Slow Roasted Plum Tomatoes Recipe

If you’re searching for a dish that’s bursting with sweet, intense tomato flavor and a hint of Mediterranean magic, you have to try Slow Roasted Plum Tomatoes. These beauties are transformed in the oven until juicy, caramelized, and completely irresistible—perfect for tossing with pasta, layering on crusty bread, or simply enjoying as a vibrant side. With just a handful of fresh ingredients, you’ll discover a world of savory-sweet, herby goodness that will have you reaching for seconds every time.

this Recipe

Ingredients You’ll Need

What makes Slow Roasted Plum Tomatoes so special is how a few basic ingredients come together to let the tomatoes shine. Each one plays an important role in creating that rich, almost jammy texture and flavor explosion you’ll fall in love with.

• Plum Tomatoes (2 pounds, halved lengthwise): Their firm flesh and low moisture make them the absolute best for roasting—no soggy results here!
• Olive Oil (2 tablespoons): For gloss, richness, and that perfectly tender finish.
• Sea Salt (1 teaspoon): Brightens and amplifies all those amazing tomato flavors.
• Black Pepper (½ teaspoon): Just enough warmth and zing to complement the sweetness.
• Dried Oregano or Thyme (1 teaspoon): Mediterranean herbs add earthy depth—choose your favorite or mix both for extra flavor.
• Garlic Cloves (3, thinly sliced): Roasting garlic with the tomatoes infuses everything with mellow, savory undertones.
• Fresh Basil or Parsley (optional garnish): A final sprinkle of fresh herbs wakes up the whole dish with color and aroma.

How to Make Slow Roasted Plum Tomatoes

Step 1: Prep Your Tomatoes

Start by giving your plum tomatoes a good rinse and then slice each one in half lengthwise. This creates the perfect surface for all those savory seasonings to soak in. If you spot any stubborn core bits, just use a small knife to remove them for a smoother bite.

Step 2: Arrange and Season

Line a large baking sheet with parchment paper for easy cleanup, then arrange the tomatoes cut side up in a snug single layer. Drizzle the olive oil evenly over the tomato halves, and sprinkle each one with sea salt, black pepper, and your favorite dried herbs. Tuck the garlic slices in between the tomatoes—these little flavor bombs will nestle in and roast gently without burning.

Step 3: Slow Roast to Perfection

Slide your baking sheet into a preheated 250°F oven and let the Slow Roasted Plum Tomatoes do their thing for 2½ to 3 hours. The magic happens gently: the tomatoes will wrinkle, collapse, and concentrate their flavor into something rich, savory, and almost candy-like. Your kitchen will fill up with an intoxicating aroma, so don’t be surprised if everyone starts drifting in to ask what’s cooking!

Step 4: Cool and Garnish

Once your tomatoes are caramelized at the edges and soft but still holding their shape, take them out and let them cool for a few minutes. If you’re feeling fancy or festive, scatter some chopped fresh basil or parsley over the top for a pop of green and a fresh herbal finish before serving.

How to Serve Slow Roasted Plum Tomatoes

Garnishes

For a simple yet stunning look, finish your Slow Roasted Plum Tomatoes with torn fresh basil leaves or snipped parsley. A small drizzle of extra-virgin olive oil just before serving adds an extra glossy sheen and richness.

Side Dishes

These tomatoes are stunning alongside creamy burrata, grilled chicken, or simple roasted potatoes. Toss them into a leafy green salad, spoon over warm pasta, or use as a flavorful topping for toasted sourdough—you really can’t go wrong!

Creative Ways to Present

Try piling the tomatoes onto crostini with a smear of ricotta for an easy appetizer, layering them in a sandwich or wrap, or stirring them into quinoa or grain bowls. For a fun brunch touch, serve with poached eggs and a sprinkle of feta cheese.

Make Ahead and Storage

Storing Leftovers

Slow Roasted Plum Tomatoes keep beautifully in the fridge. Simply pop them into an airtight container, and they’ll stay vibrant and tasty for up to a week—fantastic for meal prep or late-night snacking.

Freezing

If you’d like to save your roasted tomatoes for even longer, freezing is a breeze. Lay them in a single layer on a lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. They thaw wonderfully for quick sauces and sides.

Reheating

To warm leftovers, just pop them in a 350°F oven for 10 minutes or microwave in a pinch. They’ll regain that just-roasted flavor and texture, ready to spark up any meal.

FAQs

Can I use other types of tomatoes besides plum?

Absolutely! While plum tomatoes are the classic choice for Slow Roasted Plum Tomatoes, Roma or even cherry tomatoes work well. Just keep in mind that smaller tomatoes may roast a bit faster.

Can I add extra herbs or spices?

Definitely—feel free to get creative. A sprinkle of crushed red pepper, a pinch of smoked paprika, or even some rosemary can give your Slow Roasted Plum Tomatoes a unique twist.

Why do the tomatoes roast so slowly?

The low-and-slow approach lets the natural sugars in the tomatoes caramelize gently, resulting in a sweeter, more concentrated flavor that makes Slow Roasted Plum Tomatoes irresistible.

Can I make these in advance for a party?

Yes! They’re the perfect make-ahead dish. Roast them a day or two before and keep refrigerated until you’re ready to serve—just bring to room temperature or gently rewarm before plating.

What should I do if the tomatoes start to burn?

If you notice the edges getting too dark before the tomatoes are done, try rotating your baking sheet or lowering the oven temperature slightly. Ovens can vary—keep an eye out for those caramelized edges but avoid letting them scorch.

Final Thoughts

There’s something purely joyful about sliding a tray of Slow Roasted Plum Tomatoes out of the oven, inhaling that sweetly savory aroma, and knowing you’ve created a dish that’s both effortless and unforgettable. Give these a try and let them brighten up your table—they just might become your new favorite anytime tomato dish!

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