Jammy Roasted Tomatoes

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There are very few tomato issues that Jammy Roasted Tomatoes can’t solve. They aren’t just a way to save all those ripe tomatoes from going bad on your counter. It’s a method you can reach for when your tomatoes need a little help in the flavor department. I mean, hey, sometimes it’s just not a great year for tomatoes!

That’s why you need this method. Slowly roasting subpar tomatoes with a little olive oil, garlic and herbs might be the closest most of us ever get to alchemy. The flavor deepens. The texture turns jammy instead of watery or starchy. They last longer. Screw alchemy, it’s more like a miracle.

Feel Good Vibes

• Tomatoes bring vitamin C and carotenoid antioxidants, including lycopene, which help protect your cells from oxidative stress.
• Olive oil helps your body absorb those fat soluble carotenoids, so this is one of those times when the flavor and the nutrition are working together.
• Tomatoes also give us potassium, a mineral involved in healthy muscle function, nerve signaling and fluid balance.

Ingredient Substitutions

• Roma tomatoes: beefsteak tomatoes, heirloom tomatoes, really any large, ripe tomato
• Extra virgin olive oil: avocado or grapeseed oil
• Garlic cloves: ½ teaspoon garlic powder sprinkled on in the last 20 minutes of cooking
• Fresh thyme: fresh marjoram, parsley, or rosemary (sparingly)

Recipe Tips & FAQs

• How do I know when the tomatoes are done? Your tomatoes should look collapsed and deeply concentrated, lightly browned around the edges, but still moist and spoonable rather than dry or leathery.
• I don’t have a lot of time. Can I turn up the heat? Unfortunately, cranking up your oven will burn the tomatoes and the garlic before they melt and get that jammy consistency. This project is best for one of those days you’ll be home for a few hours. Keep it slow and low with this one.
• Do I need to remove the seeds or peel the tomatoes? No. Both soften during the long roast, and the seeds and juices help with the flavor.
• My garlic is dark and bitter. Sounds like your oven might run hot. Either reduce your oven temperature next time, or tuck the garlic halves underneath the tomatoes.

Jammy Roasted Tomatoes Serving Suggestions

• Works great in my Roasted Tomato Salad Dressing recipe.
• Add them to this Southwestern Cobb Salad.
• Fold them into sautéed vegetables or add them to this Cauliflower Alfredo Pasta.

Storage and Shelf Life

Make Ahead: I recommend making these jammy roasted tomatoes ahead of time to use as needed.

Refrigerate: Stores well in the refrigerator for up to 4 days. 

Freezer: For long term storage, freeze in small portions with some of the juice and oil. They will get a little softer after they thaw, but they’re great for sauces, soups and dressings.

Reheat Instructions

Can be reheated in the oven at 325˚F until warmed through (if desired).

Final Thoughts

Ooh, I’ve been wanting to say this for a long time… 

Sun dried tomatoes— you have officially been replaced. Buh-byyyye!

Ever since the first time I tasted a leathery, aggressively tart up front but flat and bland on the finish sun dried tomato, I’ve asked myself the same question: why is anybody eating this vile abomination? Fortunately, I found an alternative when I got my first real job as a line cook at the age of 18. 

I was working in a humble neighborhood eatery called Dish on North Highland Ave (it’s now home to Dad’s Cocktail Bar), owned and operated by Sheri Davis. To this day I find myself reminiscing with old school Atlantans about how great the place was. I can still taste the insanely delicious white balsamic calamari I used to fry up by the basket load all night long. And she refused to use sun dried tomatoes. Instead, she’d roast her own under the heat of the pilot light while the kitchen lay dormant at night. 

That first bite was a revelation I’ve held onto ever since. They were jammy with a deep, rich intensity, yet still bright and slightly tart. In other words, those tomatoes had achieved balance, and anything that was lucky enough to get mixed up with them was all the better for it. 

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.