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+ servings
Oven roast tomatoes

Roasted Roma tomatoes

A delicious topping for toast, accompaniment for a meaty main or great to enjoy with cheese.
Course: Appetizer
Cuisine: Italian
Keyword: Roasted tomatoes, Slow roasted
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10 people
Calories: 438kcal


  • 1 kg Roma tomatoes, ripe is best
  • 10 sprigs thyme, leaves removed from 8, leave the extra 2 sprigs for jar packing
  • 2 Tbsp extra virgin olive oil + extra for packing
  • ½ tsp salt


  • Preheat oven to 100° Celsius (210° F) and line a baking tray with parchment paper (I like the unbleached, chlorine-free variety from If You Care)
  • Wash the tomatoes well, then remove the core at the top
  • Cut each tomato into 3 thick slices and place in a large bowl
  • Drizzle over the 2 Tbsp of olive oil, add the thyme leaves from the 8 sprigs and sprinkle with salt. Rub everything together gently so the tomatoes are well coated
  • Line the tomatoes on baking sheets in a single layer
  • Bake in the oven for 3.5 - 4 hours or until the tomatoes are soft and shrivelled, almost semi-dehydrated
  • Pack into a jar, add the extra 2 sprigs of thyme in whole then cover with as much olive oil as needed so that the tomatoes are completely submerged. Store in the fridge
  • Enjoy with anything you fancy! They go so well over avocado on a delicious piece of crunchy sourdough or as a side to slow roasted meats too.


These should keep for a month in the fridge but if you're anything like us you'd never know because they're gone in a couple of weeks! It's also worth noting that the olive oil may harden, so just let the jar sit out on the bench for 5-10 minutes to warm up before serving and it will return to liquid.


Serving: 100g | Calories: 438kcal | Carbohydrates: 41g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Sodium: 1214mg | Potassium: 2431mg | Fiber: 13g | Sugar: 26g | Vitamin A: 8805IU | Vitamin C: 153mg | Calcium: 141mg | Iron: 4mg