This post may contain affiliate links.
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 sweet.
There’s something so good about slow roasted tomatoes, the sweetness that comes out is perfect stirred into pasta sauces or tomato soup, tossed in salads, or piled onto toast with crusty bread and Parmesan. In the warmer months I almost always have an abundance of tomatoes in my kitchen from my garden or the farmers market, along with plenty of fresh herbs on hand, which works beautifully with roasting. I like to use roma, plum, cherry, grape or Campari tomatoes, whatever’s in season and looking good.
I use roasted tomatoes constantly, in 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. They’re also great piled onto avocado toast, stirred into pasta dishes, or served alongside grilled chicken like this Greek Chicken.
Why We Love these Oven Roasted Tomatoes
This is one of my favorite ways to make tomatoes! Here is why we love this recipe:
• 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. I love them in this Goat Cheese and Roasted Tomato Dip or this Easy Baked Feta Recipe.
• Easy to Prepare: Making your own roasted tomatoes involves minimal preparation! They will taste better than any store bought alternatives and you only need a few simples ingredients. You also might like these simple marinated tomatoes.
• Versatile: 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.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Tomatoes: If you have an abundance of fresh tomatoes this recipe is for you. I like to use roma tomatoes. Plum tomatoes, cherry tomatoes, grape tomatoes or Campari tomatoes are also 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.
- 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.
- 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.
Recipe Variations
- 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.
- 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. Once roasted, scatter some fresh herbs over the tomatoes, try parsley, chives, cilantro, basil, tarragon, oregano, dill, or mint.
- Heat: 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.
How To Make Roasted Roma Tomatoes
Preheat the oven to 400F.
Step 1: Combine Ingredients: In a medium mixing bowl toss tomatoes, olive oil, oregano, thyme, garlic, sugar {optional}, salt and pepper and crushed red pepper {optional}.
Step 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 roast tomatoes in oven for 20-25 minutes.
Step 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 roast tomatoes in oven for 20-25 minutes.
Step 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.
5 Ways to Use Roasted Tomatoes
- Stir into pasta. Toss with hot pasta, olive oil and Parmesan, or blend into a quick sauce with this One Pot Creamy Tomato Herb Orzo.
- Pile onto toast. Spread whipped feta or goat cheese on crusty bread and top with warm roasted tomatoes, like this Tomato Toast with Whipped Feta.
- Toss into a salad. Add them to this Arugula Orzo Salad or Lemon Arugula Salad for extra sweetness and depth.
- Turn into a dip. Blend with goat cheese for this Goat Cheese and Roasted Tomato Dip, or fold into Easy Baked Feta.
- Serve alongside protein. Spoon over grilled chicken, like this Greek Chicken, or alongside any roasted fish or meat.
How to Store and Preserve Roasted Tomatoes
- Make ahead: Roast a double batch when tomatoes are at their peak and freeze half. Having roasted tomatoes on hand makes weeknight pasta, soups and toast come together in minutes.
- Refrigerator: Store in an airtight container for up to 5 days. Serve cold straight from the fridge, or warm them gently before serving.
- Freezer: Let the tomatoes cool completely, then spread them in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours. Transfer to a freezer bag or airtight container and freeze for up to 3 months. This prevents them from clumping together, so you can pull out just what you need.
Recipe FAQ
No, it’s not required. Roasting directly on a rimmed baking sheet or in a baking dish works fine. Parchment paper can make cleanup easier, but it won’t change the results.
Overcrowding the pan is the most common cause, tomatoes need space around them to roast instead of steam. Salting the halved tomatoes and letting them drain in a strainer for a few minutes before roasting also helps draw out excess moisture.
No. Leaving the skins on saves time and helps the tomatoes hold their shape instead of falling apart and turning watery as they roast.
More Tomato Recipes
Mediterranean
Easy Marinated Tomatoes
Vegetarian
Tomato Cucumber Feta Quinoa Salad
Mediterranean
Tomato and Cucumber Salad with Capers
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Oven Roasted Tomatoes
Ingredients
- 1- 1/2 pounds roma tomatoes, halved lengthwise
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cloves garlic, crushed
- 1 teaspoon sugar, {optional to balance the acidity and bring out the sweetness more}
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 to a 1/2 teaspoon, crushed red pepper, optional
Instructions
- Preheat the oven to 400F.
- In a medium mixing bowl toss the tomatoes, olive oil, oregano, thyme, garlic, sugar {optional}, salt and pepper and crushed red pepper {optional}.
- Spread the tomatoes on a rimmed baking sheet in an even layer {flesh side up} in the middle of the oven and bake the tomatoes for 20-25 minutes.
- 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.
Notes
- Store leftover tomatoes in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely, flash-freeze in a single layer on a baking sheet for 1 to 2 hours, then transfer to a freezer bag or airtight container for up to 3 months.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can this be frozen? suggestions on how to freeze if so.
thank you
Yes you can! Cook your tomatoes then cool completely on the counter.Put the tomatoes and their juices into freezer bags or tight plastic boxes. Press the air out of the bags. Lay the bags flat in the freezer so they freeze into neat, stackable slabs. Then you would defrost on the counter or fridge when ready to use! Hope you like them!
This was amazing, thank you.
I am so glad!
These tomatoes are so delicious! The compari’s were on sale this week and I purchased double the amount. I wanted something simple and flavorful for appetizers and this will be my keeper recipe. The measurement of garlic and herbs to EVVO is perfect. Thank you!
I am so glad you liked it! Great idea to double it!
I made this last night. My husband and I couldn’t stop eating them! Delicious!
So glad you liked them!