How long can you keep slow-roasted tomatoes?

Store them in their oil in an air-tight container in the refrigerator for up to 2 weeks or freeze for up to 6 months. Yes, that takes you well into February.

Why do roasted tomatoes taste better?

Slow-roasted tomatoes have a highly concentrated flavor since the water inside the tomatoes evaporates throughout the roasting process, causing the flavors to intensify and the sugars to caramelize.

What can I do with the leftover olive oil?

While this recipe uses a lot of olive oil, after the the slow-roasting process, you are left with a garlic flavor-infused olive oil that is a perfect dip for bread or for roasting in vegetables.

Olive Oil Slow-Roasted Tomatoes with Garlic

olive oil slow-roasted tomatoes in a gratin dish

Print Recipe

Get ready for a rich and tender flavor bomb in your mouth. So much so, if you close your eyes and eat one of these olive oil slow-roasted tomatoes, it makes you think you are in Italy. Plus, they are the perfect way to preserve lots of garden-fresh tomatoes, no canning required.

Author: Kim
Prep Time: 15 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 45 minutes
Yield: 4 servings 1x
Category: Breakfast, Lunch, Dinner, Side Dish
Method: Roasting
Cuisine: Italian

Ingredients

Scale

4 extra-large or 8 small garlic cloves, smashed, peels removed
1 can (3.75 ounces) sardines, finely chopped (optional)*
2 lbs garden-fresh paste tomatoes, cored
kosher salt for sprinkling
1/3 cup (118 ml) olive oil

Instructions

Preheat the oven to 300°F (148°C). Position the baking rack in the middle of the oven.
Arrange the garlic and sardines (if using). Scatter the smashed garlic cloves and sardines across the bottom of a shallow 2-3 quart baking dish* (see the note above in “Tips for Success”).
Cut the tomatoes. Cut smaller-size tomatoes into thirds lengthwise, or if you have larger paste tomatoes, cut into fourths lengthwise. Aim for 1/2″ thick slices.
Add the tomatoes. Arrange a layer of tomatoes cut side up on top of the garlic cloves. A slight overlap is perfect! Sprinkle the tomatoes with salt. Add a second layer of tomatoes cut side up on top of the first layer of tomatoes and sprinkle with salt.
Assemble the dish. Pour the olive oil over the entire dish. Make sure to distribute it as evenly as possible. The oil prevents the tomatoes from burning.
Roast the tomatoes. Roast the tomatoes until they start to carmelize around their edges, and are completely softened and shriveled, about 4 1/2 hours.
Serve. If eating immediately, add parmesan, then pasta to the tomatoes. To store, let the tomatoes come to room temperature before storing in their oil in the refrigerator.

Notes

SARDINES. If you plan on using the oven-roasted tomatoes with beef, skip the sardines.

Nutrition

Serving Size: 1/4 of recipe
Calories: 251 calories
Sugar: 0.1g
Sodium: 219mg
Fat: 20.2g
Saturated Fat: 2.9g
Carbohydrates: 13g
Fiber: 2.7g
Protein: 8.1g
Cholesterol: 33mg

Keywords: slow-roasted tomatoes in olive oil, slow-roasted summer tomatoes, slow-roasted roma tomatoes

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