Oven Roasted Tomatoes

There are a lot of things I love to do with fresh tomatoes, but on thing trumps them all: Oven Roasted Tomatoes. It’s a simple process, and my favorite thing to make with an abundance of tomatoes from the garden.  Tomatoes are simply cut, tossed with olive oil, salt, pepper, and garlic, and slow roasted in the oven.  The slow roasting process draws out moisture and intensifies flavor and sweetness.  It results in rich, thick, flavorful tomatoes that can even come out closer to sun dried if you leave them in a bit longer.  They can be blitzed up in a food processor and turned into a sauce or soup, tossed with pasta, used as a spread, added to soups and stews, used on sandwiches, in casseroles, or simply snacked on plain.  I like to keep them stocked in my freezer to use throughout the year.

garlic roasted tomatoes

What kind of Tomatoes Can I Roast:

You can use this method on literally any type of tomato.  The important thing to remember is that they should be about equal in size once in the oven.  So if you have some giant tomatoes, you might want to cut them into eighths, and small tomatoes might be on the same pan simply cut in half, while if I’m doing cherry tomatoes, I generally leave those whole and put them on their own pan in case they need to be removed from the oven early.  Keep in mind that some varieties of small cherry tomatoes have a large amount of seeds though, which can turn out a little bitter.

Step 1: Cut your tomatoes and remove pulp

I like to cut most average-sized tomatoes in quarters. As you cut just use clean hands to gently push out pulp (into the sink or garbage) and set tomatoes down on a parchment or foil-lined baking sheet.

removing pulp from tomatoes

pulp removed from tomatoes

Step 2: Toss tomatoes in olive oil and season

There are no measurements listed in this recipe because you’ll just liberally drizzle your tomatoes with extra virgin olive oil so they are all well coated.  Sprinkle with salt and pepper, and I like to add a good amount of minced garlic as well.

tomatoes coated in olive oil and garlic

Step 3: Toss tomatoes and roast

Toss it all together so everything is well coated and evenly space out tomatoes in a single later. I like to put skin-side down and if I see any obvious chunks of garlic on the pan, I try to pick them up and put them on top of a tomato so they don’t burn.

oven roasted tomatoes on baking sheet

Here’s a photo of a small variety of tomato.  I kept the smallest Sun Gold variety whole, and cut the slightly larger tomatoes in half and removed the pulp.

tomatoes on a sheet pan

Baking time for Oven Roasted Tomatoes

All ovens cook differently, and all tomatoes will vary in baking time due to a variety of factors.  The rule of thumb is keep an eye on them! Most average-sized tomatoes cut into quarters will take at least 2 hours.  I usually start checking on them after 1.5 and continue cooking them until they appear to be slightly shriveled and even a little browned.  You can continue cooking even past this point and you will get the consistency of a sun-dried tomato, which are amazing!  Don’t be afraid to keep cooking!  People often take them out much too early.  I usually cook for 2.5-3 hours on average.  But again- it varies greatly so keep an eye on them.

Oven Dried tomatoes on baking sheet

What do I do with my oven roasted tomatoes?

If you’re like me, you’ll eat them right off the baking sheet!  If you can manage to save a few, I like to toss them in pastas and use on hot sandwiches.  I store them in zip-top bags or mason jars in my freezer and use them in soups and stews. You can add some broth, cream and herbs and make an amazing tomato soup, or blitz it up for a pasta sauce. The possibilities are endless!

garlic roasted tomatoes

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oven roasted tomatoes

Oven Roasted Tomatoes

  • Author: Sara Wells


Slow roasted tomatoes, delicious for using in a variety of dishes!  Put them in soups or stews, use in pasta, or bend up for an amazing sauce. There are not exact quantities listed in the recipe because this method works great with any quantity and is very easy to eyeball!


Tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Garlic Cloves (4-6 per pan, minced)


Preheat oven to 325 degrees.  Line rimmed cookie sheets with parchment or foil for easy clean up.

Remove cores from tomatoes and cut in half.  You want all of your pieces similar in size.  If you’re using small tomatoes, just cut them in half. Anything larger, quarter them.  If using cherry or grape tomatoes, I like to leave those whole and put them on their own baking sheet.

As you cut tomatoes, use clean hands to gently remove excess pulp and place tomatoes on rimmed baking sheet in a big pile.

Drizzle tomatoes generously with olive oil, enough to coat everything well.  Sprinkle with salt and pepper. Sprinkle 4-5 minced garlic cloves on top.Toss together so everything is coated.

Arrange tomatoes in a single layer, skins down, on your sheet.  I try to make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer, if they are not, pull out another pan and use 2 so you can spread them out!

Place pan in oven and cook for about 2.5 hours.  Important note about baking time: all ovens are different and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness etc).  I suggest setting your timer for 1.5 hours and taking a peek through the oven window about every 30 minutes from then on, until they are finished.  Small tomatoes will be done early, larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned so I leave them in longer.  Up to you!








  1. I am definitely going to try these. Maybe I will put them with those noodles we made while you were here…. haha JK 😉

  2. I seriously think this is my favorite way to eat tomatoes now, we had them pureed w/ basil last night over sweet italian sausage tortellini – amazing! Sara is right, everyone has to try this, it’s too easy not to.

  3. I LOVE oven roasted tomatoes. I have to make really big batches, because I seriously eat half of them right off the sheet before they make it in to anything else. I find that sometimes they get a little acidic, so I usually sprinkle a little bit of raw sugar over them before I roast them.

    I also love making a grilled cheese on sourdough with cream cheese, roasted tomatoes, roasted peppers, turkey, cracked pepper and provolone. Fabulous. They’re also marvelous on grilled pizza. Oh I’m drooling – better go out and empty my plants off before it gets chilly this weekend.

  4. absolutely, to die for.
    mine turned out wonderfully.. so wonderfully, that I am off to the local fruit stand tomorrow to BUY some garden tomatoes so I can make lots of this stuff to freeze. After I roasted mine I plopped them into a container along with the squished out garlic.. put in fridge until the next day and “whazzed” in the processor. Used for homemade pizza(again used your recipe for the dough) and used the leftover over tortellini.. so quick and simple but so delicious.. hope it freezes well.

  5. Would this work well with beefsteak, or are they too big and juicy? This sounds great…and I have lots of tomatoes right now!!

  6. Honestly, I think you could use any kind of tomato. If your tomatoes area super juicy, they may just have to cook a little longer, but if you have a lot of them, I would just give it a try! Let us know how they turn out.

  7. I tried this with beefsteak tomatoes yesterday after harvesting all of my tomatoes before our big winter storm. I quartered them and baked them for 3 hours. They still had a little bit of juice…did I cook them long enough? They smelled great with the garlic! When I tasted them, they were pretty acidic. I haven’t given up yet though… I’ll probably try putting them in some soup or something because they were a little too acidy to enjoy alone. Next time I’ll try the sugar trick that nurse heidi suggested! Thanks!

  8. Aubri- how long you cook them just depends on your preference. Yours were probably still juicy because beefsteaks have so much moisture in them. Maybe they’re more acidic than a roma too, I don’t know. You could totally puree them with a little sugar and the garlic (like I wrote about in my roasted garlic post) that would sweeten them up a bit for you. You can use that in a lot of ways- spread on pizza, bread, in soup, or just add water or broth and turn it into a pasta sauce.

  9. Can i Freeze them after they are done cooking, so I can use them as replacements for sundried tomatoes in recipies??? Or will they not freeze well??

    How about a lesson in making more things with tomatoes from the garden???

  10. I'll definitely try this. I have way too many tomatoes piling up and I'm not in the mood to can them.

    Kate – You're a Guffman fan! Now I really love this blog. Seriously, funniest movie ever!

  11. Simply fantastic!! I just harvested a ton of tomatoes from my garden this morning, mostly Roma, but a few Beefsteak as well. They are roasting in the oven now and WOW the aroma is just amazing. I can't wait to eat them!!

  12. LOVED IT. I had this recipe bookmarked for weeks and finally was able to gather all of the ingredients (and time) to try it out. Having never minced garlic before, I just want to say spending the hour doing so was well worth it. It leaves this great crunch to each piece. Also added a bit of sugar at the very end to sweeten it up (read from other comments). Going to mix it up with some pasta soon! Pix of my adventure can be found at peekandeat.com 🙂 Thanks!

  13. I add these to a 50-50 mixture of brown and wild rice (but they're good with almost anything).

    Some friends make a big batch around the end of tomato season and freeze them for use throughout the winter.

  14. And I must add that this morning I pureed these in the food processor and, wow. Just wow. This is one of the best tomato pastes I've ever tasted. Even my picky husband was impressed. I think we have a winner!

  15. Awesome receipe – my boyfriend didn't think he would like them and wasn't impressed with what I was making – until he tasted them. Had a bumper crop of tomatoes this year and this is the perfect receipe (besides giving them away) Thank you sooooo much!!

  16. Made these today with my first big batch of garden tomatoes.

    W.O.W. !!!

    My husband is NOT a tomato eater, but even he had to admit it was amazing! THANK you; I will definitely be doing this again!

  17. if you place this tomatoe recipe in a large glass gar with 1/4 % olive oil , 3/4 % vegetable oil and 1 teaspond of oregano enough to cover them you can preserve them in the fridge for weeks and theyll tast extra delicious.

    1. Be careful with that technique. It creates a anaerobic environment perfect for botulism. The oregano in that has never been heat treated and could carry the microbe, which is only dangerous when deprived of oxygen (under oil). Rare, but a major food safety issue.

  18. By FAR the best thing I am doing with my tomatoes this year! Better than sun dried, and fabulous in everything I add them to. Thanks!!

  19. I'm making this right now! Love your photos and the "YUMMY" multiplied. I looked at other recipes, too, and some indicated you have to cook at 200 for 10 hours, and others have a faster cook time at higher temp, so I liked that this was in the middle. Thanks for posting it – I can't wait til the scent fills the house. I love sundried so these must be awesome! 🙂

  20. This is my second year making these with our homegrown tomatoes so I thought it was about time for me to thank you for such a yummy recipe. Thanks and mmmmm.

  21. Worked great! Mine didn't shrivel up quite as much– I think they had more "meat" and less juice to start with. They taste wonderful and now I have a bunch in the freezer.

  22. Oh man oh man! Where were you last summer when I had tomatoes coming out of my ears and was giving them away right and left!?! I clicked on this from your turkey meatball recipe..which I can't wait to try, either! Fantabulous!

  23. Totally enjoyed the commentary with the recipe. great sense of humor and wonderful recipe.



  24. OMG…….I’ve made these twice after reading your directions and they are WONDERFUL! Our new favorite thing. I think your directions are the best yet. Thanks!!!

  25. Just tried this today, and they are SO GOOD. I did it with a few roma’s (my husband doesn’t like tomatoes so I just did some for myself). Only took an hour and a half…not sure if this was because I didn’t use that many, or if my oven is just hotter than yours. :o) Thanks so much for sharing this…roma’s usually taste so bland to me but roasting them makes them so much better!

  26. I make these often now! They are amazing. I even use tomatoes that were frozen fresh, and I don’t thaw them before popping them in the oven. I just separate them and mix them with the other ingredients, and they take the same amount of time. I’m using them in your creamy tomato soup tonight! Can’t wait!

  27. I’m making these for probably the 50th time tonight. Just wanted to leave a comment praising this recipe. I like to toss them on a cheap bake and serve pizza (usually trader joes 4 formaggi) and all of a sudden I feel like I’m eating a gourmet meal. Also processed + chicken broth + herbs/spices = my ‘from scratch’ pasta sauce. Thanks again!

  28. My problem is…. How do you leave them??? Once they start smelling so good, it was time to take them out. Maybe two batches! I added sliced mushrooms

  29. I grow my own tomatoes and had way too many cherry tomatoes to use at one time. Now I dry them with garlic, freeze them in ice cube trays and will have tomatoes for many months to come!!! Thanks for the great idea!!! And…my house does smell heavenly!

  30. Thanks for the recipe! I was trying to find sun dried tomatoes in super market. But couldn’t find it. By the way I live in Malaysia. Then I came across this website and tried the roasting on yesterday and the result came out amazingly! Really like them and I sprinkled them on my Spaghetti Olio Aglio!

  31. I just put these in the oven and I can’t wait to taste them! We have tomato plants in our garden and there are SO MANY!!! I’ll let you know how they turn out!

  32. Is there some secret way to print this recipe without printing 9 pages with ads? I like to have printed out for kitchen use.

  33. Um, wow! These are so good! My batch just came out of the oven, from my harvesting our first large-ish batch of tomatoes that was still too small to can, and they taste SOOOOO good! Thank you!!!

  34. My boyfriend, who normally does not like tomatoes, was hovering over me and sneaking them off the pan while I was preparing the rest of dinner. Definitely a keeper.

    1. I canned them yesterday. I pureed them into a paste and then put them in half-pint jars and water bathed (add 1 tsp of lemon juice per jar to get the acid level up) for 50 minutes (45 minutes @sea level). One box of 25 pound tomatoes yielded about 22 half-pint jars. Can’t wait to open a jar up in the dead of Winter and feel like it’s Summer!!! Hope this helps!

  35. Ever since we started getting batches of ripe tomatoes this year I’ve been making a version of this. I cut my tomatoes in half and squeeze out SOME (not all} of the seeds and juice. Then I toss them in a bowl with the olive oil and some kosher salt. Arrange them skin side down on a rack over a cookie sheet. Bake in a 150 to 175 degree oven for 6 to 9 hours (depends on size}. I’m getting ready to take a batch out right now after 8 and a half hours. I just judge when to take them out by taste and texture. Then I put them in a Ziploc in the freezer and when tomato season is over have something wonderful to create with.

  36. This is the BEST roasted tomato recipe ever!!! After reading the suggestions, I added a sprinkle of raw sugar before roasting, which was yummy!! I roasted for almost 3 hours. Planned on putting them in a zip-lock bag in my freezer, but they didn’t make it–I tossed them with linguine and halved Kalamata olives, and shredded parma cheese. Oh, My….try it, you’ll love it!

  37. This tomato recipe sounds awesome, I do the Roma’s but with panko and parmesan cheese, and all the other ingredients, and a little of basil, yummm… The devour them everywhere !

  38. So, I just pulled these out of my oven after only 80 minutes. (Yup. My oven was set at 325 degrees.) I checked them as soon as I noticed the yummy smell changing into a not so yummy smell. Anyone else have this trouble? I’m so sad. Alas, 2 lbs of tomatoes… incinerated. 🙁

    1. That’s really strange Laurene. Did you sprinkle anything on them that could have burned? Were your tomatoes extra small? If not, then you might want to check your oven and make sure it’s heating to the correct temp because that shouldn’t happen. I’ve cooked literally hundreds of these and never had them burn, ever!

    2. The same thing happened to me today, Laurene. I think the answer would be to cut down the time. Try 50-60 minutes, maybe. I’ll be doing the same with another batch of grape tomatoes…speaking of grapes, has anyone here ever roasted grapes?

  39. Agree with Sara….at 325 mine are in for almost 3 hours and are yummolicious when they come out! I start checking at about 2 1/2 hours. Another batch are in the oven as I type!

  40. Oh my gosh! These were divine. We just had a handful of Romas that were getting too ripe, so I followed your recipe. I don’t really love tomatoes, but I ate almost all of them. (I did save a few for my husband, but he’d better eat them quick.) SO GOOD! Thanks for another amazing recipe!!

  41. My house DOES smell like heaven!!! Thanks. I changed it up a bit and put my oven at 450 degrees. I have a garlic press that makes really quick work of whole cloves so I just tossed that in with the tomatoes and oil. I also sprinkled rosemary and thyme on top. I put them in for about 35 minutes because I planned on using them in a sauce right away and didn’t have that much time. They came out beautifully.

  42. I have roasted tomatoes before and I know that you are not exaggerating about their goodness! Thanks for the idea for a little extra kick with the minced garlic…of course!

  43. Since my 5 tomatoe plants make an abundance of different types of tomatoes, I have got to try this recipe. Sounds like the perfect appetizer and also an additonal lucious ingredient to my slow cooked 12 spice spaghetti sauce. Thanks!:::::::D

  44. I made these and they are so good!!!!! I also added just a touch of heat with Cayenne pepper so some and they were awesome on the sandwiches. Thanks for sharing the recipe.

  45. I love roasted tomatoes and this recipe sounds fantastic. I am wondering if anyone has tried it with FROZEN tomatoes. I froze a bunch of tomatoes whole last year and would like to get the most flavor out of them, but I can’t seem to find anything on whether roasting them would work or how to go about it. Any experience would be appreciated. thanks

  46. Wow, wow, wow! I love cooking with tomatoes, but have never oven roasted them. I needed a yummy [different] side dish to go with my dinner; creamy bacon ranch pasta with chicken breast chunks. Already sounds filling, especially being served with french bread. But my family is the “3 course meal” type, so i knew i needed something else. Couldn’t be another starch, salad is too cliche, didn’t want to do a plain ol’ veggie…Roasted tomatoes!! These were absolutely divine!! The perfect light, slightly crispy side dish. Thank for sharing!

  47. I never roasted tomatoes for this long before…they are amazing, ty. I am diabetic and as part of my diet, this summer I decided to have mixed salad with EVERY evening meal (except Sunday, which is diet-free day, you know, full rack of ribs and a bottle of red…or was that two?)

    A good mixed salad is also 2 of 5-a-day. I normally make it with iceberg lettuce, stuffed olives, cherry toms and (shop-bought) roasted red peppers plus olive oil. Then I read sara’s roasted toms!!! Now I cut out the cherry toms and canned peppers and I roast vine tomatoes and peppers at the same time…absolutely brilliant in the salad…(even better if you spoon them over the salad hot)…wicked!

    Use the best virgin olive oil you can afford and sea salt.

    I normally make it with

  48. We are having a bumper crop of tomatoes this year and I always roast them prior to canning, the intensified flavor is wonderful!

  49. I have been roasting tomatoes for yrs. I slice them ( romas ) in 1/2 slices and put them in a large bowl, I then sprinkle enough eevo to coat them good, then I sprinkle in fresh minced garlic & basil from my garden and toss well.Let them set in bowl while I prepare the bread that I put them on.Slice a baggette diagonally , then spread with a spread made of cream cheese ( 8 0z ) mixed with 3 Tabl. of Hidden Vally Ranch mix ( the origanial ) Spread enough to cover each slice of bread.Then place a slice of tomato on makeing sure there is some garlic and basil on each roasted tomato,then cover with finely shredded mozzarella cheese and bake in a preheated oven for 20-25 minutes or till the cheese is melted and starting to brown. My family can’t get enough of these. I serve them on Christmas eve and there is never any left over !!!

    During the summer when we are getting tons of romas, I make the tomatoes up place them on a cookie sheet, single layer, and freeze, after frozen I put them in an air tight container with wax paper between each layer and freeze them.Then when I want to make this bread, all I do is take out the amount I need, place them on a paper plate & let them thaw out while I slice & put the spread on the bread and the tomatoes are ready to go.YUM !!

  50. I was SOOOOO excited to try these!!!! And now I am going to share a piece of wisdom…. 2 hours is WAY TOO LONG for little cherry tomatoes 🙁 I now have a pan of little black crispies. Oh well 🙂 Now I know for next time!

  51. I followed this exactly, and checked my tomatoes at 2 hours – they were burnt to a crisp and I had to throw them all away (lots of money down the drain!). Oven was at 325, tomatoes were cut in quarters, had oil on them – not sure what went wrong. I’d definitely recommend checking them more often than this suggests!

  52. I made these with romas and regular tomatoes and it was great. I used 325 degree oven and checked it every hour.I used parchment paper. I put my romas on one tray and my regular tomatoes on another. My romas I cut in half and my others I cut in fourths. Roma’s done in about 2 hours and the others 2.5 hours. I then put some in ice cube trays for easier measuring. Thanks for the recipe!!

  53. Hi Sara;

    Thi sounded so good that I just went to the store and bought all the ingredients. However, I have Sea Salt rather than Kosher Salt. Is that okay, or maybe even better?



  54. Is there anyway to to speed the process up a bit? I found a tomato bisque soup recipe that calls for roaste tomatoes…but I live in Phoenix and its 110+ every day. The last thing I want is to have my oven on for 3 hours! Any ideas…or should I just wait til winter to make this?

  55. I loved these! I tried some without sugar, removed the ones that had cooked enough and then sprinkled sugar on the remaining tomatoes, which roasted longer. Think I prefer the ones with sugar. Also used whole cloves of garlic — removed them as they got brown and yummy! Kept them to use in a salad or on pasta. Hard to keep these for any recipe as the family kept sampling them off the cookie sheet! 2 hours was required for the larger quartered tomatoes, but some of the smaller ones were ready before.

  56. Sometimes I add fresh chopped mint,feta and if I have some chopped walnuts(allergic to Pine nuts sadly) and give it a bit if a Greer
    My favorite is to put them on a plate in the kitchen and snack on the all day long.

  57. This is without a doubt the best recipe! I look forward to my tomatoes ripening every year so I can make these. The house smells heavenly as they roast. None of them ever make it very far. Oven. Cool (sort of) and consume! I have given many friends this recipe, along with tomatoes. Excellent! This year I just couldn’t wait for the Roma’s so I used the cherry tomatoes. Very good!!

  58. Does any one know if previously frozen tomatoes from the garden can be roasted? While I was out of town last week my sweetheart boyfriend tried to help me out by freezing them when he was inundated! Thanks

    1. I actually freeze whole tomatoes all the time! I’ve never roasted them, but the work great in things like salsa and tomato sauce. I bet they would actually roast okay, too. I would thaw them out and drain off as much of the liquid as you can first.

  59. I have made tomatos lije this for years i usually use plum or cherry tomatos
    I add them to cream cheese when they are still warm and then refridgerate it and add to your morning bagels!!!!!
    (I also add raw suger to the tops to help with carmilization)

  60. I make these tomatoes every year. The house does smell amazing. They barely make it from the oven to the table.. healthy candy!

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