These slow-roasted tomatoes turn sweet, rich, and chewy—then get packed in olive oil so you can enjoy them for months. Perfect for pasta, salads, sandwiches, pizza, eggs, or charcuterie boards.
Time: 10–15 min prep + 2.5–4 hrs oven
Yield: about 2–3 small jars (depends on tomato size)
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Ingredients
• 2–3 kg (4–6 lb) ripe tomatoes (Roma/plum work best)
• 2–3 tsp salt (sea salt or kosher)
• 1–2 tsp dried oregano or thyme (optional)
• 1 tsp garlic powder or 3–4 garlic cloves (thinly sliced)
• 1/2–1 tsp black pepper or chili flakes (optional)
• Olive oil (enough to fully cover tomatoes in the jar)
• Fresh basil/oregano leaves (optional)
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How to Make Them
1) Prep the tomatoes
1. Heat oven to 120°C / 250°F (or 110°C / 230°F for slower drying).
2. Wash tomatoes, pat dry.
3. Cut into halves or quarters (smaller pieces dry faster).
4. Scoop out watery seeds/juice if very juicy (helps them dry better).
2) Season + roast (slow dry)
1. Line baking trays with parchment.
2. Arrange tomatoes cut-side up in a single layer.
3. Sprinkle with salt and any herbs/spices you like.
4. Roast 2.5–4 hours until:
• edges look wrinkled,
• texture is dry-ish but still flexible (not brittle),
• there’s no visible watery juice.
Tip: Rotate trays halfway through. If your oven runs hot, lower to 110°C/230°F.
3) Cool completely
Let tomatoes cool to room temperature (very important before jarring).
4) Pack into jars + cover with oil
1. Use clean, completely dry jars.
2. Layer tomatoes in the jar (add sliced garlic/herbs between layers if using).
3. Pour olive oil until tomatoes are fully submerged.
4. Tap jar gently to release air bubbles, top up oil again if needed.
5. Close tightly.
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Storage (Important)
• Refrigerator: best and safest method. Keep tomatoes fully covered with oil.
Lasts: about 1–2 months (often longer if handled cleanly).
• Always use a clean, dry spoon to remove tomatoes.
• If any tomato pieces float above oil, push them down and add more oil.
Signs to discard
• Mold, fizzy bubbles, “off” smell, or slimy texture.
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Extra Tips for Perfect Results
• For longer storage, dry them a bit more (but don’t turn them into chips).
• Roma/plum tomatoes give the meatiest, best texture.
• Add chili flakes for a spicy jar, or basil + garlic for an Italian flavor.