Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. While I’m going easy on the nightshade vegetables right now, I can’t just abandon tomato season like that. Instead, making these Slow Roasted Tomatoes is an easy way to preserve them without canning, so I can enjoy them in a few weeks.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while your doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.
I love adding these to salads, garnishing pizza straight from the oven, and tossing with hot pasta. When I did my book tour, I paired them with homemade ricotta for some amazing bruschetta (here’s an easy vegan ricotta recipe, too).
Slow Roasted Tomatoes
- 1 pint of tomatoes
- ¼ cup of olive oil (plus more for storing)
- 5 to 6 sprig of fresh lemon thyme
- Sea salt
- Preheat the oven to 250F. Line a rimmed sheet pan with a piece of parchment paper long enough to hangover the sides.
- Cut the tomatoes in half. Scatter them onto the prepared pan. Drizzle with the oil. Season with salt, as desired, and top with thyme.
- Roast for 1 1/12 to 2 hours, turning halfway through, until the tomatoes are collapsed and softened.
- Let cool completely. Transfer to a container, and add more oil until the tomatoes are completely covered. Packed this way, the tomatoes will keep for up to 2 months in the fridge.