Roasting your tomatoes in the oven is not only easy but yields a better product than boiling or steaming them. Here’s how to make oven roasted tomatoes and enjoy them year-round!
Tomatoes aren’t reserved for Italian cooking. Every culture on earth, even flat-earthers, has a unique way of preparing tomatoes.
Here in Missouri, we travel to my in-law’s farm every tomato season (late summer) and spend a few hours prepping tomatoes. We turn them into canned tomatoes, stewed tomatoes, and even tomato paste.
My personal favorite way to prepare tomatoes is to roast them in the oven. Hence this recipe.
Why Should I Roast My Tomatoes?
If you’ve been too nervous to try, or you don’t know where to start, here are a few reasons why you should take the leap.
1. The Flavor Intensifies
Roasting tomatoes kicks off a fancy chemical reaction in the tomatoes. The flavor intensifies and the skins of the tomatoes become caramelized.
Slow roasted tomatoes are filled with layers of flavor.
2. Health Benefits
Cornell University backed-research (insert Andy from The Office quote here) has proven that roasting your tomatoes creates more lycopene. Lycopene is an antioxidant. And antioxidants are good for you.
Key Ingredients In This Recipe
It literally doesn’t matter what kind of tomatoes you use. For this recipe, I’m lucky enough to have my in-law’s famous larger tomatoes, also known as “Jumbo Roma” tomatoes.
Extra virgin olive oil will give you the best flavor and is the classic oil to use. You can substitute grape oil or avocado oil, but I can’t speak to the flavor profile.
I have heard that coconut oil and roasted tomatoes taste AMAZING. Whatever you do, don’t use butter, canola oil, or vegetable oil.
Red Pepper Flakes:
This is the wild card in this recipe. You don’t need to use this, but I’d highly suggest trying. Cracked red pepper flakes on roasted tomatoes are one of life’s greatest culinary experiences, and I don’t want you to miss out.
How to Roast Jumbo Roma Tomatoes
This is a simple recipe with minimal ingredients that literally takes only 30 minutes to make.
- 6-8 medium tomatoes
- 4-6 tablespoons extra virgin olive oil
- 1 tsp cracked red pepper flakes
- 1 tsp sea salt
- 1 tsp black pepper
Step 1: Prep the Tomatoes
Preheat your oven to 450 degrees F. Next, cut your tomatoes in half, vertically, and then cut in half again. You’ll end up with quarters that look like orange slices.
Step 2: Add Oil & Seasoning
Grab a large bowl and add your tomatoes. Smother in 4-6 tablespoons of extra virgin olive oil. Add 1 tbsp of cracked red pepper.
Sprinkle with sea salt & ground black pepper. Gently mix until the tomatoes are evenly coated.
Step 3: Roast Tomatoes in the Oven
Line your baking sheet with tin foil (don’t use parchment paper), so the foil is wrapped around the short and long edges of your baking tray.
Gently pour the tomatoes onto the baking sheet. It’s okay if excess oil drips onto the tray. Arrange all of the tomatoes into one single layer.
I’ve got OCD, so with these large Roma tomatoes, I space them out perfectly.
Place in the oven and roast for at least 30 minutes. Once done baking, let them rest for a few minutes before removing them from the tinfoil.
What should I garnish my oven roasted tomatoes with?
Garnish your tomatoes with any of the following fresh herbs, cheeses, and seasonings:
- Chopped fresh basil
- Chopped thyme sprigs (not the stems)
- Feta cheese
- Parmesan cheese
- Cracked black pepper
What kind of tomatoes can I roast?
You can roast any tomatoes under the sun, even steak tomatoes. I roasted Jumbo Roma tomatoes for this recipe, but you can choose from any of the following with great success:
Plum tomatoes: These are another name for Roma tomatoes.
Roma tomatoes: The tomatoes are also known as plum tomatoes and have many varieties, including Jumbo Roma tomatoes.
Cherry or Grape Tomatoes: Some people cut these in half to roast, but you’re welcome to roast whole.
Common Garden Tomatoes: These are the kind you get at the grocery store. These tomatoes are normally completely void of flavor so roasting them is the best course of action.
Beef Steak Tomatoes: I’ll never understand peoples’ hesitancy to roast these. Cut big, beefy slices and drizzle with olive oil and seasoning and follow this recipe. They’re divine.
Heirloom Tomatoes: Cut thick horizontal slices or quarter into wedges and follow this same recipe. Heavenly.
How Do I Store Roasted Tomatoes?
Make sure you’ve let them fully cool to room temperature before choosing any of these storing methods.
Method 1: Freeze Them
Use a freezer bag or a FoodSaver (if you’re a doomsday pepper like me. Jk. But not really). They’ll stay fresh and frozen for at least a year.
Method 2: Refrigerate Them
Store them in an airtight container like Tupperware or a mason jar. They’ll last 5-7 days.
Method 3: Consider Canning Them:
You can also consider canning them, which is a great way to make them last. Imagine the flavors that will intensify after opening a 1-year-old canned jar of roasted tomatoes. Heavenly.
Here’s a great canning recipe.
How Should I Serve Them?
One of my favorite things about this recipe is that there is an infinite amount of possibilities for serving these tomatoes. Here are some ideas for now.
Serve as an Appetizer
These make an easy side dish. Artfully plate your roasted tomatoes on a small plate and serve them as a starter.
Make a Tomato Sauce for Pasta
Pop them into a blender and make a pasta sauce base.
Grab your kitchenmaid mixer and drop all of the oven-roasted tomatoes directly in. Blend on high for a minute or so until everything is blended perfectly.
Cook some pasta and then use this as the sauce. You don’t need to do anything else—Heaven in your mouth. I promise.
Use as a Topping on Bruschetta:
Pair the oven-roasted tomatoes with some oven-roasted garlic, salt, pepper, and olive oil, and spoon a heaping mound onto your toasted baguette slice.
Add to Soups & Stews:
For any recipe that calls for canned or freshly cut tomatoes, substitute with the oven-roasted ones you just made. Doing this will add a deeper level of tomato flavor.
You could also blend these up and make a tomato soup out of them!
Simple Oven Roasted Tomatoes
- Prep the TomatoesPreheat your oven to 450 degrees F. Next, cut your tomatoes in half, width-wise, and then cut in half again. You’ll end up with quarters that look like orange slices.8 Medium tomatoes
- Add Oil & SeasoningGrab a large bowl and add your tomatoes. Smother in 4-6 tablespoons of extra virgin olive oilAdd 1 tbsp of cracked red pepperSprinkle with sea salt & groudn black pepperUse a large wooden spoon and carefully mix until the tomatoes are evenly coated in all the good stuff.6 tbsp Olive Oil, 1 tsp Cracked red pepper flakes, 1 tsp Sea Salt
- Roast Tomatoes in the OvenGently pour the tomatoes onto the baking sheet. It’s okay if excess oil drips onto the tray. Arrange all of the tomatoes into one single layer.Place in the oven and roast for at least 30 minutes.Once done baking, let them rest for a few minutes before removing them from the tinfoil.
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook
Thanks for stopping by! I’d love to hear from you in the comments below. Is this your new go-to tomato recipe?
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