Oven Roasted Tomatoes
The end of summer means using my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, and then I wind up with so many I don’t know what to do with them. No worries, though, because over the years, I’ve developed dozens of tomato recipes for thisexact purpose. I also have an Easy Grape Tomato Sauce, great for ripe summer grape or cherry tomatoes, or this Garden Tomato Sauce with plum tomatoes.
Roasted Tomato Ingredients
Here’s everything you need for roasted tomatoes in the oven. See the recipe card for the exact measurements.
Ideal way to Enjoy In-Season Tomatoes: The best time to roast summer tomatoes is when they’re at their peak. Nutritious: Tomatoes are rich in antioxidants, vitamins, and minerals and are low in calories. Fantastic for Using an Abundance of Tomatoes: If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar. So, if you have more tomatoes than you know what to do with, roasting them is the way to go.
Olive Oil prevents the tomatoes from sticking to the sheet pans and imparts flavor. Garlic: Peel and thinly slice garlic cloves. Herbs: Hearty herbs, like rosemary and thyme sprigs, hold up well in the oven when roasted and provide an amazing aroma and taste to the dish. Salt and Black Pepper season the tomatoes. Tomatoes: I used plum tomatoes, such as Roma tomatoes, but you can use whatever kind you have in abundance. The key is to make this recipe when tomatoes are in season and taste the best.
How to Roast Tomatoes in the Oven
Here’s how to make this oven roasted tomato recipe. The complete instructions are at the bottom of this page.
Prep the Tomatoes: Cut the plum tomatoes in half and remove the stems. Season the Tomatoes: Pour olive oil onto 2 large rimmed baking sheets. Add the garlic, herbs, salt, and pepper. Toss the tomatoes with the oil, then lay them cut side down. How Long to Roast Tomatoes at 450°F: Roast the tomatoes in the oven for 30 to 35 minutes until they wrinkle. The cooking time will vary, depending on their size. Remove the Skins: Once cool, remove and discard the tomato skins and herbs. Coarsely chop the tomatoes and adjust the salt as needed.
Variations
Too acidic? Add a bit of sugar. Sprinkle fresh basil on the tomatoes after they roast. Roast a sliced onion with the tomatoes for a flavor boost.
What to Do with Roasted Tomatoes
Tomato Sauce: These whole roasted tomatoes are excellent for any of my recipes that require tomato sauce, like these Italian Turkey Meatballs or Angel Hair Pasta with Scallops. Soup: You could also make my Tomato Bisque, one of my favorite soups. Instead of boiling the tomatoes, use this roasted tomato recipe and skip the first 3 steps. Serve over protein, like fish, shrimp, or chicken, and pair with zucchini, pasta, or asparagus. Bruschetta: Top toasted bread with sweet tomatoes for an easy appetizer or side dish. Try my Bruschetta with Tomato and Basil or Whipped Ricotta Toast with Roasted Tomatoes.
Storage
Refrigerate the roasted tomato sauce for 5 days. Freezer: It also freezes well, so you can double or triple the recipe if you have a tomato surplus. Freeze it for 3 months in freezer-safe containers. How to Reheat: Thaw the sauce in the fridge overnight and reheat it in the microwave or on the stove.
More Tomato Recipes You’ll Love
Summer Tomato Salad Angel Hair Pasta with Tomatoes and Zucchini Summer Pasta with Corn, Tomatoes, and Zucchini Macaroni Salad with Tomatoes Candied Tomato Sauce
