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Slow Roasted Tomatoes

This very simple recipe for slow roasted tomatoes is a great way to use up an excess or a batch of tomatoes that might have been in the fridge for a while and don’t look fit for a salad. It works with large tomatoes, but I think it looks particularly lovely with small cherry or grape tomatoes as well. It is the perfect accompaniment to grilled fish.

Top view of Slow Roasted Tomatoes by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Slow Roasted Tomatoes Recipe

(Serves About 2-4)


  • 1 lb. Cherry or Grape Tomatoes

  • 2 Cloves Garlic (Finely Minced)

  • 2 Shallot (Finely Minced)

  • ¼ Cup Rosemary (Finely Chopped)

  • 1 Tablespoon Balsamic Vinegar (the best you have)

  • 1 Tablespoon White Wine Vinegar

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Freshly Ground Black Pepper

  • 2 Tablespoons Extra Virgin Olive Oil


  1. Slice the tomatoes in half and mix with the chopped rosemary.

  2. In a separate small pan, sweat the shallots in olive oil until they become soft and golden.

  3. Add the garlic, and sweat that with the shallots until they lose their raw smell.

  4. Take a baking dish big enough to fit all of the tomatoes in a single layer.

  5. Lay the garlic and shallots on the base of the baking dish.

  6. Lay the tomatoes and rosemary over this base in a single layer, open side up.

  7. Sprinkle the tomatoes with salt and pepper.

  8. Drizzle olive oil, balsamic and white wine vinegar over the tomatoes.

  9. Pre-heat the oven to 300 degrees Fahrenheit. Cook the tomatoes until they soften and begin to release their liquid.

  10. Remove from the oven and check for seasoning.

  11. Drizzle with a little more olive oil, and sprinkle with salt and some fresh black pepper before serving.

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