Roasting tomatoes is something I do at least once a week and in the summer, when tomatoes are at their peak, that number definitely goes up. I love how you can take the summer’s brightest or winter’s bleakest tomatoes and through roasting, end up with the sweetest, candy-like flavor.
I have so many ways to use these tomatoes. They add so much flavor to this garlicky couscous side dish and are the key ingredient in this savory tomato jam.
Trust me…you are going to find so many ways to use them!
Full disclosure: the dark red charred pieces of roasted tomato glittering the edges of the sheet pan literally might be one of my favorite things to eat.
Why it’s my favorite way to use tomatoes.
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One pan of slow roasted tomatoes gives you a lot of freedom and so much to celebrate:
- Bushels of options. Whether roasting large vine tomatoes or bite-sized cherry or grape tomatoes, you’re going to have so many recipe options. A great idea? Try them on a charcuterie board to spread on grilled bread with some burrata. Positively addicting!
- Makes the most of less-than-perfect produce. Have some tomatoes that you haven’t had a chance to use and are close to the compost bin? Roasting tomatoes in the oven hides all the exterior blemishes and brings out all the most amazing sweet caramelized flavor.
- Preserves them for later. Canning roasted tomatoes (especially the best ones of the summer) allows you to enjoy them in soups, sauces and for the rest of the year!
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Tested tomato roasting techniques.
My roasting technique is one that grew from hours of practice. I’ve roasted tomatoes using combinations of the following:
- Whole, diced, or sliced (which depends on the type of tomato chosen (see below).
- High or low heat.
- Long or short roasting times
- Convection and regular method
Here is what I’ve found:
Slow. Roasting tomatoes over a long period of time brings out all the caramely good stuff and slow-charred skin.
Low. 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.
➠The winning tomato roasting method
Low heat and slow length of time. Low and slow produces the richest flavor, color and caramelization in roasting tomatoes.
Gather these ingredients.
The ingredients needed to roast tomatoes probably won’t surprise you.
- Tomatoes. On the vine tomatoes, Cherry, grape, Campari (one of my all-time favs), heirloom tomatoes. There isn’t a type that can’t be roasted. The best parts of them will come forward once roasted.
- Oil. I prefer olive oil for roasting tomatoes because of the incomparable flavor.
- Seasoning. Salt and pepper. Sea salt if you have it; kosher salt works too. And then some other seasoning if you like:
- Garlic. Toss in some whole cloves while your tomatoes are roasting. Read on for more information on how to roast garlic.
- Dried herbs. Like oregano, thyme, or herbes de provence.
The low and slow tomato roasting method
Let’s make some oven roasted tomatoes:
2. Lay the tomatoes in the oil.
3. Flip and season.
- Preheat the oven to 300˚ .
- Rinse the tomatoes in a colander and pat dry completely.
- Generously drizzle a sheet pan with olive oil [1].
- Lay the whole or thickly sliced tomatoes on top of the oiled sheet pan [2].
- Roll or flip the tomatoes coating them with more oil [3].
- Roast for at least 2 hours until the tomatoes have a rich color and caramelized exterior.
Helpful tips
Make ahead
Roasted tomatoes can be kept in a sealed jar for up to 5 days.
Storing
Cover the tomatoes with olive oil and store in a tightly sealed jar up to 2 weeks.
Freezing
Place small portions of roasted tomatoes in small snack-sized freezer-safe bags and freeze for up to 3 months. Use in sauces as soups as needed.
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On-the-Vine Roasted Tomatoes (in the oven)
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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!♥️