There are a lot of things I love to do with fresh tomatoes, but one thing trumps them all: Oven Roasted Tomatoes. It’s a simple process, and my favorite thing to make with an abundance of tomatoes from the garden. Tomatoes are simply cut, tossed with olive oil, salt, pepper, and garlic, and slow roasted in the oven. The slow roasting process draws out moisture and intensifies flavor and sweetness. It results in rich, thick, flavorful tomatoes that can even come out closer to sun dried if you leave them in a bit longer. They can be blitzed up in a food processor and turned into a sauce or soup, tossed with pasta, used as a spread, added to soups and stews, used on sandwiches, in casseroles, or simply snacked on plain. I like to keep them stocked in my freezer to use throughout the year.
Ingredients Needed
- Tomatoes – You can use this method on literally any type of tomato. The important thing to remember is that they should be about equal in size once in the oven. So if you have some giant tomatoes, you might want to cut them into eighths, and small tomatoes might be on the same pan simply cut in half, while if I’m doing cherry tomatoes, I generally leave those whole and put them on their own pan in case they need to be removed from the oven early. Keep in mind that some varieties of small cherry tomatoes have a large amount of seeds though, which can turn out a little bitter.
- Olive Oil – extra virgin olive oil works great for roasting.
- Garlic – you’ll want to use fresh garlic, not garlic powder.
- Salt and Pepper – this brings out the flavor of the tomatoes. I prefer kosher salt and fresh cracked pepper.
How to Make Oven Roasted Tomatoes
- Cut your tomatoes and remove the pulp. I like to cut most average-sized tomatoes in quarters. As you cut just use clean hands to gently push out pulp (into the sink or garbage) and set tomatoes down on a parchment or foil-lined baking sheet. You don’t have to remove every last drop of pulp, but a quick squeeze will help remove extra moisture that can slow down the roasting process.
- Toss tomatoes in olive oil and season. There are no measurements listed in this recipe because you can make as little or as few as you like! You’ll just liberally drizzle your tomatoes with extra virgin olive oil so they are all well coated. They should be glistening and there should be some oil on your baking sheet. Sprinkle with salt and pepper, and I like to add a good amount of minced garlic as well.
- Toss tomatoes and roast. Toss it all together so everything is well coated and evenly space out tomatoes in a single later. I like to put skin-side down and if I see any obvious chunks of garlic on the pan, I try to pick them up and put them on top of a tomato so they don’t burn.
Tips For Making Oven Roasted Tomatoes
- Remember that liquid will be evaporating and flavors intensifying, so I recommend going a little lighter on the salt than you’re inclined.
- Note on baking time:
- All ovens cook differently, and all tomatoes will vary in baking time due to a variety of factors. The rule of thumb is keep an eye on them! Most average-sized tomatoes cut into quarters will take at least 2 hours. I usually start checking on them after 1.5 and continue cooking them until they appear to be slightly shriveled and even a little browned.
- You can continue cooking even past this point and you will get the consistency of a sun-dried tomato, which are amazing! Don’t be afraid to keep cooking! People often take them out much too early. I usually cook for 2.5-3 hours on average. But again- it varies greatly so keep an eye on them.
Storing and Use
If you’re like me, you’ll eat them right off the baking sheet! If you can manage to save a few, here’s some ideas:
- Toss in pasta dishes and salads.
- Use on hot or cold sandwiches.
- Chop them and add to soups and stews.
- Puree until smooth and use in place of tomato paste and pasta sauce.
Storage: Store in an airtight container in the fridge for a week or more. Place in a zip top bag in the freezer for up to 3 months, or my favorite- vacuum seal them in portioned bags and use them all year long!
Frequently Asked Questions
The cooking process here is low and slow. Air fryers cook too hot and have a fan to blow away the moisture. You can get really delicious tomatoes in the air fryer, but it won’t be quite the same as a long oven roast.
You can! Just be aware that different tomatoes have different consistencies and moisture contents so they might roast differently. If you have different varieties on the same pan, just know that some might get done quicker than others.
No, this recipe is not developed nor tested for canning. Freezer storage is the best solution for long-term preservation.
Oven Roasted Tomatoes
Equipment
Ingredients
- tomatoes any variety
- olive oil extra virgin
- kosher salt
- pepper, freshly cracked
- garlic cloves 4-6 per pan, minced or pressed
Instructions
- NOTE: This recipe doesn't have measurements because it varies depending on the variety of tomato you're using. So we're eyeballing! Don't overthink it- it's hard to mess these up! Preheat oven to 325℉. Line rimmed cookie sheets with parchment or foil.
- Quarter tomatoes. If you have large cores, feel free to remove those, but for small soft cores, I just cut right through an roast them up. You want all of your pieces similar in size. If you're using small tomatoes, you can sometime just cut them in half. Anything larger, quarter them.
- As you cut tomatoes, use clean hands to gently remove excess pulp. You can then place them directly on your baking sheet, or – I like to keep a big strainer over my sink and place them there to drip off excess moisture while I'm prepping.
- When done prepping tomatoes, place them on a baking sheet and drizzle generously with olive oil, enough to coat everything well. Sprinkle with salt and pepper. Sprinkle 4-5 (or more!) finely minced garlic cloves on top. Toss together so everything is coated.
- Arrange tomatoes in a single layer, skin-side down, on your sheet. Make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer and not too crowded. If they are not, pull out another pan and use 2 so you can spread them out. Note: If tomatoes are too crowded, they'll boil instead of roast.
- Place pan in oven and cook for about 2.5 hours. Important note about baking time: all ovens are different and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness, and so on). I suggest setting your timer for 1.5 hours and taking a peek through the oven window about every 30 minutes from then on, until they are finished. Small tomatoes will be done early, larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned so I leave them in longer. It's not uncommon for the liquid on the pan to start to turn black- this is normal, but keep an eye on your tomatoes to make sure they aren't burning on the bottom.Tips: -If you can see the tomatoes on the perimeter of your pan are getting done more quickly and starting to char, feel free to toss and rearrange, keeping tomatoes skin side down before returning to oven. -If cooking multiple pans at a time, rotate through baking for even cooking.
Notes
- Remember that liquid will be evaporating and flavors intensifying, so I recommend going a little lighter on the salt than you’re inclined.
- If using cherry or grape tomatoes, simply cut in half and squeeze out juice. This can be tedious, but I’ve found leaving whole often releases to much moisture, and not squeezing out the pulp sometimes ends up causing a bitter flavor. But feel free to experiment!
Questions & Reviews
Oh man oh man! Where were you last summer when I had tomatoes coming out of my ears and was giving them away right and left!?! I clicked on this from your turkey meatball recipe..which I can't wait to try, either! Fantabulous!
Worked great! Mine didn't shrivel up quite as much– I think they had more "meat" and less juice to start with. They taste wonderful and now I have a bunch in the freezer.
This is my second year making these with our homegrown tomatoes so I thought it was about time for me to thank you for such a yummy recipe. Thanks and mmmmm.
I'm making this right now! Love your photos and the "YUMMY" multiplied. I looked at other recipes, too, and some indicated you have to cook at 200 for 10 hours, and others have a faster cook time at higher temp, so I liked that this was in the middle. Thanks for posting it – I can't wait til the scent fills the house. I love sundried so these must be awesome! 🙂
By FAR the best thing I am doing with my tomatoes this year! Better than sun dried, and fabulous in everything I add them to. Thanks!!
if you place this tomatoe recipe in a large glass gar with 1/4 % olive oil , 3/4 % vegetable oil and 1 teaspond of oregano enough to cover them you can preserve them in the fridge for weeks and theyll tast extra delicious.
Be careful with that technique. It creates a anaerobic environment perfect for botulism. The oregano in that has never been heat treated and could carry the microbe, which is only dangerous when deprived of oxygen (under oil). Rare, but a major food safety issue.
Made these today with my first big batch of garden tomatoes.
W.O.W. !!!
My husband is NOT a tomato eater, but even he had to admit it was amazing! THANK you; I will definitely be doing this again!
these were absolutely delicious! thanks for the AWESOME IDEA!!!!
Awesome receipe – my boyfriend didn't think he would like them and wasn't impressed with what I was making – until he tasted them. Had a bumper crop of tomatoes this year and this is the perfect receipe (besides giving them away) Thank you sooooo much!!
And I must add that this morning I pureed these in the food processor and, wow. Just wow. This is one of the best tomato pastes I've ever tasted. Even my picky husband was impressed. I think we have a winner!