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Active Time
15 mins
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Total Time
6 to 8 hr
We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.
Ingredients
Serves 4 to 6
Preparation
Step 1
Preheat oven to 200°F.
Step 2
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
Leave a Review
Reviews (30)
Back to TopFantastic! I used mixed small tomatoes from the market, added a little oregano and lots of pepper (I love pepper). I use these mostly to top yogurt with pesto and pine nuts, or yogurt with good olive oil, toasted pumpkin seeds and za'atar.
pamelalshaw
Chicago, IL
6/18/2016
There is only one word for this - fabulous! I made exactly as written and let them roast for the full 8 hours. We've had them on pasta one night and on crusty bread the next day. And, as a message to elanasababa below, the recipe calls for 200º, not 350. You misread the recipe, so of course your tomatoes burned. Follow it exactly as written for utter perfection.
marstudio
5/10/2016
This recipe is terrible. 350 degrees burns the tomatoes. A better solution: 175 degrees for 8 hours.
elanasababa
Seattle, WA
9/21/2015
great recipe. Wonder if you use a slow cooker how long it would take
Bambe
New York, NY
1/11/2015
Did this with our garden's heirloom tomato bounty -- so much easier than putting up tomato sauce! We added some hot pepper flakes, whole cloves of garlic, and a little balsamic vinegar. Delicious on just about anything. Froze flattened quart ziploc bags full of 'em for winter.
RavingFoodie
Ithaca, NY
10/10/2013
These are FABULOUS! There is no other word to describe how delicious they are. And soooooo versatile! Your house smells amazing, and they are suuuuuuper easy to make, as long as you have a few hours to kill. :) I usually start them in the morning and let them slow cook all day. Great spread on crusty bread or tossed in with italian sausage. LOVE!!!
purtyfunny
1/19/2012
I make this every summer when a neighbor brings me tomatoes. It's outstanding on toasted baguettes and goat cheese. It also elevates home made macaroni and cheese to a new level!
Anonymous
Afton, VA
8/20/2009
Best ever! We love them on their own, they are a great addition to so many recipes, You are only limited by your imagination! What a treat in the dead of winter!
Anonymous
columbus, OH
8/17/2008
These were very good. The preparation is very easy, but I felt that the roasting was tedious. I had the smell of tomatoes and garlic in my house for 7 hours--at first it was great but then it got to me. Nevertheless, these were really tasty and yielded a lot, so we'll be able to enjoy all week.
Anonymous
Arlington, VA
9/10/2006
Fabulous. I make this all summer long with any decent tomato that I can find, the Roma hold together like a tomato, but other tomatoes are also great. The other tomatoes have a great deal more moisture and the fall apart, but I use them as an ingredient in anything and everything. I also freeze them to have a taste of summer sunshine in the winter.
Anonymous
Belmont, CA
3/19/2006
Yowzers!! This is great. I made with Grape and Roma tomatoes, then put it over pasta with some Romano Cheese. You could put this on saw dust and it would be the best tasting stuff ever.
Anonymous
Sheridan, Wyoming
11/3/2004
This was the first time I had ever tasted this style of tomato. I am making another batch as I type this. These are wonderful. Have eaten with goat cheese, used on pizza and salads. They will become a staple in our home.
Anonymous
Cumming, GA
10/11/2004
My favorite Italian restaurant serves a swordfish dish with "overnight" tomatoes. They explained they roast the tomatoes overnight in a low heat oven, which makes them very sweet. This recipe produced tomatoes exactly like the restaurant kind I love! I had purchased 20 large plum tomatoes at 10 cents each at the local grocery store (they weren't even great summer tomatoes), but slow roasting them made them oh so sweet. I plan on using these with sauteed chicken...in pizza sauce...bruschetta...
Anonymous
Chicago, IL
7/27/2003
Move over sun dries tomatoes! Just kidding, but these are absolutely delicious. Just finished this evening and after they cooled I wanted to taste just one. Couldn't stop eating them. We are haveing a large cocktail party on Dec. 29th and these will be on the table in some way or another. This is absolutely one of the best recipes for tomatoes. Many ways they could be used. Do try this. Cook full 8 hours for max flavor.
Anonymous
Nassau Bay, Texas
11/19/2002
Not worth the time they took to make.
Anonymous
Canada
10/24/2002
