In this post, we’re diving deep into the wonderful world of Roasted Tomatoes, uncovering the secrets behind their mouthwatering sweetness and irresistible charm. Whether you’re a seasoned foodie or a kitchen newbie, we’ve got you covered with foolproof tips and creative serving ideas. Get ready to elevate your culinary game and discover why roasted tomatoes are a must-have in every food lover’s repertoire!
Table of Contents
- This Roasted Tomatoes Recipe Has so Much Flavor!
- Why You’ll Love Roasted Tomatoes
- What You’ll Need for These Oven Roasted Tomatoes
- Variations and Additions
- How to Roast Tomatoes
- Tips for Roasting Tomatoes
- What to Do With Roasted Tomatoes
- How to Store Roasted Tomatoes
- Roasted Tomatoes FAQs
- Oven Roasted Tomatoes Recipe
This Roasted Tomatoes Recipe Has so Much Flavor!
Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season or store-bought tomatoes? Well, look no further! I have found that roasting Italian (Roma or plum) tomatoes concentrates the flavor and brings out their beautiful deep red tones. It’s easy to do, and can be done earlier in the day.
Why You’ll Love Roasted Tomatoes
Here are the reasons why I love these charming tomatoes:
- Flavor explosion. As tomatoes roast in the oven their natural sweetness intensifies and their flavor concentrates, resulting in a smooth, deep, rich taste. Even out-of-season tomatoes will have rich flavor.
- Versatility. From salads and pasta dishes to sandwiches and spreads, roasted tomatoes add a burst of richness to numerous recipes. And, it’s easy to customize the added seasoning, to fit your tastes and/or how you plan to use them.
- Effortless elegance. With minimal effort, you can transform ordinary tomatoes into a gourmet delight. No special tools or expertise needed!
What Tomatoes to Use for Roasting: I recommend using plum (also known as Roma or Italian) tomatoes. They are more firm with more flesh (vs seeds), and therefore tend to hold their shape better and don’t get mushy.
What You’ll Need for These Oven Roasted Tomatoes
Here’s an overview of the ingredients you’ll need to create these heavenly tomatoes (details including quantities are in the recipe card below):
- Fresh tomatoes (I recommend using plum, also called Roma)
- Fresh rosemary
- Fresh thyme leaves
- Kosher salt
- Extra virgin olive oil
Variations and Additions
Dried herbs can be substituted for fresh. And, other herbs can be added or substituted as well. Try some chopped basil, chives, or oregano. Or, for another twist use a flavored olive oil, like lemon or garlic.
How to Roast Tomatoes
- Prep oven and pan.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Prep tomatoes.
Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
- Season tomatoes.
Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
- Roast; cool.
Roast for 45 minutes. The tomatoes should be soft but still hold their shape. Set aside to cool.
Do you roast tomatoes face up or down?
It depends on how you plan on using the tomatoes. To maximize their juiciness, roast them face up. For example, I prefer a juicier tomato when arranging on a salad. For a drier roasted tomato, roast them face down.
What temperature is best for roasting tomatoes?
You want to roast tomatoes at a high temperature to ensure they caramelize. I have the best luck at 400 degrees.
How long to roast tomatoes
The amount of time needed to roast tomatoes depends on the tomato size, variety and ripeness. Roasting firm plum tomatoes that are halved with the seeds removed takes around 40 to 45 minutes.
Tips for Roasting Tomatoes
Here are some tips to ensure you achieve the most delicious roasted tomatoes with the correct consistency:
- Choose the right tomatoes. Opt for ripe but still somewhat firm tomatoes, preferably plum (Italian or Roma). This variety is more firm, with a higher flesh-to-seed ratio, and therefore is less likely to become overly mushy when roasted.
- Roast at a high temperature. Set your oven to a high temperature, around 400 degrees. The high heat helps to create that wonderful caramelization and intensify the natural sweetness of the tomatoes.
- Use parchment paper or a baking mat. Line your baking sheet with parchment paper or a silicone baking mat to prevent the tomatoes from sticking and to ease cleanup.
- Don’t omit the olive oil. Make sure to drizzle the tomato halves with olive oil, as specified in the recipe. This step not only adds flavor but also helps in the caramelization process.
- Season well. Sprinkle the tomatoes with salt, pepper, and herbs. My recipe calls for rosemary and thyme, but other herbs will work as well (basil, oregano, chives). In addition, you could add chopped garlic for an added flavor boost.
- Don’t overcrowd the baking sheet. Give the tomatoes enough space so they have room to roast properly without steaming.
- Roast until caramelized. Roast the tomatoes until they are soft and starting to turn a light brown, but still hold their shape. The exact time needed may vary depending on your oven and the size of your tomatoes, but it typically takes me around 45 minutes.
What to Do With Roasted Tomatoes
Roasted tomatoes add a burst of richness to numerous recipes. Arrange them on a plate of mixed greens, baby arugula, or spinach. Add to your favorite tomato-based pasta sauce. Or, put on a hamburger or inside a sandwich.
Recipes with roasted tomatoes
These tomatoes are a key ingredient in my Roasted Tomato and Arugula Salad – and make a simple salad look sophisticated and beautiful. Here are a few other recipes where you can use these roasted tomatoes:
How to Store Roasted Tomatoes
Store roasted tomatoes in an airtight container in the refrigerator.
How long are roasted tomatoes good for?
Stored in an airtight container in the refrigerator, roasted tomatoes will last up to 4 days.
- 8 plum tomatoes
- 1 teaspoon chopped rosemary
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 4 teaspoons extra virgin olive oil (or more if tomatoes are very large)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
- Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
- Roast for 45 minutes. Set aside to cool.
Make ahead: Tomatoes can be roasted earlier in the day and kept at room temperature until serving.
- Category: how to, side dishes, tomatoes
- Method: Roast
- Cuisine: Mediterranean
Roasted Tomatoes FAQs
Roasted tomatoes taste better for a few reasons. First, roasting at high heat causes the sugar in the tomatoes to caramelize, which intensifies their natural sweetness. Second, the moisture in the tomatoes evaporates, thereby concentrating their flavors.
I wouldn’t recommend peeling tomatoes before roasting as they will tend to lose their shape. You can easily remove the peels after roasting if desired.
Roasting tomatoes can have both positive and negative effects on their nutritional value, so whether it makes them healthier depends on your perspective. On the positive side, lycopene (a powerful antioxidant) in tomatoes becomes more concentrated during roasting. On the negative side, some of the vitamins and nutrients in tomatoes are heat sensitive and therefore can be reduced during roasting. An example is Vitamin C. However, Vitamin A and potassium are retained post-roasting.
Roasted tomatoes will be soggy if you over-crowded the pan (which results in the tomatoes steaming instead of roasting). It’s also possible you cooked them for too long.
This recipe was originally posted in February 2016 and updated in August 2023.