Roasting tomatoes is something I do at least once a week especially in the summer, when tomatoes are at their peak. I love how roasting transforms summer’s brightest or winter’s bleakest tomatoes into the sweetest, richest candy-like bites.
Save This Recipe!
Enter your email and we'll send it right to you!
There are so many ways to use these tomatoes in classic Italian pastas you’ll want to make again and again. And this slow roasted tomato pasta sauce might be one of my favorites. Plus, roasting tomatoes is a great way to use bruised or blemished tomatoes and brings out all the most amazing sweet caramelized flavor.
Over the years, I’ve tested many methods for roasting tomatoes and have settled on one as the optimal for achieving the most concentrated flavor without burning or scorching the tomatoes.
Cooking school: roasted tomato techniques
My tomato roasting method is one that grew from countless practice rounds. I’ve roasted tomatoes using combinations of the following:
- Whole, diced, or sliced tomatoes (which depends on the type of tomato chosen (see below).
- High and low oven temperatures
- Long and short roasting times
- Convection and standard baking oven settings
➠The winning tomato roasting method
Slow time. Roasting tomatoes over a long period of time brings out all the caramely good stuff and slow-charred skin.
Low temp. Roasting at low heat is the key. Think of roasting at a high heat as a quick way to char the outside of the tomato but low heat coerces an unbelievable richness out of the tomatoes you’ll want to repeat again and again.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
The low and slow tomato roasting method
I have found 300° to be the best temp for roasting tomatoes so that is what the oven is preheated to.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Roasted Vine Tomatoes for Sauces, Soups & More
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
- 2 lbs. vine tomatoes, Campari, cherry or other variety
- 3 Tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- roasted garlic powder , optional
Instructions
- Preheat oven to 300°.
- On a large sheet pan, drizzle 2 tablespoons of olive oil.3 Tablespoons olive oil
Whole Vine Tomatoes
- If roasting large vine tomatoes, remove them from the vine. Core the tomatoes by scooping out the stem and then cut them into 3-4 slices.2 lbs. vine tomatoes
Cherry Tomatoes
- If roasting smaller cherry tomatoes, remove them from the vine. They should pop right off.
- After removing the tomatoes from the stem and coring and/or slicing them, lay them on the oiled baking sheet. Roll the whole tomatoes around coating the tomatoes in the oil. For the slices, drizzle with the additional tablespoon of oil.
- Sprinkle with salt, pepper and garlic powder if using.1 teaspoon salt, ½ teaspoon ground black pepper, roasted garlic powder
- Place the roasting pan on the center rack of the preheated oven and roast for 2 hours. Your house is going to smell amazing!!
- Allow to cool. Remove from the pan and use immediately. Otherwise, refrigerate in a sealed container and use within 5 days.
Love this, especially when i have semi tasteless store bought , waiting for garden fresh. The flavors concentrate and pop. Looking forward to trying with garden fresh. Thank you Lori.
Yes! Exactly Crystal! Roasting them helps so bring out that that intense flavor that summer tomatoes just have.🍅
Great tips Lori on roasting tomatoes. They are delicious and can be used to top anything!
Thanks so much Vicki! I love roasted tomatoes and remember Grandma Nina always eating tomatoes like you would an apple!♥️