The warm weather may be fading, but your tomato game doesn’t have to. This low and slow roasting method turns even the most lacklustre tomatoes into rich, jammy flavour bombs you’ll want to pile on everything. Perfect for cooler months, this technique brings out the best in your off-season produce and gives you a hit of sunshine all year round.
Ingredients
- Tomatoes on the vine (or any tomatoes you have — halve or wedge larger ones)
- Whole garlic cloves (skin on)
- Olive oil (go for the good stuff)
- Salt (to taste)
- Dried chilli flakes (optional, but highly recommended)
- Sprigs of rosemary or thyme (optional but delightful)
Method
- Wash your tomatoes well — a good soak is best.
- Halve or wedge any large tomatoes. Keep smaller ones whole.
- Line a tray (we love our Scanpan Roaster) and spread out the tomatoes.
- Drizzle generously with olive oil and sprinkle with salt and dried chilli flakes.
- Add whole garlic cloves (skin on) and tuck in some sprigs of rosemary or thyme.
- Roast at 100°C for 4 hours. Check at the 3-hour mark to make sure they’re not darkening too much — ovens can vary. You’re looking for tomatoes that are shrivelled but still juicy, with a deep, jammy flavour.
Serving Ideas We Love:
- Blitz with fresh basil and your roasted garlic for an unforgettable pasta sauce (just toss through hot pasta).
- Spread on crusty toast with goat cheese or ricotta.
- Top a salad with these beauties, plus herbs, lemon, and shavings of parmesan.
- Pop them into a quiche, tart, or frittata.
- Add to your brekkie spread, avocado toast, or a weekend egg dish.
Try them with these recipes:
- Baked Salmon Carbonara Linguine – quick, easy and totally nourishing
- Pork & Fennel Bangers & Mash – add some sweet tomato goodness at the end
- Avocado Toast – the perfect addition to a breakfast classic
Sweet, jammy, and rich in all the best ways—this one’s a keeper.