Roasted Tomatoes are anything and everything you want them to be…and you are going to want them a lot.
Roasting tomato slices deeply concentrates their flavor, turning them into intense bites of heaven.
Like these Roasted Red Peppers, the flavor of roasted tomatoes is robust and their texture is soft and a little jammy.
Aside from the obvious—
inhaling them right off the sheet pan serving them as a side—you can use roasted tomatoes to level-up everything from sandwiches to scrambles to bruschetta.
In addition to being a scrumptious way to use up the tomatoes in your garden, roasting is also an excellent way to enjoy tomatoes year-round.
Even sub-par tomatoes taste excellent after baking in the oven.
Read on for how to make easy roast tomatoes, plus creative (DELISH) ways to use them.
How to Make Roasted Tomatoes
Olive oil, salt, and pepper are all you really need to make stellar roasted tomatoes, because the tomato juices themselves cook down and create the bulk of the flavor.
I also like to add a little sweetness to balance the tomatoes’ acidity, along with a splash of vinegar to make them pop.
This recipe is so simple and roasted tomatoes are so versatile, you’ll want them waiting in your fridge at all times!
- Tomatoes. Packed with lycopene, vitamins, potassium, and folate, tomatoes are a nutritional powerhouse. Roasted tomatoes are healthy, sweet, and incredibly flavorful.
- Olive Oil. Helps flavor the tomatoes and keeps them from burning.
- Balsamic Vinegar. Richly flavored and delightfully sweet, balsamic vinegar makes the tomatoes taste their best.
- Honey. Adds sweetness and caramelization.
- Garlic. For scrumptious garlicky goodness.
- Slice and trim the tomatoes.
- Arrange them on a parchment-lined baking sheet. Coat the tomatoes with the oil, vinegar, honey, garlic, and spices.
- Roast tomatoes at 450 degrees F for 30 to 35 minutes. Finish with fresh basil and ENJOY!
What to Do with Roasted Tomatoes
- To Store. Refrigerate tomatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Place tomatoes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, slice or cut and trim the tomatoes. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
The Best Baking Sheets
High-quality and incredibly versatile, baking sheets are an essential kitchen tool. You’ll have these forever!
This is summer on a sheet pan!
Frequently Asked Questions
No, you do not need to remove the skin before or after roasting your tomatoes.
While you could use this recipe to make roasted tomatoes canned, they won’t turn out the same as fresh tomatoes. Canned tomatoes will likely be very liquidy after roasting, but the flavor should still improve. Drain them and pat them as dry as you can prior to roasting and roast them in a large baking dish. Check them early, as they will likely be done faster than fresh. If possible, fresh tomatoes are always the way to go when it comes to roasting.
If you’re short on time and don’t want to slice tomatoes, you could try cherry roasted tomatoes, which can be left whole. They will likely be done faster than the recipe suggests, so keep a close eye on them.
- 2 pounds tomatoes such as Roma, beefsteak, plum, or Campari
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons honey
- 2 garlic cloves minced (about 2 teaspoons)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Chopped fresh basil optional for serving
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a double layer of parchment paper.
Prep the tomatoes: if the tomatoes are golf ball-sized or smaller, slice in half crosswise. If larger than a golf ball, cut into quarters. Trim away or scoop away the cores (you can keep some of the seeds and pulp)
Arrange the tomatoes on the prepared baking sheet, cut sides up. Drizzle the olive oil, balsamic vinegar, and honey over the top, then sprinkle with the garlic, salt, and pepper. With your fingers, gently rub the garlic, oil, and seasonings over the tops of the tomatoes to distribute them more evenly.
Roast tomatoes for 30 to 35 minutes, until the tomatoes collapse and begin to darken at the edges and underneath. Sprinkle with fresh basil. Enjoy warm or at room temperature. Serve on everything.
- TO STORE: Refrigerate tomatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Place tomatoes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)Calories: 117kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 550mgFiber: 3gSugar: 9gVitamin A: 1890IUVitamin C: 32mgCalcium: 27mgIron: 1mg
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