Oven roasted tomatoes are delicious on their own or added to last-minute pastas, salads, or sandwiches. Here’s How to Roast Tomatoes, transforming any ordinary grocery store tomato into a truly gourmet ingredient.
Roasted tomatoes are sensational spread on fat slices of grilled bread and topped with a little crumbled goat cheese. Serve alongside Knorr Spinach Dip, Homemade Olive Tapenade, and a bottle of something cold and bubbly, for a happy hour (or two) at your house.
Roasting for a long period of time at a low temperature concentrates the tomato flavor, evaporating moisture, and making them rich and jammy. It’s just the thing to do when you’ve got extra tomatoes. But it’s especially good when all you can find are the so-so ones at the store. There’s something sort of magical about it.
It’s a fabulous way to preserve them, too. Freeze slow roasted tomatoes in batches to use for tomato sauces, pastas, or just to snack on when you need a little tomato love in your life.
Making Roasted Tomatoes for a bruschetta bar? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What kind of tomatoes can you roast?
Truthfully, any kind of tomato works: roasted whole cherry tomatoes, campari tomatoes, heirloom tomatoes, or plum tomatoes. Big Boys, Brandywines, you get the idea!
Even the less-than-juicy, not-quite-ripe kind tomato that you see year round in the produce section turns into a delicious, delicious roasted tomato. Romas, the firm, oblong variety, work particularly well.
If you want to make roasted tomatoes on the vine, keep them on their stems and try it. (Leave a comment about how it went!)
The only thing you’ll need to keep in mind is that different sized tomatoes will likely need different cooking times.
What you need to slow roast tomatoes:
- Olive oil.
- Salt and pepper.
How to Roast Tomatoes:
- First, preheat the oven to 400 degrees.
- Next, half the tomatoes and place them in a large bowl with the olive oil, salt and pepper. With your hands, gently toss everything until well coated.
- Arrange the tomatoes, cut sides up, on racks set inside shallow baking trays. Make sure there’s enough room between tomatoes so air can circulate and concentrate those flavors.
- Roast in the oven for 45 minutes, or until the tomatoes have shrunk in size, retaining their shape. Depending on the size of the tomatoes, it could take more or less time.
Other tips for roasting tomatoes:
When you don’t have a baking rack, you can roast tomatoes on parchment lined baking sheets or glass baking dishes with a thin coating of olive oil.
If you’re using a metal pan, make sure it’s not made of aluminum, which can react with the acidity of the tomatoes.
How to store roasted tomatoes:
- Refrigerator. You can store the roasted tomatoes in a glass jar, topped with a little olive oil, in the refrigerator. Use within the week.
- Freezer. Store tomatoes for freezing in small freezer bags, vacuum sealed pouches, or the freezer storage unit of your choice. Make the amounts small enough for single uses.
Roasted Tomatoes recipes:
Now that you’ve mastered this roasted tomato how to, what can you do with them?
- Pasta sauce. Make traditional tomato sauce richer and more concentrated. Try a Homemade Meat Sauce with extra tomatoes thrown in.
- Lasagna. Everyone will want the recipe for your lasagna with a secret weapon: Slow roasted toms.
- Pasta dinners. Quick and easy pasta dinners taste like they were cooking all day when slow roasted tomatoes are involved. Throw a handful into your favorite recipe. They work well as a substitute for sun dried tomatoes… like a Creamy Chicken Pasta with Sun Dried Tomatoes.
- Appetizers. Oven-roasted tomatoes and feta cheese bruschetta? Yes, please. Add a sprinkle of fresh thyme and some sharp, crumbly feta over toasted baguette and a roasted cherry tomato.
How to Roast Tomatoes
- 3 pounds Plum Tomatoes halved lengthwise
- 1/4 cup Extra Virgin Olive Oil
- Salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees. In a large bowl, combine tomatoes, garlic, herbs, and olive oil, tossing gently.
- In a large bowl, add tomato halves, olive oil, and salt and pepper to taste (I like 1 tablespoon salt and 1 1/2 teaspoons pepper). Spread evenly on a rimmed baking sheet and roast for 45 minutes.