The time is now to slow roast tomatoes!


What I think might be the last of the Early Girls, small and perfect tomatoes, are in abundance – especially at Whole Foods Markets – but not for long.

I love these little gems. They are perfect for slow roasting and will last in your refrigerator for a few weeks.  I add mine to stews and serve along side grilled fish for those last tastes of the late harvest season.

Roasted Tomato upside down tart with Boursin cheese.

The trick is to roast them low and SLOW! The results are a deep, rich tomato flavor with a caramelized like sweetness. Enjoy!

Slow Roasted Early Girls

Ingredients: As many Early Girls as you like. I used about 5 lbs.

Salt and Pepper

Some Good quality Extra Virgin Olive Oil (EVVO)

Heat the oven to 250 degrees. If you have a convection option, use it. Slice the tomatoes in half and lay on a parchment lined cookie sheet. Sprinkle with salt and pepper and drizzle just a bit of oil over the tomatoes. All told I think I used about a 1/2 cup on a full large jelly roll pan.

Place in the oven and leave them alone for 2 to 3 hours. I store my in a container with the juices accumulated from the bottom of the pan. If you have a vacuum sealer with the storage containers, you can keep these for up to 2 weeks in the refrigerator.

Use slow roasted tomatoes in tarts like the one pictured which was made by The Traveling Chef,  Kirk Warner in  Michigan featured in these photos by flavorista Tracey.

Another great use of slow roasted tomatoes is Tori Ritchie’s recipe from Bon Appetit.


  1. Basil & Apricot Salad Dresing | Flavorista - October 2, 2011

    […] spinach and baby greens are all excellent choices. In one version, I added toasted walnuts and the Early Girl tomatoes that are so abundant in Boulder Farmer's Markets. This dressing also works well on raw kale […]

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