The pinnacle of tomato season is upon us! My tomato jungle is producing more than I can handle, so I’m getting moving on slow roasting these guys. Slow roasting brings out a deep, beautiful tomato flavor that’s downright addicting. Add some garlic and basil to be slow roasted with the tomatoes to add earthiness to that deep flavor. If you’ve never slow roasted tomatoes, definitely give it a try. You might feel like it’s too hot to get the oven going, but when it’s at a low temp of 250° F, it’s only slightly noticeable in the kitchen.
What do you do with slow roasted tomatoes? So many things. My favorite is to add them to a jar with olive oil (my favorite is Tuscan evoo from Oregon Olive Mill) and pile them on toast, eggs, pasta dinners, pizza, or anything for the following week. I also blend them with additional olive oil and use as fresh pizza or pasta sauce. It’s also really great to freeze the sauce or tomatoes in small, single use bags to pull out throughout the winter and put to use. They store for about a week in the fridge and 3-4 months in the freezer.
Speaking of my favorite olive oil, my friends at Oregon Olive Mill will be attending Feast Portland this year, along with many other local artisans, chefs, distilleries, breweries, cider houses and wineries. Feast is a once a year, incredible Portland food and drink festival. I’m excited to say that I will be there too! I will be covering various events throughout the festival, including a small hands-on class, and I’m really looking forward to sharing it with you. If you’re interested in attending Feast Portland, there are still a select few packages and events available, check out feastportland.com!
Slow Roasted Tomatoes
- As many small or medium tomatoes you can fit on 2 baking sheets (~5 lbs)
- 2 garlic cloves, minced
- 1/2 cup fresh basil leaves, chopped
- 1/3 – 1/2 cup extra virgin olive oil (I don’t really measure – just drizzle)
- salt + pepper
- Preheat oven to 250° F. Remove stems and cut small tomatoes in half, medium tomatoes in quarters.
- Lay out onto baking sheet and generously drizzle with olive oil. Sprinkle with salt, pepper, garlic, and basil. Toss tomatoes to evenly coat, and bake for 3 1/2 hours or until they look soft and nicely roasted.
- Let cool, and spoon into jars partially filled with olive oil, or blend with additional olive oil to make sauce.
My favorite tomatoes to use are sungolds and sweet million, but this works with any small or medium tomatoes.
If you’re short on time and just need some roasted tomatoes, I’ve done them at 275°-300° for about 2-2.5 hours, and they came out pretty well. Not exactly like a true slow roast, but pretty close.
I originally thought you have to toss the tomatoes half way through baking, but now I realize it’s totally fine without doing this. I usually just pull out the pans 1/2 way through, check if they need any more basil or seasoning, and switch the pan spots in the oven.
Hope you give them a try!