How to Make Perfect Roasted Tomatoes

5 from 3 votes

This post may contain affiliate links. Please read our disclosure policy.

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

Lined baking sheet of Roasted Tomatoes.

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.

Roasted Tomatoes on a lined baking sheet.

Roasting tomatoes simply concentrate 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.

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. 

Olive oil drizzling over halved tomatoes on a lined baking sheet.

How To Roast Tomatoes

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.

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.

Lined baking sheet topped with halved tomatoes seasoned with olive oil and salt.

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

Tweet This

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.

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

yellow tomatoes about to be roasted Katie Workman/Cheyenne Cohen

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.

Kitchen Smarts

The Stewed Tomatoes Recipe is another great way to use an abundance of tomatoes.

How to Make Perfect 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.

Lined baking sheet of Roasted Tomatoes.

Skins on or off? Again, up to you. Thee 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.

Person removing the skin from a roasted tomato.

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.

How to Make Perfect Roasted Tomatoes

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 steak or chicken or dish or pork, or ANYTHING to add color and flavor. Combine roasted tomatoes with fresh tomatoes in salsa, or any other dish that you are using raw tomatoes in, to add flavor dimension. Top pizza with them.

Three types of bruschetta on a wooden board.

Use roasted tomatoes in:

Pin this now to find it later

Pin It
5 from 3 votes

How to Make Perfect Roasted Tomatoes

Roasting tomatoes is super easy, and really brings out a deep, concentrated, sweet flavor.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 Servings
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!

Ingredients 

  • 10 plum tomatoes (halved; see Note)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sugar
  • 1 teaspoon Kosher salt

Instructions 

  • Preheat the oven to 350 F. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment.
  • Place the halved tomatoes on the baking sheet.
  • 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.
  • 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.

Notes

Variations
Add a few springs of rosemary or thyme to the tomatoes as they are roasting. Or, add a few halved cloves of garlic. You could chop and use the leaves of the herbs or the garlic after the roasting process, and add them to whatever recipes you’re using the tomatoes in if you like.

Nutrition

Calories: 61kcal, Carbohydrates: 4g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Sodium: 393mg, Potassium: 245mg, Fiber: 1g, Sugar: 3g, Vitamin A: 861IU, Vitamin C: 14mg, Calcium: 10mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Annie says:

    I do this all winter long and use them on salads, pizza or pasta. I also preserve my garden tomatoes this was and make roasted tomato sauce. Another keeper!

  2. Kevin says:

    I always have plenty of tomatoes this time of year. I roast and freeze the for winter sauce/gravy or things such as chili. This year I have a lot of cherry tomatoes. I love their flavor in a sauce. I drain off the water however and am wondering if I should be doing something with it instead of dumping it.

    1. Katie Workman says:

      Meaning the liquid after the tomatoes have been toasted? It would be nice added to a salad dressing! Or maybe drizzle over some mozzarella or burrata cheese, or brushed on crostini.

    2. Colleen wagner says:

      That liquid is fantastic in a steak panzanella Salad

    3. R G says:

      Kevin, make ROMESCO SAUCE from Spain if you have juices on the roasting pan.

  3. Margaret says:

    Have you ever roasted them for savory tomato pie?

    1. Katie Workman says:

      I’ve definitely made tarts and pizzas with them, but I will have to try a full pie!

  4. Sally says:

    I love roasted tomatoes!

    1. Katie Workman says:

      Me, too!