I’ve always loved sun-dried tomatoes, so I thought I’d try making an oven-dried version at home. It was a total success! Now that I’ve tried them a few times, I can confidently say these oven-slow-roasted tomatoes elevate just about anything they touch, from pizza and pasta to bruschetta and risotto. You name it. They add a layer of depth, richness, and subtle sweetness that reminds me of summertime. I added some garlic and herbs for extra flavor, and they turned out to be irresistible. Plus, they’re surprisingly easy to make, even in the dead of winter. Ready to learn more?
Before we begin, what's the difference between roasted, oven-dried and sun-dried tomatoes?
Traditional sun-dried tomatoes are dried outdoors over several days. Oven-dried tomatoes and slow-roasted tomatoes mimic that process using low heat in your oven. The key difference is moisture level: roasted tomatoes are softer and juicier, while oven-dried tomatoes cook longer and become more concentrated and chewy. This slow-roasted tomato method lands right in that sweet spot—deeply flavored, tender, and endlessly versatile.
Tips for Slow-roasting Tomatoes
A little patience goes a long way here. Low heat and time are what transform fresh tomatoes into something truly special! Here are my best tips and tricks for making perfect slow-roasted tomatoes in the oven at home.
What are the best types of tomatoes for roasting?
Roma tomatoes are my go-to for oven-roasted tomato recipes because they’re less watery. Cherry tomatoes also work beautifully if you want sweeter roasted cherry tomatoes, but they’ll cook a bit faster. Whatever you choose, look for ripe tomatoes that feel heavy for their size.
Do I have to peel the tomatoes before roasting?
Nope! There’s no need to peel your tomatoes for this roasted tomatoes recipe. The skins soften as they cook and help the tomatoes hold their shape, so I recommend just leaving them on.
How to Prevent Oven Roasted Tomatoes from Getting Soggy and Burning
Removing the seeds and pulp is important—that’s one of the reasons I recommended roma tomatoes earlier too. The extra moisture from the seeds and pulp will cause your tomatoes to steam instead of roast. Spread them out cut-side up and roast ‘em low and slow. Then they’ll dry out evenly without burning. Don’t forget to rotate the pan halfway through!
How should I store roasted tomatoes? Can I freeze them?
Once they’re out of the oven and completely cooled, you can store roasted tomatoes in a jar, submerged in olive oil, in the refrigerator for up to two weeks. You can freeze them, too! Just freeze in a single layer first, then transfer to a freezer bag. So convenient for making sauce, soup, pasta, and more on the fly.
Can you control how much to dry tomatoes in the oven?
Of course! Pull them early for softer oven-roasted tomatoes, or leave them in longer for chewier, more flavorful oven-dried tomatoes. Once you make these a few times, you’ll know exactly how you like them.
5 Ways to Use Roasted Tomatoes
- Stir them into tomato risotto or any creamy rice dish you like.
- Toss with pasta, olive oil, and Parmesan. Simple and delicious!
- Layer them onto your favorite sandwich or panini.
- Add to salads, quiche, or grain bowls.
- Spoon over pizza, bruschetta, or crostini.
They also work beautifully in soups, stews, and sauces when you want an extra punch of tomato flavor. Or if you want to go all out, you can serve them on your next charcuterie board!
Want more where that came from? Here are some more recipes I think you’ll love!
Slow Roasted Oven-dried Tomatoes Recipe
These slow-roasted tomatoes are gently oven-dried with garlic and herbs, creating deep, concentrated flavor perfect for pasta, risotto, sandwiches, and more.
Ingredients
Instructions
- Preheat your oven to 250 °F and prepare a baking sheet with a light oiling.
- Cut the tomatoes into quarters lengthwise (through the core). Carefully remove and discard the core, seeds and pulp.
- Arrange the tomatoes cut side up on your baking sheet and drizzle with oil, then season with salt and sprinkle with sugar. Scatter the garlic and oregano over the tops of the tomatoes.
- Bake on the center rack of your oven until they become wrinkled and deepen in color (about 2 to 2½ hours). Be sure to check them around 1½ hours and rotate the pan. Note: You can adjust the roasting time based on the size of your tomatoes. For example, if your romas are on the larger side, you may need to roast for a little longer. Keeping an eye on them while the cook is the best way to know when they are done.
- When you are happy with the way they look, remove them from the oven. Your tomatoes are ready to use in your recipe! If you don’t plan to use them immediately, you can pack them into a sterilized jar with a tight-fitting lid and cover them with olive oil, making sure they are fully submerged. Refrigerate for up to 2 weeks.
