Slow-Roasted Tomatoes with Olive Oil and Sea Salt

Searching for a way to stretch out and protect my supply, I came across Molly Wizenberg’s method for slow-roasting, and am proud to say that, since then, no tomato has gone to waste under my watchful eye. The method is very flexible and hard to mess up — I’ve used heirloom tomatoes in this recipe, but Molly recommends Roma. You can experiment with spices and herbs, but to extend their flexibility in other dishes, I’ve kept it simple with only olive oil and sea salt. For this recipe, I’ve roasted roughly two pounds of tomatoes, but you can roast as many or as little as you’ d like.
By / Photography By Michelle Leach | August 25, 2015


Preheat oven to 200 °. Wash tomatoes and remove the tops. Cut them in half, lengthwise. Pour olive oil in bowl and, using a pastry brush, lightly coat the tomatoes. Put the tomatoes on a baking tray or dish, skin side down. Sprinkle with sea salt, or herb/spice of choice. Following Molly’s direction, I use about a pinch of salt per four tomato halves. Bake the tomatoes for six hours. Allow tomatoes to cool to room temperature before storing in an airtight container. Kept this way, they will keep for several days. But good luck keeping your fingers out of them.


  • Ripe tomatoes (whatever you have on hand)
  • olive oil
  • sea salt
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