Summer’s Little Superstars!
As soon as the weather warms up, you can almost always count on finding an abundance of fresh produce in my kitchen. Since our farmer’s market season is limited to the warm months here in Minnesota, it’s all too easy to go a little overboard on weekly visits. (Shout out to my fellow summertime veggie hoarders! 🙃)
I’m always in search of delicious ways to use up all of my farmer’s market produce, & that’s exactly how this Slow Roasted Cherry Tomatoes recipe came to be. While fresh summer tomatoes at the peak of their ripeness are sweet & juicy, slowly roasting them with aromatics concentrates the flavor, resulting in intensely sweet-tart tomatoes with the most wonderful chewy texture. They’re so good.
Slow Roasted Cherry Tomatoes Recipe Highlights
These slow roasted cherry tomatoes are…
- Seriously simple. You can easily slow roast tomatoes with just 5 ingredients that you probably already have on hand. It’s the type of thing that calls for simple, high-quality fresh ingredients but packs a big punch of bold flavor.
- Completely hands-off. Aside from 10 minutes of active prep time, the oven does all of the work!
- Little summer flavor bombs! The roasting process concentrates the flavor of summer tomatoes, resulting in intensely sweet-tart roasted tomatoes that are perfect for tossing in pasta, salads, sandwiches, on pizzas, adding to a cheese board, or simply snacking by the handful…you can’t go wrong!
Whether you have overflowing tomato plants or you simply can’t resist your summer tomato stand & ‘accidentally’ come home with 5 pounds of tomatoes (guilty!), you have to try slow roasting them this year! ♡ Read on to learn more about this Slow Roasted Tomatoes recipe, or jump straight to the recipe & get cookin’!
Slow Roasted Tomatoes Key Ingredients
Hands down, my favorite thing about this slow roasted tomatoes recipe is that it’s so super simple. They’re made with just 5 ingredients, but they pack a big punch of bold, end-of-summer flavor.
Note: full ingredients list & measurements provided in the Recipe Card, below.
You will need…
- Cherry tomatoes – Of course! They’re the star of the show, so be sure to use the best & ripest cherry tomatoes you can find. I love using colorful heirloom cherry tomatoes from the farmer’s market in this recipe, but standard grocery store cherry tomatoes work just fine, too!
- Aromatics of choice – I typically opt for a generous amount of garlic, a handful of fresh herbs, & some crushed red chili for a little kick. When it comes to herbs, you can use whatever you love most! I love the combination of sweet summer tomatoes & the light floral flavor of fresh thyme, pictured. You can easily swap thyme for any other hardy fresh herbs that may be overflowing in your herb garden or your favorite dried herbs if you don’t have fresh on hand – see the Recipe Notes for more guidance!
- Good olive oil – Since the ingredients list is so minimal here, it’s also important to use high-quality olive oil for best results. This is my go-to EVOO.
Summer Tomato FAQ ⇢ What’s the difference between cherry & grape tomatoes?
Cherry tomatoes tend to be round & really juicy, while grape tomatoes tend to be oblong with a slightly meatier texture. You can absolutely use grape tomatoes instead of cherry tomatoes, or use a combination of the two. What’s most important for this slow roasted tomatoes recipe is the quality of the tomatoes, so feel free to grab whatever variety looks & feels the best at the store or farmer’s market.
How to Slow Roast Tomatoes
Building off the simplicity of the ingredients, prepping a batch of slow roasted tomatoes couldn’t be easier. Aside from 10 minutes of active prep, the oven does all of the work!
Here’s what you’ll do:
- Prep the cherry tomatoes for roasting: Slice the cherry tomatoes & arrange them, cut side facing up, on a parchment-lined baking sheet. Top with a light drizzle of olive oil, your aromatics of choice, & a generous pinch of salt. Important tip! ⇢ As you slice the tomatoes, make sure the pieces are uniform in size so they roast evenly. (This is especially the case if you use an assortment of heirloom cherry tomatoes of varying size.) Depending on the size of your tomatoes, you may need to halve or quarter them.
- Slow roast the tomatoes: Transfer the tomatoes to the oven & slow roast until they’re as dehydrated as desired. I like to set a timer every 60 minutes to give them a quick check as they roast. Roasting tip! ⇢ To ensure the tomatoes roast evenly & eliminate the effect that any hot spots in your oven may have, rotate the pan 180 degrees a couple times as the tomatoes roast.
Other Slow Roasted Tomatoes FAQs:
- What temperature is best for slow roasting? ⇢ Because this is a slow roasted tomatoes recipe, low temperature is key to ensure the tomatoes do not overcook or burn as they roast. 250 degrees F is perfect!
- How long to roast tomatoes? ⇢ Depending how you like your slow roasted tomatoes you can roast anywhere from 2-3 hours. A shorter roasting time results in softer & juicier roasted cherry tomatoes, while a longer roasting time results in firmer, chewier roasted cherry tomatoes with really concentrated sweet-tart flavor. I like to set a timer every 60 minutes to give them a quick check & ensure that I’m able to pull them from the oven as soon as they’re as dehydrated as I like.
- How long do roasted tomatoes last in the fridge? ⇢ If you don’t eat them all straight off the pan (a serious risk with this recipe!), you can store slow roasted tomatoes in an airtight container in the refrigerator. They’ll keep for 2-3 weeks & you can use them on anything!
How to Use Slow Roasted Tomatoes
The really fun part about having a batch of slow roasted cherry tomatoes on hand is that you can add them to pretty much anything for an extra boost of concentrated, roasty-toasty summer flavor. Yes, anything!
A few serving ideas to get you started…
- Pasta – Most obviously, slow roasted tomatoes are a great add-on for any of your favorite summer pastas. They add a great little punch of tart flavor to lighter pasta dishes, like this pesto pasta or this veggie-loaded aglio olio, but they’re also a nice way to add another layer of flavor to tomato-based pastas, like a simple pomodoro. You can also feel free to use them whenever you’d typically reach for sun-dried tomatoes – thinking specifically of this Lemony Basil Creamy Pasta with Broccoli & Sun-Dried Tomatoes, a PWWB reader fave!
- Salad – You can’t go wrong with tossing a handful into your favorite summer salad, like panzanella or caprese!
- Pizza & Sandwiches – Another super satisfying option, sprinkle them on top of a grilled pizza or cast-iron pizza, or layer them into your favorite summery sandwiches or breakfast burritos.
- Cheese boards – My personal favorite! Add a bowl of slow roasted tomatoes to your next antipasti cheese board & watch them disappear!
I can’t wait for you to try this Slow Roasted Cherry Tomatoes recipe. It’s one of my all-time favorite things to make during the summer, & I know you’ll love them as much as I do! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!
Need a few more easy ideas for your summer produce? You’re in the right place! Try this Damn Good Kale Pesto, this Caprese Salad 2.0 (aka the ULTIMATE Tomato Burrata Salad!), or this Chopped Grilled Vegetable Salad with Basil Vinaigrette. Happy cooking! ♡Print
Sweet & juicy cherry tomatoes slowly roast in the oven with olive oil, garlic, & fresh herbs. The roasting process concentrates the flavor, resulting in intensely sweet-tart tomatoes with the most wonderful hearty texture. These slow roasted cherry tomatoes are perfect for tossing in pasta, salads, sandwiches, on pizzas, adding to a cheese board, or simply snacking by the handful!
- 2 pounds heirloom cherry tomatoes, halved or quartered
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped or grated
- leaves & tender stems of 12-14 sprigs fresh thyme (see Recipe Notes, below)
- ¾ teaspoon kosher salt
- optional: ¼-½ teaspoon crushed red chili flake
- Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper for easy clean up. Set aside.
- Prep the tomatoes: Slice the tomatoes. It’s important that the tomatoes are uniform in size so they roast evenly, so depending on the size of the tomatoes you may want to halve or quarter them. Place the tomatoes, cut side facing up, on the prepared baking sheet. Lightly drizzle the olive oil on the tomatoes, then sprinkle the garlic, thyme, salt, & crushed red pepper flake (if using) over top.
- Slow roast the tomatoes: Transfer the tomatoes to the oven. Slow roast for 2 1/2 – 3 hours, until dehydrated as desired. I like to set a timer every 60 minutes to give them a quick check as they roast.
- Serve! Enjoy your slow roasted tomatoes immediately (seriously, try not to eat them all straight off the pan – it’ll be tempting!). They’re great on their own, layered into your favorite summer sandwich, tossed in a quick summer pasta, or served on a gorgeous antipasti cheese board. Enjoy!
- Storage: Slow roasted tomatoes will keep, stored in an airtight container in the refrigerator, for up to 2 weeks. You can also freeze slow roasted tomatoes for up to 3 months in a freezer-safe bag or container.
- Herbs: I’m partial to the combination of sweet tomatoes & the light floral flavor of fresh thyme, however you can slow roast your tomatoes with any of your favorite hardy herbs. Feel free to swap the fresh thyme with about 2 teaspoons of finely chopped fresh hardy herbs (e.g. rosemary, oregano, etc.) OR 1 teaspoon of dried herbs (e.g. dried oregano, herbs de provence, Italian seasoning, etc.).
Keywords: slow roasted tomatoes, easy, simple, healthy, 5 ingredients, summer, Italian, vegan, vegetarian, dairy-free, gluten-free
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.