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Home » Recipes » Sauces, Dressings and Condiments

Slow Roasted Cherry Tomatoes

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Jul 27, 2015
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Slow roasted cherry tomatoes bake for hours, bringing out their natural sweetness and turning them into little candy tomato nuggets. Use for chicken, fish, pork, pasta, bruschetta - anything!

A small white bowl of slow roasted cherry tomatoes in front of a bunch of fresh parsley and a jar of more roasted tomatoes.


 

Tomatoes are a Southern thing, if you ask any Southern woman. We are expected to grow them, love them and use them in a hundred different ways.

Well, twist my arm, I’m in!

Heirloom tomatoes are a favorite, of course, but I love just a regular red tomato, too.

I have fond memories of sliced homegrown tomato sandwiches at my grandmother’s house (who we called Jamma).

When I was little, my favorite way to eat them was to sprinkle the tomato slices with a little sugar - yes, sugar - and pick them up and dive right in, the juices dripping down my happy face.

A small white bowl of slow roasted tomatoes in front of a jar of more roasted tomatoes.

Slow roasted cherry tomatoes are a different take on the sweet tomato slices I loved as a child.

Instead of eating them raw with sugar, these are slow roasted for hours, bringing out their natural sweetness and turning them into little candy tomato nuggets.

You'll be amazed at how they are transformed!

Halved cherry tomatoes seasoned and spread out on a baking sheet before being roasted.
Roasted halved cherry tomatoes on a baking sheet.
Close up of seasoned and roasted halved cherry tomatoes on a baking sheet.

My Aunt Edith passed along her recipe for these slow roasted tomatoes.

They are sweet with a hint of savory and perfectly capable of adapting to any dish you want to pair them with.

She said they go great with chicken, fish, pork, pasta, bruschetta and probably even quinoa (she’s never eaten it but she knows me well!)

Bowls of roasted cherry tomatoes and soft spreadable white cheese in front of plate of toasted bread.

It’s true, too. They are so versatile.

Plus, they keep for several weeks in the refrigerator. If they last that long...

And so good you’ll find yourself snacking on them straight out of the jar or putting them on a baguette or toast, possibly with a little spread of goat cheese, and calling it lunch.

It’s a tomato sandwich, reimagined.

Close up of roasted sweet tomatoes in a small bowl alongside a bunch of parsley and a jar of more tomatoes for storing.

You’re gonna want to keep a jar of these slow roasted tomatoes stashed in your fridge all summer long to brighten grilled meats and bring a punch to your favorite pasta salads.

Enjoy!

XO,

Kathryn

Close up of halved cherry tomatoes on a baking sheet after being roasted in the oven.
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4.53 from 42 votes

Slow Roasted Cherry Tomatoes

Slow roasted cherry tomatoes bake for hours, bringing out their natural sweetness and turning them into little candy tomato nuggets. Use for chicken, fish, pork, pasta, bruschetta - anything!
Prep Time10 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 40 minutes mins
Yield: 1 ½ cups

Ingredients

  • 2 pints cherry or grape tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon Mrs. Dash original seasoning
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • 1 teaspoon light brown sugar

Instructions

  • Preheat oven to 325 degrees F.
  • Place the halved tomatoes on a baking sheet. Drizzle with the olive oil and then sprinkle all of the seasonings on top. Toss to combine and evenly coat the tomatoes with all of the seasonings.
  • Bake at 325 for 30 minutes.
  • Reduce the heat to 200 degrees F and bake for another 2 hours.
  • Let the tomatoes cool then refrigerate in a jar or covered container. Use for chicken, fish, pork, pasta, bruschetta - anything! They'll keep for several weeks in the fridge.

Nutrition

Serving: 1serving | Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 63mg | Fiber: 2g | Sugar: 10g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Amanda

    August 07, 2015 at 10:12 am

    these look so delicious!! have always wanted to make these kind of tomatoes!! pinning & sharing! 🙂

    Reply
    • Kathryn

      August 07, 2015 at 2:41 pm

      Thanks Amanda! They are super easy, just take a bit of time in the oven. But well worth it... you'll want to put them on everything! Hope you'll try them soon and let me know what you think! XO

      Reply
  2. Tez @ Chile and Salt

    May 30, 2016 at 5:00 pm

    These are so incredible Kathryn! I totally get the candy analogy. They turn so amazingly sweet & definitely go with ANYTHING! Thanks for the great post!

    Reply
    • Kathryn

      May 30, 2016 at 8:41 pm

      Thanks Tez! It's a Southern classic for sure!

      Reply
  3. Kim Young

    June 07, 2016 at 10:08 pm

    You just gave me a whole bunch of new ideas to use with slow roasted tomatoes! This looks just delicious and I'm dying to try a reimagined tomato sandwich! Thanks so much for sharing with us at You Link It, We Make It and we hope you'll link up with us again! Happy Wednesday!

    Reply
    • Kathryn

      June 08, 2016 at 5:20 pm

      Thanks Kim! It's a summer classic here 🙂

      Reply
  4. Jacqui

    November 23, 2016 at 7:42 am

    I am in South Africa, and would love to try these... what exactly is Mrs. Dash original seasoning?
    Need to find a local alternative. Many thanks.

    Reply
    • Kathryn

      November 23, 2016 at 2:13 pm

      Hi Jacqui! Mrs. Dash is a salt-free seasoning blend. You can see it on Amazon here to look at the ingredients (check the last picture for the ingredient list): http://amzn.to/2fpvdIM
      If you have any all-purpose, salt-free seasoning blends locally, you could try substituting that. Hope you try this - the tomatoes are amazing!

      Reply
  5. Karen

    January 27, 2018 at 10:41 am

    I just found you and have been looking through your recipes. I am pretty excited to try some. THIS one is really exciting, as I grow a LOT of organic heirloom cherry tomatoes in the summer and this seems to be the prefect way to change it up , use them up , and maybe hold on to that summer just a little longer. I would guess that these would freeze well and come out with the same flavor and texture, since they are cooked. Have you tried that?
    Thanks and I look forward to following you.

    (p.s. you had me at whole wheat and bourbon.)

    Reply
    • Kathryn

      January 29, 2018 at 6:32 am

      So glad you found me Karen! This is definitely a great way to use up lots of homegrown tomatoes when they just keep coming. I haven't tried freezing them since they keep so long in the fridge but I would think that would work since the moisture is out of them already. Can't wait to hear what you think! And cheers! 🥃❤️

      Reply
  6. Deeana

    August 29, 2018 at 4:16 pm

    Hello, I am thrilled to find & try your recipe since we have an abundance of cherry tomatoes this year. Do you have any tricks for knowing when thry are done? What should the texture look like? Thanks, Dee

    Reply
    • Kathryn

      August 29, 2018 at 7:44 pm

      Oh I'm so happy to hear that Deeana! I think you'll love these and they can be used in so many ways! So the timing in the recipe card always is spot on for me - and my aunt who gave me this recipe 😊 They tomatoes will bee nice and shriveled up, like in the photo on the baking sheet above. I hope that helps and I hope you enjoy them!

      Reply
4.53 from 42 votes (42 ratings without comment)

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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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