End of Summer Slow Roasted Tomatoes

We’re a family who eats tomatoes on a daily basis. Cherry tomatoes in the lunchbox and Greek salads with dinner are pretty much staple meals in our house. Then there is the slow cooking. Slow-cooked curries, stews, and soups are full of tomatoes, whether canned, fresh or preserved. Basically, we can never have too many tomatoes in our kitchen, and even during the height of summer, when we are picking straight from our garden every evening, they are always put to good use. I’m also a sucker for a roadside tomato stall. They pop up most weekends in our little community at the end of the season and I can never resist stopping.

slow roasted cherry tomatoes with garlic and thyme

Slow roasted tomatoes are one of the late summer’s true gifts. They are easily made and have so many uses. I find, once you have slow roasted the tomatoes and let them cool, it’s really just your cooking style that determines how you store them. I generally keep some in a jar in the fridge. They come in very handy for snacking. Try giving them a quick blitz and have a soup base in mere minutes. Then there is a good salad. Slow roasted tomato, burrata, and basil salad anyone? Summer salad dreams right there.

What do i need?

  • Cherry Tomatoes or any other tomato in season
  • Extra Virgin Olive Oil
  • Garlic cloves
  • Sea Salt
  • Black Pepper
  • Fresh Thyme 
  • A roasting dish – My favourite everyday roasting dishes are a lightweight stainless steel with roughly a 4 cm high side. If i’m doing a small batch for a pasta, i use my Le Creuset 30cm shallow casserole.

The details

  1. Preheat oven to 100°c. In an ovenproof dish, place all tomatoes in a single layer. Cherry tomatoes can be left whole, however larger tomatoes need to be cut in half.
  2. Drizzle to tomatoes with the olive oil. Add the cloves of garlic. Then give everything a good sprinkle of sea salt and black pepper. Add a few sprigs of fresh thyme.
  3. Bake in the oven for 1 hour then turn the oven off and leave in to cool.

A few notes…

This batch was bound for pasta and for salads. If you are slow roasting tomatoes purely for a salad, you can also add a splash of balsamic vinegar with olive oil for a more intense flavour. Because I like to use my slow-roasted tomatoes for multiple uses, I generally don’t use balsamic like many other people do as it taints the flavour of my stews. 

If you are looking for a bit of tomato inspo check out my slow-cooked Beef & Red Wine Ragu. It’s my favourite way to use up any frozen slow-roasted tomatoes I may have laying around. Just substitute the canned tomatoes for slow-roasted ones!

An easy pizza or pasta sauce

To turn a tray of oven-roasted tomatoes into an easy pizza or pasta sauce is really simple. After cooking, discard the stalks of thyme and squeeze the garlic cloves to remove all the pulp inside. Pop everything (including all the juices) into a blender or food processor with the multipurpose blade. Pulse until you get the consistency you require. I like mine quite rustic so I only tend to give it a quick whizz. If you find the sauce a little runny, you can always pop the sauce into a pot on a medium heat on the stove (with the lid off) and reduce it a little. Use as a quick tomato pasta sauce or on top of a pizza base.

end of summer slow roasted tomatoes in a cast iron casserole

Freezing slow roasted tomatoes

At the end of Summer, with our excess slow-roasted tomatoes, I am very fond of freezing them in small batches. Those handy, reusable and freezable, zip lock storage pouches come in so handy here. Once you have let the tomatoes cooled, just pop them into the pouch. Be careful not to overfill, so there is room for expansion when frozen. Then pop them into the freezer until needed. Your winter slow cooking will be transformed!

If you are short on freezer space or prefer to preserve your tomatoes by bottling them, check out my post on how to sterilize preserving jars for a bit of a head start

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Because there is always more preserving…

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end of summer slow roasted tomatoes with garlic and thyme

End of Summer Slow Roasted Tomatoes

  • Author: Emma Lee
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 10 minutes
  • Category: Salad
  • Cuisine: Italian

Description

Slow roasted tomatoes are one of late summer’s true gifts. They are easily made and have so many uses. I find, once you have slow roasted the tomatoes and let them cool, it’s really just your cooking style that determines how you store them.


Ingredients

Scale
  • 1 kg Cherry Tomatoes (or any other tomato on hand)
  • Olive Oil (extra virgin)
  • 2 Garlic (cloves)
  • Sea Salt
  • Black Pepper (fresh, coarse ground)
  • Thyme (fresh)

Instructions

  1. Preheat oven to 100°c. In an ovenproof dish, place all tomatoes in a single layer. Cherry tomatoes can be left whole, however larger tomatoes need to be cut in half.
  2. Drizzle to tomatoes with the olive oil. Add the garlic cloves. Then give everything a good sprinkle of sea salt and black pepper. Add a few sprigs of fresh thyme.
  3. Bake in the oven for 1 hour then turn the oven off and leave in to cool.

Notes

This batch was bound for a pasta and for salads. If you are slow roasting tomatoes purely for a salad, you can also add a splash of balsamic vinegar with the olive oil for a more intense flavour. Because I like to use my slow roasted tomatoes for multiple uses, I generally don’t use balsamic like many other people do as it taints the flavour of my stews. 

If you are looking for a bit of tomato inspo check out my slow cooked Beef & Red Wine Ragu . It’s my favourite way to use up any frozen slow roasted tomatoes I may have laying around. Just substitute the canned tomatoes for slow roasted ones!

To make an easy pizza or pasta sauce…

To turn a tray of oven-roasted tomatoes into an easy pizza or pasta sauce is really simple. After cooking, discard the stalks of thyme and squeeze the garlic cloves to remove all the pulp inside. Pop everything (including all the juices) into a blender or food processor with the multipurpose blade. Pulse until you get the consistency you require. I like mine quite rustic so I only tend to give it a quick whizz. If you find the sauce a little runny, you can always pop the sauce into a pot on a medium heat on the stove (with the lid off) and reduce it a little.

Keywords: Preserving, Slow Cooking, Summer, Tomatoes, Pizza, Pasta

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