Oven-Roasted Tomatoes
This simple technique turns everyday tomatoes into an intensely flavored topping or side: sweet, slightly smoky, and versatile enough for pasta, toast, salads, or as a warm condiment.
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes (Roma, cherry, or a mix) Cherry tomatoes roast faster
- 2–3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 2–3 cloves garlic, thinly sliced or minced
- 1 teaspoon dried oregano or a few sprigs of fresh thyme/rosemary
- 1 tablespoon balsamic vinegar or a squeeze of lemon (optional finishing touch)
- pinch red pepper flakes (optional, for heat)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or use a shallow roasting pan.
- Cut tomatoes so pieces are uniform. Place them cut-side up (for larger tomatoes) or whole halved (for cherry). Drizzle with olive oil, add garlic, herbs, salt, pepper, and toss to coat.
- Spread tomatoes in a single layer—crowded pans steam instead of roast.
Roasting
- Slide the pan into the oven and roast for 20–35 minutes depending on tomato size. Look for blistered skins and jammy, collapsing flesh.
Finishing
- Remove, let cool slightly, then stir in a splash of balsamic or lemon if using. Taste and adjust seasoning.
Serving and Storage
- Serve warm or cool and refrigerate in an airtight container for up to 4–5 days. Freeze in portions for up to 3 months.
Notes
Roasted tomatoes can be used in numerous dishes. Pair with pasta, chicken, fish, or serve as a warm condiment on toast. Consider adding a splash of soy sauce or miso for a vegan umami boost.