Slow roasting tomatoes is your gateway to homemade tomato sauce, soup and more. These Roasted Vine Tomatoes have an intense sweet flavor that are the perfect base for homemade pizza or over pasta with a little fresh parmesan and a drizzle of oil.
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 always need an excuse to make a batch of my Tomato Jam or my grandma's Sheet Pan Pizza recipe and these Vine Roasted Tomatoes are the key.
And the way you make them is even more key.
Why this recipe
It's easy. Two reasons:
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.
And even more reasons
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! Read here for more information on how to can roasted tomatoes.
The key to amazing roasted tomatoes = S-L-O-W and low-Josie + Nina
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.
Let's make some oven roasted tomatoes:
- Preheat the oven to 300˚(see? I wasn't kidding!).
- Rinse the tomatoes in a colander and pat dry completely.
- Generously drizzle a sheet pan with olive oil .
- Lay the whole or thickly sliced tomatoes on top of the oiled sheet pan .
- Roll or flip the tomatoes coating them with more oil .
- Roast for at least 2 hours until the tomatoes have a rich color and caramelized exterior.
Ideas for Using Roasted Tomatoes
Once you roast all these glorious tomatoes, what are you going to do with them?
I've got some ideas, my friend...
Roasted tomatoes can be kept in a sealed jar for up to 5 days.
Cover the tomatoes with olive oil and store in a tightly sealed jar up to 2 weeks.
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.
I love sharing ideas to help you successfully make this recipe right from the start!
Absolutely! I do it all the time. Just follow the recipe.
Roasting green tomatoes (and yellow tomatoes) would benefit from some slow heat. Think of a tomatillo and how sweet it gets!
Canola, vegetable, coconut, grapeseed, avocado. All of these oils make beautiful roasting companions without imparting too much flavor.
…before you go...
If you make this recipe, be sure to give it a star rating and share your reviews in the comments below! Or pin the recipe by clicking on one of the images above and save it for later.
Roasted Vine Tomatoes (oven roasted tomatoes)
- Preheat oven to 300°.
- On a large sheet pan, drizzle 2 tablespoons of 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.
- 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.
- 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.