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+ servings
roasted tomatoes on a spatula and a sheet pan

On-the-Vine Roasted Tomatoes (in the oven)

Slow roasting tomatoes is your gateway to homemade tomato sauce, soup and more. Tomatoes roasted on-the-vine have an intense sweet flavor that are the perfect base for homemade pizza, served with crispy focaccia bread or over pasta with a drizzle of oil and fresh grated Parmesan cheese.
Course Appetizer, Main Course, Pasta, Salad
Cuisine Italian
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6



  • 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.


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.