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Slow-Roasted Tomatoes

Slow-Roasted Tomatoes

“I use them everywhere!” one reader writes of our roasted tomatoes with a powerful flavor revamp. OR Savory-sweet slow-roasted tomatoes are delicious alone and add rich flavor to soups, pasta, and more.

  • Makes
    32 Halves
  • Cook Time
    3½ hours
  • Rating

Tomato paste made these tomatoes more savory, while white balsamic vinegar gave them a bright, slightly sour note. Medium plum tomatoes, roughly 4 ounces each, worked best. If your tomatoes are smaller, start checking them after three hours in the oven. Slow-roasted tomatoes are a powerful pantry staple; add them to soups, sauces, pasta, polenta, sandwiches and salads.

Tip

Don’t combine the olive oil with the vinegar and tomato paste. The mixture won't adhere to the tomatoes and will burn.

Ingredients
  • ¼

    cup white balsamic vinegar

  • ¼

    cup tomato paste

  • 1

    teaspoon kosher salt

  • 1

    teaspoon ground black pepper

  • 4

    pounds plum tomatoes (about 16 medium), halved lengthwise

  • ¼

    cup extra-virgin olive oil

Step 1

Heat the oven to 325ºF with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, whisk together the vinegar, tomato paste, 1 teaspoon each salt and pepper. Add the tomatoes and toss to coat. Arrange the tomatoes cut side up on the prepared sheet. Drizzle evenly with the oil.

Step 2

Roast until the tomatoes are shriveled, caramelized and lightly charred at the edges, about 3½ hours, rotating the the pan halfway through. Serve immediately, or let cool, transfer to a lidded container and refrigerate for up to 1 week.

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