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.
Ingredient Notes
- Tomatoes – 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.
- Olive Oil – extra virgin olive oil works great for roasting.
- Garlic – you’ll want to use fresh garlic, not garlic powder
- Salt and Pepper – this brings out the flavor of the tomatoes. I prefer kosher salt and fresh cracked pepper.
How to Make Oven Roasted Tomatoes
- Cut your tomatoes and remove the 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. You don’t have to remove every last drop of pulp, but a quick squeeze will help remove extra moisture that can slow down the roasting process.
2. Toss tomatoes in olive oil and season. There are no measurements listed in this recipe because you can make as little or as few as you like! You’ll just liberally drizzle your tomatoes with extra virgin olive oil so they are all well coated. They should be glistening and there should be some oil on your baking sheet. Sprinkle with salt and pepper, and I like to add a good amount of minced garlic as well.
TIP: Remember that liquid will be evaporating and flavors intensifying, so I recommend going a little lighter on the salt than you’re inclined.
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.
Note on 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.
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!
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Oven Roasted Tomatoes
Description
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!
Ingredients
Tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Garlic Cloves (4-6 per pan, minced)
Instructions
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!
Questions & Reviews
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
Your roasted tomates recipe sounds wonderful. What should set the over at?
Thanks,
Steve
The recipe says 325, which is perfect! :}
thought you might like this recipe
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!
roasting as we speak! Better go throw some garlic in there. Sounds like it’s worth the wait…
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.
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!!
Roasting with jalapenos, serranos, garlic and red onions now!
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!
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. 🙁
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!
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?
There is a recipe out on the web for roasted cauliflower with grapes and red onion — roasted grapes are delicious!
http://www.staceysnacksonline.com/2010/02/good-ideas-cauliflower-w-grapes-red.html
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 !
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!
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.
Has anyone tried canning this recipe? If so could you let me know the instructions. This would probably taste like fresh all year.
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!
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.
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!!!
Is there some secret way to print this recipe without printing 9 pages with ads? I like to have printed out for kitchen use.
It is called ” Copy and Paste ” ask someone to teach you !
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!
o wow. these turned out delicious! i have discovered a new love.
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!
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!
I have these in the oven right now, and they smell amazing. I can’t wait to try them. Thank you so much for sharing this recipe!
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
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!
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!
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!
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!!!
Totally enjoyed the commentary with the recipe. great sense of humor and wonderful recipe.
YUMMY! YUMMY! YUMMY!
Betty
I love these with plain goat cheese on crackers or tortilla chips. Yum. Thanks for sharing!
Please make your recipes printable, (is there such a word)?