Slow Roasted Garlicky Tomatoes

by Sarah on August 25, 2014

Undercover Caterer :: Slow Roasted Garlicky Tomatoes

You didn’t think that tomato season was over did you?  I assure you it is not. Well, it almost is–at least at my house.  I learned a trick a long time ago that if you slow your watering down after the tomatoes were established and on the vines, then they end up more flavorful. I like that trick for a couple of reasons. A)  I like a flavorful tomato, especially for cooking with; B) By this time of summer, it’s really really hot outside; and C) I don’t want to go outside and water.  It does shorten the lifespan of the growing season, but unless I am doing serious canning or something–I’ve got plenty here to work with and I probably didn’t water once after August 1st.

I guess this method of growing tomatoes is trendy at the moment.  It’s now called ‘dry farming’ and vendors are even labeling their tomatoes as such at the farmer’s markets and whatnot.  I will be honest and tell you that I have no idea if the tomatoes are actually tastier for going without water.  But it gives me the excuse of not going outside to water when it’s a million degrees outside.

Undercover Caterer :: Slow Roasted Garlicky Tomatoes

What you see above were the lonely tomatoes that wouldn’t fit into the sauce pot (from the basic freezer tomato sauce recipe I showed you last week).  I seriously did not want to cook a second batch of sauce because, man, it was hot.  So I decided to roast them in a super slow oven with some really garlicky oil.  Easy, tastes good, lasts a long time.  The perfect trifecta.

Undercover Caterer :: Slow Roasted Garlicky Tomatoes

Give these a whirl if you have a bunch of tomatoes laying about and you don’t feel like making sauce.  So far, I’ve put them in pasta, in an omelet, and smooshed up on a piece of French bread.  See what you can come up with!

Store in the fridge in a sealed container.

Slow Roasted Garlicky Tomatoes


  • Tomatoes, cut in half lengthwise. (I had enough to fill 2 half-sheet baking trays)
  • 4-6 cloves of garlic, (to taste) minced
  • 1/2 cup olive oil
  • salt, pepper


  • Preheat oven to 250.
  • Combine the oil and garlic and let sit about 30 minutes.
  • Place the tomatoes on the baking sheets cut side up. Drizzle garlic oil over all tomatoes, making sure to get a little garlic and oil on each one.
  • Season all with salt and pepper.
  • Roast for 4-5 hours. If you use convection, they will not take as long.
  • Tomatoes should appear mostly 'dry' but will still be a little plump.
  • Store in sealed containers in the fridge for up to 4 months.

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