Roasted Vine Tomatoes for Sauces, Soups & More
Roasting tomatoes low and slow is one of my favorite kitchen rituals. Vine tomatoes — like cherry, grape, Campari, or heirloom tomatoes — transform into sweet, jammy, almost candy-like bites. Tossed with olive oil, a touch of garlic, and dried herbs, they’re perfect for pizza, pasta, or spreading on grilled bread with burrata.
Servings 6
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.
Notes
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.
