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roasted tomatoes on baking sheet.
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5 from 5 votes

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.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Side Dish, Snack, tips & tricks
Cuisine: American
Servings: 3 servings
Author: Grace Vallo

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℉.
  • 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

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: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 1mg