In the summertime, vine-ripened tomatoes are all around us. The grocery store is bursting with heirloom varieties and the farmer’s market stalls are flush with the reds, pinks, and oranges of these beautiful fruits. Any tomato you choose is bound to be juicy and full of sweet-and-savory flavors. It’s absolutely the best time of year to learn how to make slow roasted tomatoes (also called tomato confit). Our recipe is super simple with as few as 6 ingredients. But, you will need a little patience as you wait for the tomatoes to cook. We’ll get to why the long cooking time is important in a minute. Before we do, let’s talk about why you should make slow roasted tomatoes in the first place!
Slow roasted tomatoes are the perfect way to preserve summer’s bounty so you can have sweet and juicy tomatoes all year long. One of the best reasons to learn how to make slow roasted tomatoes is because you can use them in so many different kinds of dishes. One of our favorites is with pasta – and it works with whole-grain noodles or you can go carb-free with zucchini zoodles. Keep things simple by mixing these slow roasted tomatoes with pasta before topping the dish with fresh basil leaves and a drizzle of extra virgin olive oil. Buonissima! Or, turn them into bruschetta by placing them on toast with fresh cheese, like mozzarella or ricotta.
Once you’ve made the slow roasted tomatoes, you’ll love using them in salads, appetizers, and entrees. But first, you have to find a few hours to make them. It’s totally worth it, though – and we’ll tell you why!
Perfect Roasted Tomatoes Take a Little Patience
After you halve the tomatoes and toss them with the rest of the ingredients, you’ll have to roast them in the oven for three hours. That sounds like a long time! But, keep in mind that the oven is only set to 275 degrees F. What we’re doing is going low-and-slow. The process coaxes out extra liquid in the tomatoes to really concentrate its flavors.
You could try to roast them for only two hours, but the end result would be a tomato with a juicer residue. That extra hour in the oven is really crucial to drying up the tomato, removing as much moisture as possible. The result is a perfectly caramelized, sweet tomato that tastes like candy. You’ll totally understand the need for a long roast time as soon as you pop one of those tomatoes into your mouth!
One more piece of advice before we leave you to get roasting: grab the sweetest tomatoes that you can get your hands on. In Italy, that would be the small Datterini tomatoes. These are the smallest tomatoes available – even smaller than cherry tomatoes and much sweeter. You may not be able to find those tomatoes here, so taste the cherry tomatoes you can find and select the sweetest variety before roasting.
Now that you know how to make slow roasted tomatoes, the possibilities are endless. They’ll be in the fridge just waiting to create a fun, new dish. You can also pair these tomatoes with wine, too, depending on what kind of dish you add them too. In general, we recommend a full-bodied rosé or a white wine with a long finish and a good acidity, like Riesling.
Yield: about 2 cups | Serving Size: 1/2 cup | Calories: 103 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 11 g | Fiber: 2 g | Sugar: 8 g | Protein: 1 g | Cholesterol: 0 mg | Sodium: 300 mg | SmartPoints (Freestyle): 3
- 1 1/2 tablespoons dried oregano
- 1 teaspoon coconut sugar, optional
- 1/4 teaspoon salt.
- 1 tablespoon capers
- 1 pound cherry or Datterini tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Preheat the oven to 275 degrees F.
- In a small bowl, mix the salt and oregano. Set aside.
- In a baking pan, spread the tomatoes then coat them with the sugar and salt mixture. Mix in the capers then coat everything with the extra-virgin olive oil.
- Bake the tomatoes for 3 hours and leave them as is until cooked.
- When cooked, the slow roasted tomatoes can be used in many dishes. To keep well, store in a tightly-sealed container in the refrigerator for a maximum of 4 days.