Skip to main content

Slow-roasted tomatoes don't get as dried out as sundried tomatoes but the slow-cooking does concentrate the flavor. Put them on pizza, toss in pasta or drizzle with olive oil and serve with mozzarella or feta.

Servings: One tray of tomatoes


4 to 5 ripe plum tomatoes

2 tablespoons olive oil

1 scant teaspoon salt

1 scant teaspoon sugar

½ teaspoon pepper


Preheat oven to 180 F.

Mix the olive oil, sugar, salt, and pepper in a medium bowl.

Slice the ripest tomatoes you can find and toss them in the olive oil, with salt, sugar and pepper.

Lay them on a cookie sheet and cook for three to four hours until they’ve shriveled up and are wrinkled.

You can store these in an airtight container in the fridge for up to a week.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at