The Sweetest Slow-Roasted Tomatoes You’ll Ever Taste (With Just 3 Ingredients!)

There’s something magical about slow-roasted tomatoes. The way they transform from simple, humble tomatoes into something so incredibly sweet and rich, it almost feels like alchemy. And the best part? You don’t need any fancy ingredients or techniques. Just tomatoes, olive oil, salt, and pepper. That’s it. No sugar, no unnecessary extras. The natural sweetness of the tomatoes intensifies as they roast, creating little bites of pure flavor that can be eaten straight off the tray or used in so many dishes.

Slow roasted cherry tomatoes with garlic and herbs, showcasing the perfect caramelization for a simple and delicious recipe. Ideal for adding flavor to various dishes.

I make these all the time, especially in late summer when tomatoes are at their peak. They are a staple in my kitchen. And once you try them, I promise they’ll be in yours too.

Why Slow-Roasting?

Roasting tomatoes at a low temperature over a long period concentrates their flavor in a way that a quick, high-heat roast just can’t. The natural sugars in the tomatoes caramelize slowly, giving them an almost jam-like consistency. The edges get slightly wrinkled, the centers become soft and bursting with flavor, and every bite is a little taste of summer, no matter what season you’re in.

The Ingredients (Just Three!)

Tomatoes – Any variety will work, but I find that Roma tomatoes, cherry tomatoes, or grape tomatoes are perfect because they have a good balance of sweetness and acidity.
Olive oil – A generous drizzle helps the tomatoes roast evenly and enhances their richness. I like to toss them in a bowl after cutting them in half so that they are evenly coated.
Salt and black pepper – Simple seasonings that bring out the best in the tomatoes.

That’s it. No need for sugar or balsamic vinegar. The slow roasting does all the work.

Easy slow roasted cherry tomatoes tossed in olive oil, salt, and pepper for a flavorful and simple dish.

The Method: Simple and Foolproof

Here’s how I make these little bites of heaven:

Preheat your oven to 200°F (93°C). Low and slow is the way to go.

Slice the tomatoes lengthwise. This gives the maximum surface area for roasting while keeping them sturdy.

Toss them with olive oil. I do this right on the baking sheet to save on dishes. Just drizzle, then use your hands to make sure every tomato is coated.

Season with salt and pepper. A little goes a long way, but don’t be shy.

Arrange them cut-side up on a baking sheet. This helps all the juices stay inside the tomato instead of leaking onto the pan.

Slow-roasted cherry tomatoes cut lengthwise and arranged cut-side up on a baking sheet, perfect for a simple, flavorful recipe.

Roast for 2 hours. Your kitchen will start to smell amazing about 45 minutes in. Be patient, it’s worth it.

Slow roasted cherry tomatoes fresh from the oven, perfect for adding flavor to dishes.

Let them cool slightly before eating. Or just dive in like I do. No shame in that!

The Taste: Pure Tomato Intensity

The first time I made slow-roasted tomatoes. I was expecting them to taste good, but I wasn’t prepared for just how good. The sweetness was unreal, like nature’s version of candy. I popped one in my mouth right off the tray, then another, and before I knew it, half the batch was gone.

They’re like sun-dried tomatoes but softer, juicier, and without the chewiness. They still hold their shape, but they collapse in your mouth with a burst of sweet, tangy, umami-rich goodness.

How I Use Slow-Roasted Tomatoes in My Kitchen

These beauties don’t last long in my house, but when I manage to save some, here’s how I love to use them:

Straight off the tray – Honestly, sometimes I don’t even get to the part where I store them. They’re too good to resist.
Tossed into pasta – I mix them into warm pasta with a little garlic, parmesan, and fresh basil. Instant magic.
On toast – Spread ricotta or goat cheese on toasted sourdough, then top with slow-roasted tomatoes and a drizzle of olive oil.
In salads – They add a sweet, deep flavor to any salad, from simple greens to a heartier grain-based salad.
With eggs – Scrambled eggs, omelets, or even just alongside a sunny-side-up egg. They’re a game-changer.
On pizza – They make a great pizza topping or blend them into your tomato sauce for some extra flavor.
Blended into a sauce – A quick blitz in the blender with a little olive oil, garlic, and herbs makes an insanely good sauce for pasta, fish, or chicken.
With burrata – This is my go-to appetizer when friends come over. Slow-roasted tomatoes, creamy burrata, fresh basil, and good bread. Nothing better.
In sandwiches – They add a next-level punch of flavor to sandwiches, wraps, or even burgers.
Mixed into grains – Try them with quinoa, farro, or couscous for an easy side dish.
As a side dish – Serve them alongside grilled chicken, fish, or even steak for a pop of natural sweetness.
In soups – Blend them into tomato soup for an ultra-rich depth of flavor.

A delicious bowl of orzo pasta topped with roasted vegetables, crispy tofu, pesto sauce, and slow-roasted tomatoes for a healthy vegan meal.

Storing and Saving for Later

If (and that’s a big if) you have any left over, they store beautifully:

In the fridge: Keep them in an airtight container for up to a week. I like to drizzle a little extra olive oil over them before storing.
In the freezer: Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag. They last for months and are amazing in soups and stews.

The Secret to Their Sweetness

People always ask me, “What did you add to make them taste so sweet?” And the answer is…nothing. Just time and heat. That’s the beauty of slow-roasting. It does all the work for you.

I love that these tomatoes are naturally sweet without needing added sugar. It’s a reminder that when you start with great ingredients and treat them right, you don’t need much else. The simplest foods are often the best.

Easy Slow-Roasted Tomatoes Recipe

Ingredients:

Fresh tomatoes (Roma, cherry, or grape work best)
Olive oil
Salt and black pepper

Instructions:

Preheat oven to 200°F (93°C).
Slice tomatoes lengthwise to maximize surface area.
Coat with olive oil by drizzling over the tomatoes and tossing to ensure even coverage.
Season with salt and black pepper to enhance flavor.
Arrange cut-side up on a baking sheet to keep juices intact.
Slow-roast for 2 hours until they are soft, slightly wrinkled, and bursting with flavor.
Let cool slightly before eating, or enjoy them warm straight off the tray!

Storage Tips:

Refrigerate: Store in an airtight container with a drizzle of olive oil for up to a week.
Freeze: Lay flat on a baking sheet, freeze until solid, then transfer to a freezer bag for long-term storage.

Why You Need to Make These

If you’ve never tried slow-roasted tomatoes before, I’m telling you, now is the time. They’re easy, hands-off, and the flavor payoff is huge. Whether you use them in a recipe or just eat them straight from the pan (which, let’s be honest, is highly likely), you’ll never look at tomatoes the same way again.

A plate of easy slow roasted tomatoes with fresh basil and seasoning, perfect for a quick and flavorful side dish or pasta topping.

So grab some tomatoes, turn on your oven, and get ready for the sweetest, most delicious slow-roasted tomatoes of your life. I can’t wait for you to try them! And when you do, let me know how you use them. I love hearing new ways to enjoy my favorite kitchen staple!

With love,

Bri & Cat