Slow Roasted Tomatoes

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Preparation info

  • Serves


    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Annie O’Carroll taught me many awesome things in her tiny Surbiton restaurant Luca, and slow-roasting was one of them. I loved her slow roasted tomatoes; we put them in breads, salads and with mezze-style starters. You can use them in anything you want; my personal favourite is with poached eggs, asparagus and grilled chorizo.

  • Never try and rush the roasting by upping the oven temperature: they will either stew and go soggy or dry out and burn.
  • You can use any other herbs if you have your own favourites.
  • If you have any jars of sun-dried tomatoes or peppers marinated in oil in the fridge, use that oil instead of the olive oil for an extra flavour hit.


  • 8 large, ripe vine tomatoes
  • 1 tablespoon olive oil
  • 4 sprigs rosemary, stalks removed, leaves finely chopped
  • 6 sprigs thyme, stalks removed, leaves finely chopped
  • 2 teaspoons caster sugar
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper


Preheat the oven to 120°C (100°C fan) and line a large baking tray with greaseproof paper. Wash your tomatoes, remove the stalks and the eye and then cut them all in half. Arrange the tomato halves on the tray, cut side facing up. Drizzle with the olive oil, and sprinkle over the chopped rosemary and thyme, sugar, salt and black pepper. Cook for two hours until the tomatoes have wrinkled and lost about half of their bulk, but are still juicy-looking. Serve straight away or leave to cool on the tray and pop into the fridge until needed.