Tomatoes cooked to death, then stirred with butter. You’re welcome.
There’s a point when the roasted tomatoes are done… there’s a point when you might think they’re too done… and then there’s the point where we’re taking these tomatoes today friends. We can talk about how to clean the dish another time.
These slow roasted tomatoes are cooked until they’re completely collapsed, deeply concentrated, glossy, jammy and have almost no liquid left in the pan. Then while they’re still hot… you’re going to love this one… we’re stirring in a bunch of butter because yes, sweet jammy tomatoes cooked to death can get even better.
Calabrian chile paste brings the perfect amount of heat, the tiniest bit of honey balances the acidity, and so much garlic makes this the kind of food I never want to stop eating.
Spoon these jammy little nuggets onto crusty bread, pile them over burrata, toss them with pasta, eat them straight from the baking dish with a spoon… I am not here to police your tomato eating style.
my pro tips for making the best ever slow roasted calabrian chile tomatoes
use a shallow baking dish: the 9×13-inch dish gives the tomatoes plenty of space so all that excess liquid can evaporate. We want maximum concentration.
don’t rush it: 90 minutes is a guideline. If there’s still lots of liquid in the bottom of the dish, keep cooking. The tomatoes should be shrunken and a little saucy but not watery.
add the butter while everything is hot: the residual heat melts it right into the tomatoes and gives everything that rich, glossy finish.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
recipe substitutions and variations
Slow Roasted Calabrian Chile Tomatoes
Ingredients
- 2 lbs Roma tomatoes roughly chopped
- 2 Tbsp olive oil
- 6 garlic cloves roughly chopped
- 2 Tbsp Calabrian chile paste
- 2 tsp honey
- 2 tsp red wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp butter
Instructions
- Heat the oven to 375.
- Add the tomatoes, olive oil, garlic, Calabrian chile paste, honey, red wine vinegar, salt and black pepper to a 9×13-inch shallow baking dish.
- Stir everything together really well.
- Roast uncovered for about 90 minutes or until the tomatoes are deeply softened, glossy and very little liquid remains in the bottom of the dish.
- Remove from the oven and immediately stir in the butter until melted and glossy.
- Taste for seasoning and add a little more Calabrian chile or salt if needed.
recipe substitutions and variations
the fresh chile swap: if you can’t find Calabrian chile paste, try finely chopped red chile peppers or another spicy chile paste. The flavour won’t be exactly the same, but you’ll still get that sweet-spicy tomato flavour.
the herb addition: stir in some chopped fresh basil or parsley after the tomatoes come out of the oven for a little freshness.
the cheesy finish: add a handful of finely grated Parmesan after stirring in the butter. This is especially good if you’re planning to toss the tomatoes with pasta… a decision I fully support.
serving suggestions
the toast move: this is how I eat these tomatoes… spread a thick layer of ricotta on a really good piece of bread… spoon an overly generous amount of tomatoes on top… a little sprinkle of fresh basil… hungry yet?
pasta heaven: toss the warm tomatoes with your favourite pasta (and a splash of pasta water). Add Parmesan and freshly cracked black pepper. Dinner = done.
the egg upgrade: spoon the tomatoes over fried or poached eggs with buttered toast for breakfast or brunch. You can even use english muffins for an eggs-benny-ish treat.
storing leftovers and make-ahead details for slow roasted calabrian chile tomatoes
to store: keep leftover tomatoes in an airtight container in the refrigerator for up to 5 days.
make-ahead: these are actually excellent made ahead. The flavours have even more time to hang out. I like to gently reheat them before serving.
the freezer option: freeze in small portions for up to 3 months. Thaw overnight in the fridge, then warm gently in a skillet or microwave.
If you love easy tomato recipes that take a few simple ingredients and turn them into something magical, be sure to try my Tomato Garlic Confit, Balsamic Roasted Tomatoes, or EASY Roasted Tomato Soup. They’re all big on flavour without requiring you to spend your entire day in the kitchen.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
