Slow-Roasted Tomatoes

By / Photography By Brooke Allen | November 29, 2016


Preheat oven to 250°F.

Pour ½ cup olive oil in a 9- by 13-inch dish or pan. Arrange tomatoes in it, cut side up. Drizzle with remaining ½ cup olive oil. Sprinkle with oregano and salt. Bake for 1 hour.

Turn tomatoes over and bake for 1 hour longer. Turn tomatoes over again and bake until dark red and very tender. The time will depending on the ripeness of the tomatoes: 15 minutes for very ripe or canned tomatoes and up to 45 minutes for less-ripe fresh tomatoes. Layer tomatoes in serving dish, sprinkling a little garlic over each layer. Pour remaining reserved oil over the tomatoes.

* The flavor of the tomatoes improves with time. I like to let them rest for at least 2 hours before eating them. Store in refrigerator and bring to room temperature before serving.


  • 1 cup olive oil, divided
  • 2 pounds tomatoes (or 2 (28-ounce) cans whole tomatoes), halved lengthwise and seeded
  • 1½ teaspoons dried oregano
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons fresh Italian parsley (optional)
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