Easy Oven Roasted Tomatoes
Got tomatoes? This quick and easy Oven Roasted Tomatoes recipe is a fantastic way to use up a surplus or add flavor to out of season tomatoes. This simple roasting technique makes any tomato sweeter, tangier and downright addicting with minimal hands on time. A great side dish or recipe starter!
I don’t know about your area but, here, we still have some tomatoes popping up at the farmer’s market right alongside those pie pumpkins. It’s like they’re clinging onto summer with a death grip….but so am I. I get it, tomato friends. Summer is the best and so are you.
Late season tomatoes can be the sweetest, juiciest tomatoes you’ll see all year. It’s like one last summer fling before they go away for months leaving us with those questionable fresh tomatoes at the grocery store in the middle of winter.
You know, the tomatoes that you kinda wonder what is lurking behind that thin skin. Will it be pale and mealy, juicy and firm, just plain flavorless? It’s like a box of chocolates…..but much less tasty.
So, I’m a tomato snob when we pass September 30th because you just don’t know quite what you’re going to get. BUT one thing I do know is that a Roasted Tomato is one of life’s greatest pleasures and roasting a tomato can totally revive it’s reputation of being a dull, lifeless fruit….even in the winter months.
I’m a big fan of canned Fire Roasted Tomatoes in so many of my recipes but getting the same flavor at home with fresh tomatoes isn’t that difficult to do. And it takes minimal hands on time. It’s something I like to do when I have chores at home to take care of because you do have to hang out while the oven is on and to do this right, you do need to roast your tomatoes low and slow for an hour or more.
But your patience will be GREATLY rewarded when your homemade fire roasted tomatoes are finished. They’re like candy….but without added sugar….or chocolate. But sweet and caramelized and totally delish!
OVEN ROASTED TOMATOES
Roasted tomatoes make an easy and super flavorful side dish that’s healthy and satisfying. Tomatoes are known to be a great source of lycopene, the phytochemical which makes them red but also has significant antioxidant properties. And now new research has shown that this antioxidant can be boosted even more by cooking tomatoes.
HOW TO ROAST TOMATOES
My slow roasted tomatoes recipe is super simple to make. You’ll spend most of your time scooping out the seeds but it’s really quick and easy to do. Plus, it’s totally therapeutic….at least I think it is.
Here’s how to make Oven Roasted Tomatoes:
- Cut your tomatoes in half lengthwise.
- Using a spoon, scoop out the seeds and place the tomato halves skin side down on a baking sheet.
- Drizzle the tomatoes with olive oil and season with salt, pepper and Italian seasoning.
- Sprinkle with fresh herbs, if desired.
- Cook the tomatoes in a 350 degree oven for 1 hour.
Now you can do whatever you like with your Oven Roasted Tomatoes….sprinkle with cheese and eat immediately. Save for a homemade tomato sauce. Turn them into an amazingly cheesy Tomato Bisque. Or save them for your not sad desk lunch salad.
HOW LONG DO COOKED TOMATOES LAST
You can make your roasted tomatoes up to five days in advance. Just transfer any leftover cooked tomatoes to an airtight container and store in the refrigerator until you’re ready to use.
Alternatively, you can FREEZE cooked tomatoes in an airtight container, preferably a freezer bag with the air pressed out, for up to 6 months. Thaw at room temperature or in the microwave for a few minutes.
WHAT TYPES OF TOMATOES ARE GOOD FOR ROASTING
I love to medium sized Plum Tomatoes or San Marzano tomatoes because they tend to hold up to the slow roasting technique the best. They’re also super flavorful to make into tomato sauce.
Larger tomatoes like Beefsteak or Ugly Ripe tomatoes are good for roasting but don’t hold their shape like smaller Roma style tomatoes.
HOW TO ROAST CHERRY TOMATOES
Cherry tomatoes and Grape Tomatoes are great for roasting, as well, and they may be even faster to pull together. Because cherry tomatoes are smaller, you don’t have to scoop out the seeds.
To roast cherry tomatoes:
- Preheat oven to 350 degrees.
- Cut the tomatoes in half and toss in olive oil.
- Arrange the tomato halves in a single layer on a baking sheet and season with salt, pepper, garlic and Italian Seasoning, if desired.
- Roast the cherry tomatoes for 30-40 minutes or until they begin to look caramelized.
You can store your roasted cherry tomatoes the same way you store your larger Oven Roasted Tomatoes.
MORE TOMATO RECIPES
- Easy Italian Style Stewed Tomatoes
- Tomato Jam is everyone’s favorite discovery
- Super simple, crispy Fried Green Tomatoes
- BEST EVER Tomato Soup from scratch
- Tomato Salsa….like you’ve never tried before.
- Like pie? You’ll love this Savory Tomato Crostata
- Tomato Gazpacho is the no cook dinner hero!
Oven Roasted Tomatoes
- baking sheet
- 10 Large Plum Tomatoes
- 2 tbsp olive oil
- 1 tbsp Italian Seasoning
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- Fresh herbs, if desired
- Preheat oven to 350 degrees.
- Cut the tomatoes in half lengthwise and scoop out the seeds with a spoon.
- Arrange the tomatoes on a baking sheet, skin side down, and drizzle with olive oil.
- Season the tomatoes with Italian Seasoning, salt and pepper. Top with chopped, fresh herbs, if desired.
- Roast the tomatoes for 1 hour or until the tomatoes begin to caramelize and turn brown on the bottom.
- Remove from the oven and serve.