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Tomato Conserva

By Marc Vetri / Photography By Scott Phillips
Delicious in a rustic pasta or riff on a Caprese salad, these slow-roasted tomatoes can be added to just about any dish that wants some rich flavor. They need 5 to 6 hours in the oven, so plan accordingly.


  • 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise 1/2 inch thick
  • 2 medium cloves garlic, smashed and peeled
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.

Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer.

Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. Let the tomatoes cool for at least 10 minutes before serving or using.

The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 110; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1.5; Protein (g): 1; Monounsaturated Fat (g): 7; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 100; Cholesterol (mg): 0; Fiber (g): 2.