Roasted Tomatoes

These Roasted Tomatoes are easy to make in just 30 minutes with any variety of garden tomatoes that you have! Serve them with mozzarella, feta, Parmesan, basil, oregano, and more!

BONUS: Use them to make delicious homemade tomato soup, salsa, or marinara sauce.

Roasted Tomatoes

When our garden is exploding with tomatoes, I know exactly how to make them disappear. Nothing is more flavorful than a sheet pan of warm, roasted tomatoes. (Of course, they can be served once cooled as well.)

I love serving these with mozzarella cheese and garden basil. Crumbled feta is a great choice as well. I have lots of other serving options below.

But first, what exactly makes these tomatoes taste so good? 

Why Do Roasted Tomatoes Taste Better

• Roasting tomatoes concentrates and intensifies their flavor. It’s like a taste-explosion, you won’t believe it. This makes them ideal to eat all on their own or to use in cooking. (Recipe suggestions below!)

What Kind of Tomatoes to Use

• Roma, Campari, or any smaller variety of vine ripened tomatoes are great for roasting.
• Large steak tomatoes may also be used, they’ll just need to be cut into smaller sections.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Preheat oven to 450°. Cut tomatoes into halves or quarters (depending on the variety you’re using). Arrange on a light baking sheet with whole garlic cloves. Drizzle with olive oil and season with salt/pepper. Bake for 30 minutes and serve warm or let cool.

Pro Tips

• Add whole garlic cloves (not minced), to ensure that they don’t burn. They don’t have to be peeled. When they come out of the oven, they’re easy to smash with a spoon and swirl into the olive oil, which adds great flavor to the tomatoes.
• Use high quality olive oil for best results. I love Sky Organic Greek Extra Virgin Olive Oil.
• A light drizzle of balsamic vinegar may also be used in this recipe.
• I use a light baking sheet for these. A dark baking sheet will attract more heat so baking time may need to be reduced, check on them after 20 minutes or so by popping on the oven light.
• If you love this recipe, check out all of my recipes for roasted vegetables.

What to Do With Roasted Tomatoes

• Roasted tomatoes are delicious in homemade salsa, tomato soup, or marinara sauce.
• Serve them with any of the following: mozzarella cheese, crumbled feta, grated Parmesan cheese, basil, oregano, or freshly squeezed lemon.
• They taste great over a slice of sourdough bread or French bread.

Storage

• Store in an airtight container and refrigerate for up to 5 days.  Do not store with cheese, only add cheese to the tomatoes you plan on eating/serving.
• They can also be diced and frozen and used in place of canned tomatoes in recipes.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• High quality Olive Oil, Kosher salt, freshly cracked pepper.
• This is the rimmed baking sheet I used for these tomatoes.
• Oval Serving Platter (pictured above).

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Roasted Tomatoes

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

5 from 2 ratings

Servings: 6 servings

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These Roasted Tomatoes are easy to make in just 30 minutes with any variety of garden tomatoes that you have! Serve them with mozzarella, feta, Parmesan, basil, oregano, and more!

Ingredients

• ▢ 2-3 pounds tomatoes, Roma, Campari, and other vine ripened varieties
• ▢ 4-5 whole garlic cloves
• ▢ 1-2 Tablespoons olive oil, high quality.
• ▢ Kosher salt/Freshly cracked pepper

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Instructions

• Preheat oven to 450 degrees.
• Wash tomatoes and pat completely dry. Cut into halves or quarters of equal size. Arrange on a baking sheet along with the garlic cloves.
• Drizzle lightly with olive oil and sprinkle with kosher salt and freshly cracked pepper. Use your hands to toss to coat.
• Bake for 30 minutes.
• Remove and serve with basil, mozzarella, crumbled Feta, Parmesan, etc.

Notes

Pro Tips:

• Add whole garlic cloves (not minced), to ensure that they don't burn. They don't have to be peeled. When they come out of the oven, they're easy to smash with a spoon and swirl into the olive oil, which adds great flavor to the tomatoes.
• Use high quality olive oil for best results. I love Sky Organic Greek Extra Virgin Olive Oil.
• A light drizzle of balsamic vinegar may also be used in this recipe.
• I use a light baking sheet for these. A dark baking sheet will attract more heat so baking time may need to be reduced, check on them after 20 minutes or so by popping on the oven light.

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Storage:

• Store in an airtight container and refrigerate for up to 5 days.  Do not store with cheese, only add cheese to the tomatoes you plan on eating/serving.
• They can also be diced and frozen and used in place of canned tomatoes in recipes.

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What to Do With Roasted Tomatoes

• Roasted tomatoes are delicious in homemade salsa, tomato soup, or marinara sauce.
• Serve them with any of the following: mozzarella cheese, crumbled feta, grated Parmesan cheese, basil, oregano, or freshly squeezed lemon.
• They taste great over a slice of sourdough bread or French bread.

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• Check out all of my recipes for roasted vegetables!

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Nutrition

Calories: 51kcal, Carbohydrates: 7g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 8mg, Potassium: 366mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1260IU, Vitamin C: 21mg, Calcium: 19mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Side Dish

Cuisine: American, Italian

Author: Stephanie