These Slow Roasted Summer Tomatoes are jammy, yet juicy and sweet. They’re a versatile accompaniment to just about any meal.
There’s something about summer tomatoes that I just can’t get enough of. Each week I pick up as many tomatoes as I can from the farmer’s market – some are yellow, some orange, others red or green, some striped. There are beefsteak tomatoes, cherry tomatoes, plum tomatoes, and heirloom tomatoes. The varieties are so enticing, and the flavors of each are so different. Some are sweeter than others, and certain tomatoes have a savoriness to them that is hard to describe. At their peak, summer tomatoes are so juicy, they practically burst out of their skins.
The end of tomato season is near and I’m going to miss our local farm-fresh tomatoes. So, I’m picking up as many as I can and trying to preserve that summer feeling as long as possible. Slow roasting tomatoes is one method of stretching out my tomato supply over the course of the week.
These babies roasted in my toaster oven at 220 degrees for 3 hours. Brushed with a little olive oil, sprinkled with a bit of salt, fresh ground pepper, and dried Fines Herbes mix, they’re a versatile accompaniment to just about any meal. Slow roasting brings out the sweetness in the tomatoes and they take on almost a jammy consistency with concentrated tomatoey flavor, while maintaining some juiciness.
These Slow Roasted Summer Tomatoes are great for breakfast – serve on top of fried rice as I did, stuff one inside a breakfast sandwich or layer one onto your grilled cheese sandwich.
Slow Roasted Summer Tomatoes
Ingredients
- 3 summer tomatoes
- 1/2 tablespoon extra virgin olive oil
- sea salt
- fresh ground black pepper
- 1/2 teaspoon Fines Herbes blend
Instructions
- Preheat oven to 220 degrees (I used a toaster oven so if you don't have this temperature setting, use 225 degrees).
- Cut tomatoes in half crosswise. Carve out the core. Place on baking sheet with cut sides up. Brush lightly with oil; season with salt salt and pepper; sprinkle with Fines Herbes.
- Roast tomatoes about 3 hours until the skin looks a little leathery but the tomatoes are still soft. Store in the refrigerator for a week.
Recipe Notes
Adapted from Cooking Light
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I also love summer tomatoes and I have plenty from our garden that I’m still cooking with and eating! I slow roasted tomatoes for the first time a few weeks ago to make tomato bacon jam! loved it!!! and yes, love using these as an accompaniment to anything!
yum, jeanette! and those photos are just as mouth-watering… lovely!!
Ummmm… the tomatoes with the egg. Drooling.
Ahh great minds think alike tho I like your method of high temp and less time (and the sprinkle of Fine Herbes, too)
Your slow-roasted tomatoes are gorgeous! Love your technique; I need to try this NOW!
Such bright and beautiful tomatoes you have!
Perfect for warm Indian summer days…..
Thanks everyone! These are super easy and very versatile – we’ve been enjoying them at breakfast, lunch and dinner. As you can see, I’m holding onto summer tomatoes as long as I can.
I will definitely miss all the fresh produce especially summer tomatoes. Love that these are slow roasted – look so juicy and tasty – what wonderful pictures!
Tomatoes are the one thing I miss the most when summers over.
Say it ain’t so! Summer tomatoes are definitely what I’m going to miss the most. These slow roasted tomatoes are practically bursting with flavor!
Even though summer is officially over, I’m still grabbing as many tomatoes as I can from the farmer’s market – they’re so sweet still!
So delicious & juicy!
Woa – these look so succulent – even after 3 hours in the oven – and pairing them with that fried egg is pretty much a perfect meal!!
Shashi – it’s amazing how juice these were – the slow roasting definitely brought out the tomato’s sweetness while keeping them juicy.
I hear you, I’m trying to preserve summer as long as I can, it’s one of my favorite seasons and I’m always sad to see it go.
I love summer mainly because of all the fresh produce. Winters are long around here so I’m trying to drag out summer as long as I can.
What beautiful photos…and the tomatoes look pretty good too. Can’t wait to try this!
Thanks Marly – been eating as many tomatoes as I can!
Oh.. I just love roasted tomatoes..your photo is incredible .. makes me want to grab some tomatoes from the plate 🙂
I still have some green tomatoes that are trying to ripen on my windowsill… and some ripe ones we need to eat too! This is a must try recipe – sounds incredible!