ina garten’s slow roasted tomatoes

Just picture this. An inviting caprese salad loaded with ripe sweet tomato slices. Or a big juicy burger topped off with a thick slice of tomato. For many of us, those picture-perfect tomatoes just aren’t available year-round. But plum tomatoes are. And they’re pretty darn good. Especially if you slow roast them. You can enjoy Ina Garten’s Slow Roasted Tomatoes any time of year.

ina garten’s slow roasted tomatoes

I’ve tried a number of approaches, but I am here to proclaim …Ina Garten’s method of roasting tomatoes is the sure winner. The slow roasting produces a wonderful caramelized flavor without the worry of burning any smaller tomatoes in the bunch.

ina garten’s slow roasted tomatoes

Typically, I would recommend lining the pan with parchment paper but it really isn’t necessary with this slow roasting process. Couldn’t be easier. Really. Two hours in the oven and …there you have it!

ina garten’s slow roasted tomatoesina garten’s slow roasted tomatoes

These beauties are delicious, warm or cold. Try them on a sandwich, in an omelette, on a pizza. They are a natural addition to an antipasti tray or grilled vegetable platter. I’ve recently been obsessed with adding these guys to a fried egg sandwich with arugula and shaved parmesan.

Or add them to your next mozzarella, arugula & basil panini. Don’t forget that splash of olive oil & balsamic.

ina garten’s slow roasted tomatoes

But the favorite seems to be the tried-and-true caprese salad. Actually, that’s how Ina Garten features them in her book, Barefoot Contessa: Back to Basics. You’ll find it on page 90 …Roasted Tomato Caprese Salad.

I highly recommend that you give these a try. You may even decide to make these tomatoes during the peak tomato season. Hmmm …let’s see. Jersey tomato or roasted tomato?  Who knows?

ina garten’s slow roasted tomatoesIna Garten’s Slow Roasted Tomatoes

slow roasted tomatoes

Adapted from Ina Garten in Barefoot Contessa: Back to Basics

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Rosemary Stelmach

Ingredients

  • 12 plum tomatoes, halved lengthwise, seeds removed
  • 1/4 cup good quality olive oil
  • 2 tablespoons aged balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Instructions

  1. Preheat oven to 275°F.  

  2. Arrange tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  (If you prefer, oil and vinegar can be mixed in a small bowl, then applied with a basting brush.)

  3. Evenly sprinkle the tomatoes with the garlic, sugar, salt and pepper.  Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.  If the tomatoes are on the large side, they may need to roast longer.

  4. Allow the tomatoes to cool at room temperature.  If not using right away, store in an closed container in the refrigerator for up to a week.

Ina Garten's Slow Roasted Tomatoes

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  • Hi Rosemary! Sorry to keep bothering you, but this is my next adventure. I think my local farm market will soon run out of good quality fresh tomatoes, and before they do, I would very much like to try this. I am contacting you again because as I read the recipe, I do have one question. How do I know when the tomatoes start to caramelize? Do they visibly get darker? Thanks again! BTW, my wife resurrected my petrified tomato jam by warming it gently and stirring in water. It turned out very good, after a few detours along the way! Thanks for that!

    • Hi Jim. No need to apologize! I would say that the tomatoes definitely get darker in color as they start to caramelize, as illustrated in my photos. To be certain, you can test the juices by spooning a little onto a plate and letting it cool. Now run your finger it. If it holds the line, the jam is ready. So glad your wife was able to resurrect your original batch!

  • 5 stars
    These are the absolute best roasted tomatoes I have ever had!!! I just added fresh basil. Making them again very soon!!