Slow Roasted Summer Tomatoes

Quick and Easy Slow roasted summer tomatoes!

One of my favorite parts of summer are juicy tomatoes. Tomatoes have a special place in my heart. Growing up my grandma and grandpa always had a small garden. They would grow beets, bell peppers, squash and TOMATOES. My favorite thing to do was run into the backyard, pick a juicy red tomato and take a big bite out of them like a piece of candy. Even though they are a fruit tomatoes have a delicious savory sweetness that lends to a variety of dishes.

A simple slow roast is one of my favorite ways to cook and eat tomatoes. I combine fresh herbs, garlic, salt and cover with olive oil. Roast in a 275 degree oven for 90 minutes and finish with a splash of high quality vinegar. This creates a luxurious sauce that can be used for pasta, meats, salads and so much more!

This delicious mix will last in the fridge up to a week or you can freeze in ice cube trays for up to 3 months.

Slow Oven Roasted Summer Tomatoes
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Slow Oven Roasted Tomatoes
  • 4 lbs heirloom tomatoes sliced
  • 1 cup extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • ½ sweet onion thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 10 sprigs fresh herbs such as thyme, basil, parsley, or rosemary
  • 1-2 tbsp sherry or balsamic vinegar
  1. Preheat the oven to 275°F. Layer the tomatoes, onion, garlic and herbs in an oven safe baking dish. Season with salt, pepper and cover with olive oil. Roast in the oven 70-90 minutes or until the skin softens. Once done remove from the oven and finish with vinegar.