Culinary Institute of America Recipe
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Slow-Roasted Tomatoes

You can use these delicious roasted tomatoes immediately—tossed in pasta, used as a pizza topping, puréed for a jam to spread on a baguette, etc. Or, if you’d rather save them to satisfy a wintertime craving for summer tomatoes, just add additional extra virgin olive oil after roasting and they will keep in the freezer for months.

Watch our video all about tomatoes >

Source: CIA Chef Elena Sirignano ’87

Slow Roasted Tomatoes recipe by The Culinary Institute of America



  • Tomatoes, fresh vine ripened, core removed, and sliced in half through the middle (as if it were the equator)
  • Extra virgin olive oil
  • Sea salt
  • Fresh ground black pepper
  • Whole thyme sprigs
  • Whole garlic cloves


  1. Preheat the oven to 225 degrees F. Set the tomatoes on a sheet pan lined with parchment paper or foil, cut side/flesh side up. Drizzle with generous amounts of extra virgin olive oil.
  2. Sprinkle all of the tomato halves with generous amounts of salt and black pepper to taste.
  3. Scatter the thyme and garlic in and around the halves. This allows the oils of the garlic to seep into the tomato flesh, while allowing the garlic to be easily removed when finished.
  4. Set the sheet pan on the middle rack of the oven and allow the tomatoes to roast for 2 to 3 hours. They should reduce in size by about half, give off an amazing pizza aroma, and have slightly colored edges. They should not be blackened on the bottom—if they start to blacken, reduce the heat to 200 degrees F.
  5. When the tomatoes are cooked to the desired consistency, remove the thyme sprigs and garlic cloves. The tomatoes are ready to use as desired.

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