Slow-roasted tomatoes

Slow-Roasted Tomatoes Recipe

This simple, slow-roasted tomatoes recipe is packed with fresh flavor. Serve these roasted tomatoes as a savory side dish, in salads and sandwiches or mixed with pasta, a little olive oil and fresh basil. To intensify and add depth to their flavor, we sprinkled plum tomato halves with sugar, pepper and dried herbs and drizzled them with olive oil. The secret to the success of this easy recipe, though, is baking the tomatoes low and slow in the oven. Trust us, these slow-roasted tomatoes are worth the wait!

Total time:
Yield: 6 servings
Nutrition facts: Per serving: 104 calories, 9 g fat, 5 g carbohydrates (1.5 g fiber), 1 g protein, 6 mg sodium

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12 plum tomatoes (about 3 lb.)
Dried basil, oregano or tarragon
¼ cup extra-virgin olive oil


  1. Preheat the oven to 325°F.
  2. Halve the tomatoes lengthwise. With a small, sharp knife, cut out just the top of the hard white core. Make a few cuts through the hard flesh in the tomato center, being careful not to pierce the skin.
  3. Place the tomatoes on a rimmed baking sheet. Sprinkle each tomato half with a small pinch of sugar and pepper and a generous pinch of herb. Drizzle ½ teaspoon oil over each tomato half.
  4. Bake for 30 minutes. Reduce the oven temperature to 200°F and bake until the tomatoes are collapsed, 2 to 2 ½ hours. Serve warm or at room temperature.

Tip: You can make an easy pasta dish with any leftovers: Cut the tomatoes into slivers and toss with hot pasta, a little olive oil and fresh basil.