Can we just start by saying you’re not going to screw this up? I have roasted tomatoes at low heat, and high heat, tomatoes that are big, tomatoes that are tiny, tomatoes that are seasoned with herbs, tomatoes that are pretty ripe, tomatoes that are not so ripe, and I can’t think of a time that they didn’t turn out great. This is a very simple cooking technique that will result in tomatoes that you are going to want to eat as is and use in tons of ways all year long. Also check out stewed tomatoes for another way to use up your tomato surplus.

Roasting tomatoes simply concentrates the sugars and flavor in the fruit (You knew tomatoes were a fruit right? Right. Maybe you forgot, but now you remember). This is kind of a recipe but more of a guideline. If you are roasting a chicken at 425 degrees and you want to put a tray of these in, just check in a little earlier to see if they are done.

Roasting tomatoes is super easy, and really brings out a deep, concentrated, sweet flavor.

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Choosing Tomatoes for Roasting

You can use whatever color of tomatoes you like. You can also stick a few sprigs of herbs in between the tomatoes for a bit of extra flavor. I like thyme, oregano, and rosemary. 

Below are baby yellow tomatoes with thyme, which are destined for Cavatappi with Roasted Cherry Tomatoes and Pesto.

The different water content in various tomatoes will also affect the finished product in terms of flavor and cooking time, but that’s not something you should worry about. Or, if this is something you want to worry about, then you are in a pretty good place because that sounds like a pretty benign thing to worry about. Larger tomatoes (you already know this) will take longer to roast than smaller tomatoes.

How To Roast Tomatoes

1. Preheat the oven to 350. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment. Place the halved tomatoes on the baking sheet.
2. Drizzle over the olive oil. Sprinkle over the sugar and then the salt, and toss with your hands to combine. Arrange the tomatoes in a single layer cut side down.

3. Bake the tomatoes for about 40 to 45 minutes, until they are as cooked as you like them to be. Remove them with a spatula, take the skins off or not, and use them however you like. You could also finish them with a little drizzle of Basil Oil.

Tips for Roasted Tomatoes

And what does “done” look like? That’s pretty much up to you. When the tomatoes are lightly cooked, they will have started to collapse a little, and the skins will get a little wrinkly. The longer you cook them, the more they will shrink and the crinklier the skins will get. There will be less of them, but the flavor will be a bit deeper.

Skins on or off? Again, up to you. There is nothing wrong with the skins of roasted tomatoes, and in fact, they add some texture to any finished dish. However, if your kids are not into them, or if you are looking for the final dish to be a bit more refined take them off. They will slip off very easily.

How to Roast Tomatoes on the Vine

Literally just do the exact same thing, but leave them on the vine – this is super pretty. A nice addition to an antipasti platter or a graze board.

What To Do With Roasted Tomatoes

Top crostini or bruschetta, chop and toss with hot pasta, use as part of an antipasti platter, serve alongside New York strip steak, a chicken or pork dish, or ANYTHING to add color and flavor. Combine roasted tomatoes with fresh tomatoes in salsa or any other dish in which you are using raw tomatoes to add flavor dimension. Top pizza with them.

Use roasted tomatoes in these recipes:

• Loin Lamb Chops with Roasted Tomato and Garlic Sauce
• Couscous Salad with Shrimp, Roasted Tomatoes, and Pesto Dressing
• Roasted Tomato Gazpacho
• Pasta Aglio e Olio

More Tomato Recipes

• Tomato Pie Pizza
• Fresh Heirloom Tomato Pasta Sauce
• Cherry Tomato Salad
• Pan con Tomate