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Leigh Anne Wilkes

Roasted Tomatoes

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By: Leigh Anne WilkesPosted: 9/05/14Updated: 3/31/23

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Roasted tomatoes have so much amazing flavor, the roasting process makes the tomatoes sweeter and intensives the flavor. Roasted tomatoes are the perfect addition to soups, sauces, pasta dishes or just eaten like candy.

Some years I almost dread tomato season. We always have way more than we can use and Jim ends up walking up and down the street giving them away to the neighbors! But this year I think I may keep all the tomatoes to myself because I discovered how amazing roasted tomatoes taste, just like candy. And when you roast tomatoes before adding them into soups and sauces you take the flavor level way up! It can make a huge difference to a recipe to roast the tomatoes first.

You can roast any size, shape or type of tomato. My two favorites to roast are cherry tomatoes and roma tomatoes. The roasting time will just be longer for bigger, meatier tomatoes. This is really more of a process rather than a recipe.

Roasted Cherry Tomatoes

I like to use a combination of red and orange cherry tomatoes because it is prettier.
Slice the tomatoes in half and place in a bowl.
Add in 1 Tbsp olive oil per cup of tomatoes.
Add in 2 cloves of fresh chopped garlic per cup of tomatoes
Add in some fresh herbs, this is an optional step. When I have fresh herbs on hand I like to add them in. Some of my favorites are thyme, oregano and some marjoram. I used 1 tsp of fresh herbs to 1 C tomatoes and 1/8 tsp of salt and pepper.
Stir to coat tomatoes.

Line a cookie sheet with parchment paper or foil and spread the tomatoes into a single layer.
Preheat the oven to 400 degrees F.
Roast the tomatoes for about 20-30 minutes

The roasting time will vary depending on how big your cherry tomatoes are and how done you like them. I actually like mine well done, where a lot of the dark crispy edges forms around the tomatoes, so yummy! I would say the tomatoes in the photo below are medium. Some crispness around them but not too much.

Who knew tomatoes could be so pretty or delicious!

Oven Roasted Tomatoes

When roasting larger tomatoes, such as Romas, I cut the tomatoes in half or in quarters, depending on the size of the tomato.
Place them cut side up onto a parchment or foil lined cookie sheet in a single layer and drizzle with olive oil and sprinkle generously with coarse salt and pepper.
Sprinkle with any desired herbs or garlic.

Place tomatoes in to a 400 degree F. oven and roast for 50-60 minutes or until skins soften and begin to burst.

If you want a more caramelized tomato you can roast them for longer.

How Long Will Roasted Tomatoes Keep In the Fridge

When kept in the refrigerator, in an air tight container, roasted tomatoes will last up to 5-7 days
In the freezer, put them in an air tight freezer bag and they will last for up to six months. Just put them frozen, straight into your soups or pasta sauces.

Recipes to Make with Roasted Tomatoes

Roasted tomatoes can be used in just about anything you would use a regular tomato in. They are perfect for soups, on top of salads, on pastas or mixed into pasta sauces, on pizza or on crostini. They are also delicious on hamburgers!

Instant Pot Tomato Soup
Garlic Chicken Pasta with Roasted Tomatoes
Bruschetta
Arugula Salad Pizza

Kitchen tools I use to make roasted tomatoes:

SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
FRENCH SALT: I love this stuff! It’s amazing on everything. I love to sprinkle it on the top of my cookies.