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a close up of a tray of slow roasted tomatoes.

End of Summer Slow Roasted Tomatoes

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  • Author: Emma Lee
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 10 minutes
  • Yield: 10 serves 1x
  • Category: Preserving
  • Method: slow cook
  • Cuisine: Italian


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.


  • 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)


  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.


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.


  • Serving Size:
  • Calories: 71
  • Sugar: 2.9 g
  • Sodium: 242.2 mg
  • Fat: 1.7 g
  • Carbohydrates: 13 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg