Slow roast tomatoes recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 1 hr 30 min
- 2 hrs
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  • Slow roasting tomatos in a little sugar and olive oil really brings out their natural flavour. You can also add fresh herbs or chilli flakes.


    • 12 British classic or large plum tomatoes
    • 2tbsp olive oil
    • 1tsp brown sugar
    • ½ tsp sea salt flakes
    • A good twist of ground black pepper


    • Pre-heat the oven to 190°C (375°F, gas mark 5).

    • Cut the tomatoes into quarters and arrange in a single layer in a shallow roasting tin. Toss in the oil, sugar, salt and pepper.

    • Roast in the oven for 1½-2 hrs turning from time to time. They are ready when reduced, deep red and just beginning to char. For a ‘sun blushed’ effect, remove the tomatoes from the oven a little earlier.

    • Store in an airtight container and refrigerate for up to 2 weeks.

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