Roasted Vine Tomatoes (oven roasted tomatoes)
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.
Servings 6
Ingredients
- 2 lbs. vine tomatoes cherry, campari 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.
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.
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.
- 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.
Notes
Make ahead. Prepare the tomatoes and store in a sealed container and use within 5 days.
Storing alternative. Cover the tomatoes in some olive oil and place in a sealed jar. Use within 2 weeks.
Freezing. These easy roasted tomatoes can be frozen on a parchment covered sheet pan. Once frozen, remove to plastic bags and use as needed within 3 months. You can either pop them into a sauce frozen or defrost them before using in a recipe like a pizza.