Semi Dried Tomatoes ~ Slow-Roasted Tomatoes
Semi Dried Tomatoes are like little flavor bombs that enhance whatever they’re added to, whether it be an antipasto platter, sandwich, omelet, pasta, pizza, salad or more! Fresh, ripe tomatoes are cored, seeded and cut down into smaller pieces that are then roasted slowly at a low temperature to achieve the perfect balance of sweetness, juiciness and plumpness.
Servings: 3 cups
Equipment
Ingredients
- 5 pounds roma or plum tomatoes (See NOTES.)
- Extra virgin olive oil
Instructions
- Place a rack in the middle of the oven and preheat oven to 225˚F. Line a couple sheet pans with parchment paper.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Rinse, then core the tomatoes. Cut them in half lengthwise. Using a small spoon or grapefruit spoon, remove the pulp and reserve it for another use. Cut each tomato half into 2 or 4 pieces depending on their size. Try to keep the tomato pieces about the same size.
- Place the tomato pieces in a large bowl as you prep them.
- Once all the tomatoes have been prepped, pour some quality extra virgin olive oil into the bowl, enough to lightly coat all of the tomatoes. Toss well until all tomatoes are coated with the oil.
- Then, transfer the oiled tomatoes to parchment-lined sheet pans. Spread the tomatoes out in a single layer. (Do not pile the tomatoes on the pan!)
- NOTE: Do not salt the tomatoes! Salt will extract moisture from the tomatoes and will cause them to steam in the oven, which we do not want. You can salt the tomatoes after they or roasted or at the time of serving.
- Transfer the sheet pans to the middle rack of the 225˚F preheated oven. Slowly roast them over the next 3 to 3½ hours or so. Turn the sheet pans around every hour. After two hours, increase the heat to 250˚F. The timing is approximate as all ovens vary a bit. The tomatoes are done once they are reduced, beginning to dry out and a bit shriveled. But, they should not be completely dry like sun dried tomatoes. They should still retain some juice inside and be a little jammy. Generally, these tomatoes do not get caramelized since the oven temperature is so low, but they may if you increase the temperature.
- Remove the sheet pans from the oven and let the tomatoes cool. Salt them lightly, if desired. Serve at room temperature.
- Enjoy these semi-dried tomatoes as a condiment on your next antipasto platter or sandwich, in a salad or omelette, on crostini or bruschetta bread, as a topping for any grilled or roasted meat or fish or just enjoy them by the forkful! These slow-roasted tomatoes are incredibly delicious and can be served any number of ways. Buon Appetito!
Notes
- The yield for this recipe is about 3 cups slow roasted tomatoes, more or less. The actual yield will really depend on what type of tomatoes you use and how much pulp they had versus flesh.
- This recipe is mostly about technique and the amounts are pretty flexible. Use more or less tomatoes and olive oil based on what you have. It’s a really simple recipe with little prep but a long cooking time. Make it on a day when you will be home and are able to check on the tomatoes every so often.
- You may be tempted to roast the tomatoes at a higher temperature and for a shorter length of time. You can definitely do this and I have many times! The tomatoes will probably caramelize and char in some places and will be a bit drier than the slow roasting method. It’s a different type of roasted tomato, but also delicious.
- This recipe is really best with sauce/paste tomatoes such as Roma, plum, Amish paste and San Marzano. These types of tomatoes have a meaty texture, more flesh and fewer seeds than other varieties. Their flavor also develops best when cooked down. Having said this, slow roasting is a technique that can be used for any tomato. If you use a large beefsteak-style tomato, you will have so much more pulp to remove and discard, though.
- Do not salt the tomatoes! Salt will extract moisture from the tomatoes and will cause them to steam in the oven, which we do not want. You can salt the tomatoes after they or roasted or at the time of serving.
- Using a low oven temperature is key to get the desired texture and moisture level.
- Use the tomato pulp for something else, like making stock or soup or add it to your sauces. If you prefer to leave the pulp on the tomato for roasting, it will take much longer in the oven fyi, but also be delicious.
- You can prep and cut the tomatoes up to one day in advance, to save time on the day of roasting. Store them covered in the refrigerator.
- Store semi-dried tomatoes in an airtight container or glass jar in the fridge for 5 to 7 days, if they last that long! Bring them to room temperature before serving.
- You can also freeze these tomatoes and I have done so successfully many times. Place the semi dried tomatoes on a baking sheet in a single layer. Let them freeze individually, then transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Once frozen individually, it will be easy to grab a small handful whenever you want to add some to a recipe. Thaw before using.
