holding them in a low oven for several hours, you evaporate the water and intensify the sugars until you have a chewy, concentrated essence of the fruit that holds its shape and flavor for weeks when stored in oil.
Consistency is your primary goal.
Select tomatoes of uniform size so they finish at the same time, and slice them with a sharp knife to ensure clean edges that won't tear during the long dehydration.
- heavy-duty rimmed baking sheet
- parchment paper
- serrated knife
What goes in.
- 3 lbRoma or plum tomatoes
- 3 tbspextra virgin olive oil
- 1 tspsea salt
- 2 tspgranulated sugar
- 4garlic cloves, smashed
- 2 sprigsfresh thyme
Managing the Oven Climate
Keep the oven door cracked a hair if your range traps moisture; you are aiming to dry the fruit out, not steam it.
The method.
Prep the oven
Heat your oven to 225°F (105°C). Line a rimmed baking sheet with parchment paper.
Slice and arrange
Slice the tomatoes in half lengthwise. Place them cut-side up on the tray, snug against one another.
Season
Drizzle with oil, then sprinkle evenly with the salt and sugar. Tuck the garlic and thyme sprigs into the gaps between the tomatoes.
Roast
Place in the oven for 4 to 5 hours. Look for the edges to turn leathery and the centers to wrinkle significantly, but stop before they become crisp chips.
Cool and store
Let them cool completely on the pan. Transfer to a glass jar and cover with enough fresh olive oil to submerge them entirely.
When it doesn't go to plan.
If you want them to last, ensure the tomatoes are fully submerged in the oil to prevent mold growth.
Do not peel the tomatoes; the skin provides the structural integrity needed to survive the roasting process.
The remaining oil in the jar will be infused with roasted garlic and tomato essence; use it for vinaigrettes or finishing pasta.
The ones that keep coming up.
How do I know when they are done?
The tomatoes should look like sun-dried leather—shrunken and wrinkled—but still possess a slight give when pressed with a finger.
Can I use cherry tomatoes instead?
Yes, just reduce the time to 2.5 or 3 hours and keep a close eye on them, as their smaller size causes them to dry out much faster.
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