Capture the flavor of peak tomato season with this simple recipe for slow-roasted tomatoes, garlic, and fresh herbs preserved in olive oil. Rich, savory, and incredibly versatile, they're perfect for spreading on toasted bread or tossing with pasta.
Slow Roasted Tomatoes in Olive Oil
|Le Parfait
Slow Roasted Tomatoes in Olive Oil
Le Parfait
Rated 5.0 stars by 1 users
Category
Preserves
Cuisine
Mediterranean
Servings
8
Prep Time
15 minutes
Cook Time
2 hours 30 minutes
Capture the flavor of peak tomato season with this simple recipes for slow-roasted tomatoes, garlic, and fresh herbs preserved in olive oil. Rich, savory, and incredibly versatile, they're perfect for spreading on toasted bread, tossing with pasta, or serving alongside your favorite cheeses.
Ingredients
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2 lbs cherry or grape tomatoes
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5 garlic cloves, peeled
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4 sprigs fresh thyme
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2 sprigs fresh rosemary
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2 tsp fresh oregano leaves (or 1 tsp dried)
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½ tsp red pepper flakes (optional)
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1 tsp flaky sea salt
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½ tsp freshly ground black pepper
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2 tbsp extra virgin olive oil (for roasting)
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1 - 1 ½ tbsp extra virgin olive oil, as needed to cover the tomatoes
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250ml Super Jars
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500ml Super Jars
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Labels
EQUIPMENT
Directions
Preheat the oven to 275°F and line a baking sheet with parchment paper.
Arrange the tomatoes and garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, oregano, and red pepper flakes. Add the thyme and rosemary then gently toss to coat.
Roast for 2 - 2 ½ hours, stirring once halfway through, until the tomatoes are soft, lightly carmelized, and still holding their shape. Let cool for 20 minutes.
Transfer the roasted tomatoes, garlic, and herbs to a clean Le Parfait jar.
Pour enough extra virgin olive oil over the tomatoes to completely cover them, gently tapping the jar on the counter to release any air bubbles.
Seal the jar and refrigerate for up to 4-7 days, or in the freezer for up to 3 months. Keep the tomatoes completely covered with olive oil and always use a clean utensil when serving.
Recipe Note
Serving Tip: Don't discard the flavorful herb-infused olive oil! Use it for dipping crusty bread, drizzling over roasted vegetables, tossing with warm pasta, or using as a base for salad dressings.