Oven Roasted Tomatoes

Oven Roasted Tomatoes are a great way to use up fresh summer tomatoes from the farmers market or garden. This recipe can be used year-round to add roasted tomatoes to pasta sauces, salads, avocado toast or salads. Use your favorite tomato variety mixed with extra virgin olive oil, fresh herbs and roast them until they are soft and sweet.

OVEN ROASTED TOMATOES

There is something so good about slow roasted tomatoes.

The sweetness that comes out when roasting is just perfect in pasta sauces, tomato soup, salads, on toast or eating with crusty bread and Parmesan cheese.

In the warmer months you can almost always find an abundance of tomatoes in my kitchen from my garden or the farmers market.

I also often have a lot of fresh herbs on hand in the summer which works really nicely when roasting tomatoes.

When I make oven-roasted tomatoes I like to use roma tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes or Campari tomatoes.

I love tomatoes and use them in so many ways from this One Pot Creamy Tomato Herb Orzo, Tomato Cucumber Salad with Capers, Easy Tomato Salad, Persian Tomato Cucumber Salad or Tomato Toast with Whipped Feta.

Why You Will Love Roasted Tomatoes

FLAVOR PACKED: Roasting tomatoes really intensifies the flavor and brings out the natural sweetness of the fruit. It is such a great way to use up farmers market or garden tomatoes. They work great as a delicious side dish, salads, over grilled seafood or on toast. I also love them in this Goat Cheese and Roasted Tomato Dip or this Easy Baked Feta Recipe.

USE UP SUMMER TOMATOES: A lot of us end up with a lot of fresh summer tomatoes and need ways to use them. I love making oven roasted tomatoes or these simple marinated tomatoes to use them up.

EASY TO PREPARE: Making your own roasted tomatoes involves minimal prepartion! They will taste better than any store bought alternatives and you only need a few simples ingredients.

VERSATILE INGREDIENT: Once roasted these tomatoes make a really tasty side dish, but you can also use them as an ingredient in other recipes like a pasta sauce, on avocado toast with feta cheese or your favorite salad. I love adding them to this Arugula Orzo Salad or this Lemon Arugula Salad.

What Ingredients Do I Need For This Oven Roasted Tomato Recipe?

• FRESH TOMATOES – If you have an abundance of fresh tomatoes this recipe is for you. I like to use roma tomatoes but feel free to substitute with any other variety of tomato. Plum tomatoes, cherry tomatoes, grape tomatoes or Campari tomatoes are great options.
• OIL – I love using extra virgin olive oil when roasting, as it has a wonderful nutty flavor which pairs really well with the tomatoes.
• DRIED SPICES – I use a combination of dried oregano and dried thyme to flavor the tomatoes. You also could use dried Italian seasoning in place of those two spices. I also sometimes will add crushed red pepper if I want a slight kick to my tomatoes. That is optional!
• GARLIC – Fresh garlic adds great flavor to these roasted tomatoes. I used garlic cloves that I crushed but you can also use minced garlic, fresh garlic cloves, crushed garlic or garlic powder.
• SUGAR – I use a little sugar which really enhances the flavor, balancing out the acidity of the tomatoes. This is totally optional and not necessary.
• SEASONING – I keep the seasoning simple with a little Salt and black pepper to taste.

How To Make Roasted Roma Tomatoes

Preheat the oven to 400F.

1. COMBINE INGREDIENTS IN MIXING BOWL: In a medium mixing bowl toss tomatoes, olive oil, oregano, thyme, garlic, sugar {optional}, salt and pepper and crushed red pepper {optional}.

2. SPREAD TOMATOES ON BAKING SHEET: Spread the halved tomatoes on a rimmed sheet pan or baking dish in a single layer {flesh side up} in the middle of the oven and bake the tomatoes for 20-25 minutes.

3. REMOVE FROM OVEN AND SERVE: Remove and serve as a side dish warm with fresh herbs like thyme and parsley. You can also store in the fridge and serve cold or reheat them.

Are Roasted Tomatoes Good For You?

Roasted tomatoes are really good for you as roasting and heating tomatoes increases lycopene, the main antioxidant found in tomatoes.

Do You Peel Tomatoes Before Roasting?

There’s no need to peel tomatoes before you roast them. Leaving the skins on not only saves time, but also stops the tomatoes from falling apart and becoming watery.

Why Are My Roasted Tomatoes Soggy?

Overcrowding your tomatoes on a baking sheet when roasting can cause your tomatoes to be soggy.

You also can cut the tomatoes in half and salt them, then transfer them to a strainer and let them drain for a bit before roasting. This helps draw out the juices to make them less soggy and also concentrates the fruit’s flavor. 

Recipe Tips and Modifications for These Roasted Tomatoes

TOMATOES – I’ve used roma tomatoes, but you can swap for plum, san marzano, campari, cherry or grape tomatoes if you prefer. If you use larger tomatoes make sure to cut in quarters. For smaller varieties you can cut in half.

DRIED HERBS – I’ve used oregano and Italian seasoning, but you could also use thyme or rosemary which would pair well with both the tomatoes and the garlic

FRESH HERBS – Once roasted, scatter some fresh herbs over the tomatoes, try parsley, chives, cilantro, basil, tarragon, oregano, dill, or mint.

CHILI – Add some chili heat with a pinch of red pepper flakes, or slice a few fresh red chilies and roast them with the tomatoes.

VINEGAR – I love the savory flavor balsamic vinegar adds to tomatoes. You could add a drizzle before roasting or add some after. I also love a drizzle of balsamic glaze.

ONION – You can add mild onion flavor, with some sliced red onion or shallots, just roast along with the tomatoes.

DOUBLE THE RECIPE – This recipe serves 4-6 as a side dish, but is easily doubled up if serving a larger group of people.

PARCHMENT PAPER – Many people think they need to put down parchment paper or aluminum foil when roasting tomatoes but you should not do this. You want the tomatoes to touch the hot pan when they are roasting.

STORAGE – Once roasted, these tomatoes can be stored in an airtight container in the refrigerator for up to 5 days. You can serve the tomatoes cold, or warm them up a little if you prefer.

How to Serve Roasted Tomatoes

Full of the fresh flavors of summer, these easy roasted tomatoes are the perfect side dish when the sun is shining and the grill is on.

GRILLED MEATS – Serve with grilled meats like my Grilled Chicken Thighs, Hawaiian Chicken Kabobs, or Grilled Flank Steak.

SEAFOOD – Tomatoes also taste great with seafood like my Pan Fried Garlic Butter Cod or Mediterranean Grilled Shrimp Skewers.

SALADS – Oven roasted tomatoes also make a great addition to salads, or for a simple dinner serve with cheese, cold cuts and crusty bread.

PASTA SAUCE – You can also add roasted tomatoes to your favorite pasta dish. I love adding these tomatoes into a tomato sauce.

STIRRED INTO PASTA – Try serving the tomatoes with pasta, a drizzle of olive oil, some freshly chopped herbs and a grating of Parmesan cheese. The options are endless!

More Tomato Recipes to Try:

SPINACH TOMATO SOUP

TOMATO SPINACH ORZO SOUP

TOMATO RED PEPPER BULGUR SOUP

TOMATO CUCUMBER FETA QUINOA SALAD

CUCUMBER TOMATO SALAD WITH YOGURT DRESSING

HOMEMADE PICO DE GALLO

EASY LEBANESE SALAD

Other Oven Roasted Dishes You Might Like:

MEDITERRANEAN ROASTED VEGETABLES

TURMERIC ROASTED CAULIFLOWER

ROASTED BUTTERNUT SQUASH

ROASTED BROCCOLI

ZA’ATAR ROASTED CARROTS

ROASTED BALSAMIC MUSHROOMS

BALSAMIC ROASTED CARROTS