Oven Roasted Tomatoes

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5 from 2 votes

On salads, sandwiches, pizza, pasta, chicken, fish, antipasto boards or alone, I always have oven roasted tomatoes in the fridge! Low and slow is the best way to roast tomatoes for the most juicy, concentrated result.

Grocery store tomatoes can be pretty pale and pathetic. My trick for bringing tomatoes back to life is slow-roasting them, yielding juicy, intensely flavorful morsels of tomato heaven!

How to Roast Tomatoes

Low & Slow

The recipe is simple. Roast tomatoes, drizzled with olive oil and sprinkled with dried herbs, in a 250-degree oven for 2 hours. That’s it!

The Faster Method (If You’re In A Rush)

Roast your tomatoes at 350 degrees for 45 minutes. They won’t be quite as delicious.  

What Kind of Tomatoes Are Good For Roasting?

The best type of tomato for roasting is Campari tomatoes.

Campari tomatoes are meaty, sweet, and have a low acidity. They are bigger than cherry tomatoes but smaller than a plum tomato. They have an especially intense flavor and retain their juices when roasted!

You can also use Cocktail tomatoes if you can’t find Campari tomatoes.

How to Store Roasted Tomatoes

Store roasted tomatoes in the fridge, in an airtight container, for a week.

Reheat in a 350 degree oven for 5-10 minutes, or serve chilled.

10+ Ways to Use Roasted Tomatoes

These roasted tomatoes are sweet and absolutely delicious alone, as a snack or a side dish. You can also layer them on:

  1. Salads – try substituting roasted tomatoes for the fresh tomatoes in a Tomato & Cucumber Salad. Also try this Creamy Curry Lime Salad.
  2. Sandwiches – they’re so divine on Pesto Chicken Cutlet Subs or Turkey Club Sandwiches.
  3. Burgers
  4. Pizza
  5. Pasta – try this Pasta Alla Norma, mix into Greek Pasta Salad or top on Penne Alla Vodka.
  6. Chicken – on simple Juicy Baked Chicken Breast or Bruschetta Chicken.
  7. Fish – try Puttanesca Cod.
  8. Antipasto boards
  9. Caprese
  10. Bruschetta – try Bruschetta Three Ways.

More Tomato Recipes On Tastefully Grace!

Oven Roasted Tomatoes

On salads, sandwiches, pizza, pasta, chicken, fish, antipasto boards or alone, I always have oven roasted tomatoes in the fridge! Low and slow is the best way to roast tomatoes for the most juicy, concentrated result.
5 from 2 votes
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Course: Appetizer, Side Dish, Snack, tips & tricks
Keyword: any season
Servings: 2 servings
Calories: 83kcal
Author: TastefullyGrace

Ingredients

  • 12 Campari tomatoes halved
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano or dried thyme, Italian seasoning, or Herbes de Provence
  • Salt

Instructions

  • Preheat oven to 250 degrees.
  • Place tomatoes on a baking sheet, cut-side up. Drizzle with about 1 tablespoon of olive oil. Sprinkle with dried herbs. Do not salt.
  • Roast in oven for 2 hours.
  • Remove from oven and sprinkle with salt.

Video

YouTube video

Notes

  • Substitute Cocktail tomatoes for Campari tomatoes if needed.
  • Need a faster method? Roast your tomatoes at 350 degrees for 45 minutes. They won’t be quite as delicious.  

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg
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