Roasted Tomatoes (original) (raw)

This post may contain affiliate links.

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 off the sheet pan, give this recipe a try when you have tomatoes on hand!

Roasted tomatoes on a baking sheet

Why You’ll Love This Oven-Roasted Tomatoes Recipe

The Tastiest of Tomatoes. 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 tender, rich, and a little juicy.
The Best Way to Make Winter Tomatoes Delish. Even sub-par, out-of-season tomatoes taste excellent after baking in the oven. (Another summer veggie you’ll love roasting is Roasted Eggplant.)
Easy to Make. This recipe is entirely hands-free! Olive oil, salt, and pepper are all you really need to make this stellar roasted tomato recipe because the tomato juices cook down and create the bulk of the flavor. Just pop the tomatoes into your oven and the heat does the magic (just like Roasted Onions).
Add Them to EVERYthing. 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 and pasta to scrambles and bruschetta.

A bowl of balsamic roasted tomatoes

5 Star Review

“These tomatoes are delicious! I’ve made them several times and my husband and children love them.”

— Karen —

How to Make Roasted Tomatoes

The Ingredients

Tomatoes. You can use Roma tomatoes, beefsteak tomatoes, plum tomatoes, or Campari tomatoes for this recipe.
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.

The Directions

Tomatoes being cut on a cutting board

Prep. Slice and trim the tomatoes.

Cut fruit on a baking sheet for easy roasted tomatoes

Season. Arrange the tomatoes on a parchment-lined baking sheet in a single layer. Coat with the oil, vinegar, honey, garlic, and spices.

Roasted tomatoes with cheese on a baking sheet

Bake. 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!

Easy roasted tomatoes with basil

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!

A bowl of roasted tomatoes

Recipe Tips and Tricks

Don’t Peel Them. Save yourself the work! 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.
Use Fresh Tomatoes. While you could use this recipe to make roasted tomatoes with canned tomatoes, they won’t turn out the same as fresh tomatoes; there’s simply too much liquid.
Leave Small Tomatoes Whole. If you’re short on time and don’t want to slice tomatoes, you could try grape or 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.
Don’t Crowd 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.

The best roasted tomatoes

Roasted tomatoes are sweet, vibrant, and perfect for adding to sandwiches, pasta, and more. A delicious way to enjoy tomatoes year-round!

Email Me the Recipe!

From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

2 pounds tomatoes such as Roma, beefsteak, plum, or Campari
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons honey
2 garlic cloves minced (about 2 teaspoons)
¾ teaspoon kosher salt
⅛ 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.

Serving: 1(of 4)Calories: 117kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 550mgFiber: 3gSugar: 9gVitamin A: 1890IUVitamin C: 32mgCalcium: 27mgIron: 1mg