No Work Slow-Roasted Tomatoes

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How to preserve the flavor of summer tomatoes? I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze instead. After roasting, let the tomatoes cool to room temperature and pop the whole pan in the freezer (this freezes them individually, so they’re easy to separate later). When the tomatoes are firm (usually after just an hour), slide them into a Ziploc bag and keep them in the freezer for luscious, flavorful roasted tomatoes all winter long.

No Work Slow-Roasted Tomatoes


Prep Time: 15 minutes

Cook Time: 4 hours

Yield: Makes roughly 1-1/2 pints roasted tomatoes

No Work Slow-Roasted Tomatoes


  1. 4 pounds plum tomatoes, halved lengthwise
  2. 4 cloves garlic, minced
  3. 2 tablespoons minced thyme
  4. 2 tablespoons olive oil
  5. Sea salt and pepper, to taste


Preheat oven to 250 F.

Lay out tomato halves cut-side up on cookie sheets lined with parchment paper. Sprinkle garlic and thyme over tomatoes and drizzle with olive oil. Sprinkle with salt and pepper and roast for 4 to 5 hours, until tomatoes have a dull sheen but are still somewhat plump.


Cook Time: 4-5 hours

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  • mountainrn

    It’s that time of year again . .. .we are inundated with cherry tomatoes so I’m starting with those. :-) I love having these in the Winter . . . makes it more bearable. steph

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  • Peggy Dyslin

    Thanks for the recipe. It inspired me to get outside, pick the tomatoes and try your roasting technique. They are delicious. I keep eating them. I better get them in the freezer or there won’t be any left to freeze :)

    • liahuber

      I know! That happened to me with the last batch. :-)

  • Keith Kullberg

    How long do these keep? Does product need to be refrigerated?

    • liahuber

      They keep for about a week in the fridge, but also freeze beautifully … which is what I’d recommend (if you can keep yourself from nibbling at them until they’re gone).