Learn how to roast tomatoes and add a depth of fresh flavor to any dish. These roasted tomatoes are perfect on their own, or in place of regular tomatoes in pasta dishes, salsas, salads and so much more.
Roasted Tomatoes Recipe
Tomatoes really don't get enough credit. They're so versatile and can be used for in so many different dishes.
Plus, there's so many different types to choose from! Cherry tomatoes, grape tomatoes, roma tomatoes, beefsteak tomatoes...the list could go on. And each variety of tomatoes has a specific recipe it shines in best.
Roasted tomatoes are so easy to make and they're a great way to really capture the flavor of a tomato in the most delicious way. You can use roasted tomatoes really in any recipe that calls for tomato.
But of course, these slow roasted tomatoes make a perfect side dish too. Recipes don't have to be difficult to be delicious, and this is one of the most simple recipes there is.
Once you learn how to roast tomatoes, you won't go back to serving them any other way!
Why You'll Love this Recipe
- You only need about 25 minutes to complete this recipe, and most of that time is letting those tasty little tomatoes roast in the oven.
- Oven-roasted tomatoes are super versatile and can be used in a large number of different recipes.
- Tomatoes are a great source of vitamin c, potassium and various other vitamins and minerals.
Here's what you'll need to make roasted tomatoes:
- heirloom cherry tomatoes (mixed colors)
- olive oil
- fresh basil leaves
Heirloom cherry tomatoes are not the only type of tomato you can use! Any kind of smaller tomatoes like cherry, grape or campari tomatoes will work great.
You can also use larger tomatoes like Roma tomatoes. However, the cook time will need to be a little longer to account for the larger size.
Substitutions and Variations
Substitute the extra virgin olive oil for avocado oil or any other mildly flavored oil that you prefer.
Use more fresh herbs like parsley or cilantro alongside the basil or in it's place if you don't like basil.
How to Make Roasted Tomatoes
Preheat your oven to 400° Fahrenheit.
Then, place whole cherry tomatoes onto a clean rimmed baking sheet. You can also cut the tomatoes in half or do a mix of whole tomatoes and sliced.
Drizzle olive oil across all of the tomatoes and generously sprinkle them in salt and black pepper. Toss the tomatoes to coat them well and evenly.
Place the sheet pan into the preheated oven and roast cherry tomatoes for 15-20 minutes until soft.
Remove from the oven and then sprinkle with chopped basil or any other fresh herbs. Serve as a side dish, or use in any tomato based recipe.
Hot Tip: Beware that there can be about a 5 minute variation in roasting time depending on the size of tomatoes you use. Watch your tomatoes closely as they bake and be sure you don't burn them.
How to Use Roasted Tomatoes
This simple recipe can be eaten on it's own as a tasty side dish. But you can also use roasted tomatoes in so many incredible recipes. Revolutionize pico de gallo or salsa by roasting your tomatoes first.
You can even use these flavorful tomatoes at breakfast time on top of a warm and cheesy baked frittata. But if you want to keep things simple, serve this easy recipe alongside some salmon topped with basil walnut pesto. An incredibly tasty meal!
How to Store Leftover Roasted Tomatoes
Place fully cooled tomatoes into an airtight container or zip top bag and store in the refrigerator for up to 3 days. Roasted tomatoes freeze really well too!
It's actually a great way to preserve your abundance of fresh summer tomatoes from your garden and save them to make a warm roasted tomato soup in the winter months.
The easiest way to freeze tomatoes is to place them in a freezer bag and lay it flat. Move the tomatoes around in the bag until they're a single layer, and then lay the bags flat in the freezer. They'll last for about 6 months!
Tips for Success
- Buy the freshest tomatoes you can find. Grocery store tomatoes work just fine, but if you can get some at your local farmers market this recipe will be extra good!
- If you serve these on their own as a side dish, sprinkle some goat cheese crumbles on top. You can thank me later!
- If you have trouble with them sticking, line the the baking sheet with parchment paper before placing the tomatoes on it.
You can roast any kind of tomatoes, but I find that smaller tomatoes roast a little better than larger tomatoes. Use romas, plum tomatoes, any variety of cherry tomatoes, or grape tomatoes. Roasting is a great way to use up ripe tomatoes before they go bad too!
It is not necessary to remove the skin from tomatoes before roasting them. The skin will become very tender after being cooked and won't have a tough texture.
More Easy Recipes
- Sheet Pan Chicken and Veggies
- Buffalo Chicken Meatballs
- Creamy Chicken Risotto
- Strawberry Spinach Salad
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 2 cups cherry tomatoes
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 fresh basil leaves, cut into ribbons for garnish
- Preheat the oven to 400°F.
- Spread tomatoes on baking sheet.
- Drizzle with olive oil and sprinkle on salt and pepper.
- Toss tomatoes to coat.
- Roast for 15-20 minutes until tomatoes are soft and blistered.
I used heirloom cherry tomatoes. I love the mixed colors! But this will work with grape tomatoes and cherry tomatoes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: ½ cup
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 136mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g