Slow-roasted tomatoes: Crispy on the outside and moist and succulent in the middle with fresh herbs on top.

slow-roasted tomatoes with herbs

London, 22nd May 2013 – This is the British Tomato week and I celebrate it by posting a tomato recipe. British growers put time and effort into growing this amazing fruit which likes dry and sunny weather.

tomatoweek2013 In Britain tomatoes are mainly grown in glasshouses, where the desired sweetness is obtained by ripening fully on the plant before harvesting.

I also grow my own tomatoes and my young plants are ready to be moved into the glasshouse. I will also plant a few tomatoes plants outside and hope for a dry, sunny British summer…

young tomato plants

These roasted tomatoes are crispy on the outside and moist and succulent in the middle. In order to obtain this result I slow-roasted the tomatoes in the oven at 140 degrees without using the fan mode and being very careful not to overcook them. The roasting time depends on the tomato size; for this recipe I used tomatoes with a diameter of 6 cm, and I roasted them for two and a half hours.

slow roasted tomatoes with herbs

The topping is a flavoursome spread made with many herbs blooming in my garden at the moment, and with Mediterranean sundried tomatoes and capers.

Slow-roasted tomatoes are perfect for a tasty and elegant starter. Any leftovers can be roughly chopped used as a pasta condiment with a bit of oil and plenty of Parmesan for lunch the next day.

I enter this recipe into the May Herbs on Saturday challenge which is organised by Karen from Lavender and Lovage and this month is hosted by Anneli over at Delicieux.




Disclosure: I have no affiliation with the British Tomato Association and all opinions expressed here are mine.



(slow-roasted tomatoes with herbs)



  • 1 kg tomatoes (I had 14 tomatoes with 6 cm diameter)
  • 3 tsp oregano (I used dried oregano)
  • 3 tsp fresh thyme
  • 3 tsp fresh chives
  • Fresh rosemary and bay leaves (just a few sprigs and leaves)
  • 5 sundried tomatoes
  • 1 heaped teaspoon of capers
  • 4 garlic cloves, minced
  • 2 ½ tsp brown sugar
  • sea salt
  • 2 tbsp extra virgin olive oil for the herbs mixture
  • 3 tbsp extra virgin olive oil for drizzling the tomatoes

You also need:

  • a large baking tray (26 x 37cm)
  • non-stick baking paper.

Method (for a printable version, please scroll down to the bottom):

Preheat the oven to 140˚C (use the no fan-assisted mode) and line a large baking tray (26 x 37cm) with non-stick baking paper.

slow roasted tomatoes with herbs, chopping herbs  slow roasted tomatoes with herbs, chopping herbs

Chop roughly the herbs, sundried tomatoes and capers together with minced garlic. Add the sugar, salt and extra virgin olive oil to the roughly chopped mixture.

slow roasted tomatos with herbs

Wash and slice the tomatoes in halves. Make two gently cuts across the middle of each half.

slow roasted tomatos with herbs, preparing

Lay the tomatoes, cut-sides facing up, in the baking tray.

slow roasted tomatos with herbs, preparing

Drizzle the tomatoes with extra virgin olive oil (circa 3 tablespoon) and spread the herb mixture evenly on top of each tomato half. Scatter rosemary and bay leaves over the top.

slow roasted tomatoes with herbs

Roast the tomatoes for 2 ½ hours (the roasting time depends on the tomato size!) or until the top starts to turn crisp, the tomato flesh is soft and the tomato skin has become wrinkled….

Serve as an antipasto (starter) with bruschetta.


Slow-roasted Tomatoes with Fresh Herbs

Click the picture for a printable version of slow-roasted tomatoes with herbs recipe!

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37 Responses to Slow-roasted tomatoes: Crispy on the outside and moist and succulent in the middle with fresh herbs on top.

  1. Pingback: Epic Round Up: Herbs On Saturday Cooking Challenge for May! | Delicieux

  2. These sound amazing Rita, let’s hope your tomatoes have a chance to ripen!

  3. Wow,
    I love roasting tomatoes too as it really brings out the flavor in them. Love this dish with the fresh herbs, will have to to try it out soon!

  4. andreamynard says:

    I’m so late in seeing this post Rita, but wow, those tomatoes look so delicious! I’m definitely going to try this. It’s going to be quite a while before I have any home-grown ones but I have a great farmshop down the hill from me that grows their own tomatoes in an old greenhouse (they’re a lot earlier and more dependable than mine!) and they’re the tastiest ones I’ve had outside Italy.

  5. These tomatoes look so fresh and delicious 😀

    Choc Chip Uru

  6. I do love roasted tomatoes and often make them in a similar way to you. Slow roasting is so good for bringing alive the sweetness of the tomato. I sometimes add a splash of really old balsamic too. I really like the idea of the capers.

    • Rita says:

      Oh yes old balsamic is always very good combined with tomatoes!! Capers is an alternative to balsamic (two quite strong and distinctive flavours).

  7. Choclette says:

    Oh, roasted for 2 1/2 hours? Those tomatoes must taste sublime, they certainly look as though they do. We try growing outdoor tomatoes every year in a hopeful sort of way, we generally get some every three or four years BUT they are never as sweet as indoor ones and the skins are tougher.

    • Rita says:

      My husband complains that I consume a lot of energy to produce such delicious treat!! But I bake a huge amount of tomatoes and use them during the week (bruschetta topping, pasta salad, cous cous condiment….). PS I have a lots of hopes for my tomatoes plants…this week we had the perfect tomatoes weather!!

  8. Karen says:

    I have roasted tomatoes but yours sound extra special with your herb topping.

    • Rita says:

      Dear Karen, I love herbs and I often use them. It’s now summer weather here in the UK and I sprinkle fresh herbs on top of all my dishes…

  9. These tomatoes look so delicious my friend, lovely looking spices 😀


  10. petra08 says:

    I love to roast tomatoes but I must try your recipe as they look gorgeous! 🙂

  11. These look totally delicious Rita! I love slow roasted tomatoes eaten with just a few anchovies on top…heaven!

  12. Delicious!! There is nothing quite like a home grown tomato…they just taste amazing. I love your addition of all the herbs and the capers too. I could eat tomatoes like that just on a slice of bread for breakfast, lunch and dinner 🙂 Lovely x

  13. I didn’t even realise it was British tomato week 🙂 What a wonderful way to liven up tomatoes. Would make a lovely side dish too!

    • Rita says:

      Dear Jacqueline, I am surprised to discover that British tomatoes are so sweet and delicious!! So I am happy to talk about it.

  14. Monet says:

    We are growing tomatoes, and I can’t wait until we can use them for this recipe! These slow roasted tomatoes look HEAVENLY, Rita! Thank you so much for sharing the recipe with us.

  15. Alida says:

    Ottimi questi pomodori! Io non li ho mai provati a fare. Una ricetta davvero rustica e squisita. Me la segno subito. A volte e’ difficile cucinare le verdure in modi nuovi. Buon weekend e half term! Parecchio da fare questa settimana! Ciao!

    • Rita says:

      O cara Alida grazie! La mia settimana e’stata lunghissima, scuola chiusa, genitori in visita e problemi con la casa in costruzione. I pomodori fatti cosi’ sono deliziosi…ancora meglio quando entriamo in piena stagione (qui in UK Agosto/Settembre).

  16. Adri says:

    Rita! Great minds think alike! I have been roasting tomatoes myself this last week as I have been testing olive oils. Some I put atop pasta, and others I hollowed out, stuffed and then roasted. They are transformed by the dry heat of the oven, aren’t they? They make a lovely condimento or a fab starter. Tomato season is upon us! Buon appetito!

    • Rita says:

      Dear Adri, a good extra virgin olive oil is essential when drizzling your food. I read the post about the oil and your fantastic starters (delicious ricotta and aubergine!!). I love to eat the leftovers with pasta and a GOOD ex v olive oil!!

      • Adri says:

        No kidding abou the olive oil, Rita. It just transforms things. I put it on top of an another starter, this one a mix of ricotta, fave and spring peas. As good as it was plain, once I added a drizzle of oil, it was lifted to the realm of the sublime. Let’s spread the word about fine olive oil!

  17. I love tomatoes cooked in this way – even hard, flavourless tomatoes taste good! Lovely photos too Rita 🙂

    • Rita says:

      eh, eh, I will try my best to grow a few flavoursome tomatoes this year!!! I agree with you: tomatoes cooked in this way taste good (no matter what!!)

  18. Francesca says:

    I’m trying to grow some tomatoes right now, its an interesting challenge in Holland that Im sure youre familiar with! My mom makes this all the time as an antipasto 😀

    • Rita says:

      Good luck with your tomatoes! Let’s hope for a sunny summer…( here in London in this moment It’is raining, windy and pretty cold. I also spot some hail mixed in with the rain…………………May 23rd!!!)

  19. These tomatoes with fresh herbs look amazing!

  20. You grow your tomatos, lucky you, I am so jealous. It tastes so much better.

    • Rita says:

      Dear Marta, this is my growing tomatoes report:
      2010: two small pots on a tiny concrete balcony, we had many delicious cherry tomatoes (vertical growing)
      2011: several plants on a community vegetable plot, we had a very poor crop
      2012: four plants on our allotment, no tomatoes
      2013: we have a glasshouse and we WANT to grow tomatoes!!!

      It’s a battle!!

  21. How wonderful. I must admit I have given up growing tomatoes but I always buy tons of them, especially when in France. There is nothing better than ones you grow yourself though, that sweetness is unbeatable and I hope to try out your recipe when I next have a BBQ. They would go so well with grilled meats and fish 🙂

    • Rita says:

      Dear Laura, I am always looking for good tomatoes: when I buy them I even smell the package to check the level of ‘aroma’ (???). I also buy tons of them when I am in South of Europe, in Italy. Grilled meat and fish would combine very well with these aromatic tomatoes.

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