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Tomato Conserva

Scott Phillips

Yield: Yields about 3 cups

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

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 110
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 100
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (9 reviews)

  • dh0257 | 10/04/2019

    This is so delicious! I am now on my 5th batch of making this conserva in just a few weeks. The first batch went into the pasta for dinner which was just amazing. Then, I just couldn't resist using up the rest of my garden tomatoes and freezing. If you haven't tried this be prepared to be wowed at just how easy and satisfying this is!

  • ellen_in_charlotte | 04/26/2016

    See my full review at Spaghetti with Tomato Conserva, Pancetta & Pecorino . You can cut the tomato roasting time by starting the tomatoes @ 425 for 30 min. Reduce heat to 300 for an hour or 2.More olive oil also speeds the process

  • Jason123 | 03/29/2016

    This is delicious. It really improves the flavour of those bred only for good looks tomatoes that we've been getting, and freezes well.

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