Preparation
1. Preheat the oven:
Set your oven to 250°F (120°C) for a gentle, slow roast.
2. Prepare the baking dish:
Use a large, deep baking dish — about 9x13 inches or similar, at least 2½ to 3 inches deep. This allows room for the tomatoes to release their juices and caramelize without overflowing.
3. Assemble the ingredients:
Add the chopped heirloom tomatoes, peeled garlic cloves, peppers, fennel, sliced shallots, thyme, rosemary, and oregano to the dish. Sprinkle generously with sea salt and cracked black pepper.
4. Add the olive oil:
Pour the olive oil over the mixture until the tomatoes and herbs are mostly submerged and glistening. The oil should form a shallow pool around the ingredients — about 2 cups, or enough to coat everything evenly.
5. Slow roast:
Place the dish in the preheated oven and roast uncovered for 4–6 hours, gently stirring once or twice during cooking. The tomatoes should soften, caramelize at the edges, and become rich and jammy.
6. Cool & serve:
Remove from the oven and allow to cool slightly. Serve warm with crusty bread, or let cool completely for storing.
Serving & Storage
Serve with grilled sourdough, toss into pasta, or spoon over roasted vegetables or fish.
Store in a sealed jar in the refrigerator for up to 1 week, making sure the tomatoes stay covered in olive oil.
The infused oil is liquid gold — drizzle it on salads, soups, or soft cheeses.
About the Recipe
Celebrate fall harvest with these slow-roasted heirloom tomatoes infused with garlic, thyme, rosemary, and oregano. Bathed in olive oil and roasted low and slow, they’re perfect for sauces, spreads, or enjoying right from the pan.
Ingredients
3 lbs heirloom tomatoes, roughly chopped (mix of colors and sizes) with a heavy mix of San Marzano's (sauce tomatoes) Roma's also do well.
1 cup garlic cloves, peeled
2 large shallots, thinly sliced
6 peppers choose the peppers of your choice, serrano’s, thai, banana ( this will give your tomatoes a little of heat, but if you don’t have a preference of heat use 2 red bell peppers and slice to your preference
1 bunch fresh thyme
4 sprigs fresh rosemary
4–5 sprigs fresh oregano
1 Tablespoon of fennel
2 cups olive oil (enough to fully cover the tomatoes and herbs)
Generous sprinkle of coarse sea salt. Preferably 1-2 tablespoons
Cracked black pepper, to taste