Roasted Tomatoes are anything and everything you want them to be…and you are going to want them a lot. Jammy, sweet, and perfect for sandwiches, salads, and inhaling right of the sheet pan, give this recipe a try when you have tomatoes on hand!
Roasting tomato slices deeply concentrates their flavor, turning them into intense bites of heaven.
Like these Roasted Red Peppers, the flavor of roasted tomatoes is robust and their texture is soft, rich, and a little juicy.
Aside from the obvious—
eating them with your fingers as soon as they are cool enough to handle—serving them as a simple side—you can use this roasted tomatoes recipe to level-up everything from sandwiches to scrambles to bruschetta.
Why Roast Tomatoes
In addition to being a scrumptious way to use up the tomatoes in your garden, roasting is also an excellent because:
- You can enjoy tomatoes year-round. Even sub-par, out-of-season tomatoes taste excellent after baking in the oven.
- It’s entirely hands-free. Just pop the tomatoes into your oven and the heat does the magic.
- Roasted tomatoes enhance everything to which you add them—it’s a simple step that elevates you home cooking and will delight guests.
Read on for how to make easy roast tomatoes, plus creative (DELISH) ways to use them.
How to Make Roasted Tomatoes
Olive oil, salt, and pepper are all you really need to make this stellar roasted tomato recipe, because the tomato juices themselves cook down and create the bulk of the flavor.
I also like to add a little sweetness to balance the tomatoes’ acidity, along with a splash of vinegar to make them pop.
This recipe is so simple and roasted tomatoes are so versatile, you’ll want them waiting in your fridge at all times!
- Tomatoes. Packed with lycopene, vitamins, potassium, and folate, tomatoes are a nutritional powerhouse. Roasted tomatoes are healthy (full of fiber and calcium), sweet, and incredibly flavorful.
- Olive Oil. Helps flavor the tomatoes and keeps them from burning.
- Balsamic Vinegar. Richly flavored and delightfully sweet, balsamic vinegar makes the tomatoes taste their best.
- Honey. Adds sweetness and caramelization.
- Garlic. For scrumptious garlicky goodness.
- Slice and trim the tomatoes.
- Arrange them on a parchment-lined baking sheet in a single layer. Coat the tomatoes with the extra virgin oil, vinegar, honey, garlic, and spices.
- Roast tomatoes at 450 degrees F for 30 to 35 minutes. Finish with fresh basil (or other fresh herbs you prefer, like rosemary) and ENJOY!
What to Do with Roasted Tomatoes
- Enhance your Air Fryer Grilled Cheese.
- Transform out-of-season tomatoes into something worthy of a BLT.
- Elevate your Caprese salad (or Caprese Pasta Salad).
- Enjoy a roasted tomatoes breakfast in an Egg White Frittata, on avocado toast, or mixed into a Healthy Breakfast Casserole.
- Serve them atop fish, like Grilled Swordfish, Grilled Cod, or Pesto Salmon.
- Doctor up simple Grilled Chicken Breast.
- Combine roasted tomatoes with basil and Mozzarella on a crostini, or for an Italian quesadilla.
- Dice and mix into a green salad, like BLT Chopped Salad.
- Combine with grains to make a hearty side dish, like Italian Farro Salad.
- Pile them onto pizza like Burrata Pizza, Naan Pizza, and English Muffin Pizza (don’t forget some Roasted Garlic too!).
- Instantly take your Instant Pot Spaghetti, Tuscan Chicken Mac and Cheese, or Caprese Chicken Pasta to restaurant quality. (These tomatoes are great for homemade pasta sauces too.)
- Top off burgers like this Vegan Burger and Salmon Burger.
- Puree to create a slow roasted tomatoes sauce for dunking Mozzarella Sticks, or other tomato sauce ideas.
- …and more!
- To Store. Refrigerate tomatoes in an airtight storage container. Roasted tomatoes will last for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. If you want to make roasted tomatoes to freeze, place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight, freezer-safe storage container or ziptop freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, slice or cut and trim the tomatoes. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
- Baking Sheet. Ideal for roasting tomatoes.
- Parchment Paper. Makes clean-up so much simpler.
- Non-Slip Cutting Board. A sturdy cutting board is important when slicing tomatoes.
This is summer on a sheet pan!
Frequently Asked Questions
No, you do not need to remove the skin before or after roasting your tomatoes. If you prefer your roasted tomatoes without skins, you can peel them after roasting.
While you could use this recipe to make roasted tomatoes canned, they won’t turn out the same as fresh tomatoes. Canned tomatoes will likely be very liquidy after roasting, but the flavor should still improve. Drain them and pat them as dry as you can prior to roasting and roast them in a large baking dish. Check them early, as they will likely be done faster than fresh. If possible, fresh tomatoes are always the way to go when it comes to roasting.
If you’re short on time and don’t want to slice tomatoes, you could try cherry roasted tomatoes, which can be left whole (you can even try roasted tomatoes on the vine if you prefer). They will likely be done faster than the recipe suggests, so keep a close eye on them.
The main reason roasted tomatoes end up soggy is because they are overcrowded on the pan. Make sure to use a baking sheet large enough to accommodate all the tomatoes with a little breathing room. Roasted tomatoes are juicier than other roasted vegetables, so some liquid is OK (and it’s concentrated and yummy-tasting).
- 2 pounds tomatoes such as Roma, beefsteak, plum, or Campari
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons honey
- 2 garlic cloves minced (about 2 teaspoons)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Chopped fresh basil or fresh thyme or oregano, optional for serving
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a double layer of parchment paper.
- Prep the tomatoes: if the tomatoes are golf ball-sized or smaller, slice in half crosswise. If larger than a golf ball, cut into quarters. Trim away or scoop away the cores (you can keep some of the seeds and pulp)
- Arrange the tomatoes on the prepared baking sheet, cut sides up. Drizzle the olive oil, balsamic vinegar, and honey over the top, then sprinkle with the garlic, salt, and pepper. With your fingers, gently rub the garlic, oil, and seasonings over the tops of the tomatoes to distribute them more evenly.
- Roast tomatoes for 30 to 35 minutes, until the tomatoes collapse and begin to darken at the edges and underneath. Sprinkle with fresh basil. Enjoy warm or at room temperature. Serve on everything.
- TO STORE: Refrigerate tomatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Place tomatoes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Made a batch of these and put some on a sandwich and the rest in a pasta. Definitely improved each dish! Will make again.
Great to hear! Thanks Kathryn!