Name: Oven Roasted Tomatoes Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 4 pounds tomatoes ((cocktail, roma, plum, or cherry)); 2 tablespoons extra-virgin olive oil; 6-8 cloves garlic ((left whole or roughly chopped)); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 10 sprigs fresh herbs ((such as thyme, basil, parsley, or rosemary))

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Roasting tomatoes in the oven creates a savory sweetness that’s delicious when made into a simple tomato sauce for pasta, as a soup, or served as appetizers. Best of all, you need just 5 basic ingredients when making roasted tomatoes.

Even when they’re at their most flavorful, summertime prime, it’s highly likely that sweet cherry tomatoes, Italian plum roma tomatoes, and just about every other variety I pick, will at some point find their way into the oven for a quick roast to pull out their most jammy-sweet flavor.

But the real appeal of roasting tomatoes is when we’re eating those dead-of-winter, out of season red fruits. You know the ones. The tomatoes who left their taste at the door.

When it comes to quick and easy, no-fuss, oven roasted tomatoes, the big return on the little time invested in this recipe is totally worth it.

Heidi’s Tips for Recipe Success

Use a baking sheet with a lip, or a baking dish. This will contain the liquid released from the tomatoes as they cook. However, don’t be alarmed if they don’t let off much liquid. Depending on the variety and ripeness will determine how much liquid they will yield as they cook.
With this roasting method there’s no need to remove the skin from the tomatoes, nor remove all the seeds.
Cherry and cocktail tomatoes can be left whole, but plum and Roma tomatoes should be sliced in half before roasting.

Halved tomatoes prepped for roasting in the oven

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

Tomatoes — The best tomatoes for roasting are those that don’t have a whole lot of seeds, a lot of juice (like your typical garden variety), and have a more tender skin.
Oil — Use avocado or olive oil for the best flavor.
Garlic — Leave the cloves whole in their papery skins or roughly chop, depending on how much time you have.
Herbs — Pretty much any fresh herb can be paired with the tomatoes.
Salt and pepper — I prefer using kosher salt and freshly ground black pepper for the best flavor.

Photo collage showing tomatoes before and after roasting

How to Roast Tomatoes

Line your baking sheet with aluminum foil. This step makes clean-up a cinch.
Drizzle the tomatoes with olive oil. This way they won’t stick to the foil. Go ahead and sprinkle them with salt and pepper to season as they cook.
Add whole cloves of garlic or roughly chop them if you’re feeling ambitious. If you’re discarding the garlic afterward, you can totally skip removing their papery skins. However, I love adding the roasted garlic and tomatoes to a blender to make the base for this roasted tomato sauce.
Add fresh herbs for flavor. Use basil, thyme, parsley, marjoram, rosemary, or a combination.
Roast at 400ºF until the skins soften and the tomatoes begin to burst. You’ll find the exact roasting times below.

Heidi’s Tip: The riper the tomato, the more liquid it will give off as it cooks. Underripe tomatoes won’t yield much, if any, liquid.

How Long Does It Take to Roast Tomatoes?

Cocktail, Italian plum, or roma tomatoes: I leave my cocktail tomatoes whole but for plum or romas, I stem the tomatoes and then slice them in half lengthwise. Remove the seeds by gently squeezing them out, or remove with a spoon. Roast cut side up at 400°F for 40 minutes or until the skin softens and begins to burst.

Cherry or grape tomatoes: The skin on these small tomatoes is tender enough that there’s no need for skinning them. Roast these varieties whole at 400°F for 20 minutes or until the skins begin to burst.

Roasted whole tomatoes with garlic and thyme

Storage Tips

Store roasted tomatoes in the fridge, in an air-tight container or mason jar with their juice, for 5-7 days.

Or, freeze the tomatoes in freezer-safe storage bags for 4-6 months. Freeze the bags flat so you can stack them upright to save room later.

Recipes to Make With Oven Roasted Tomatoes

I use roasted grape and cherry tomatoes in salads, on flatbreads or crostini, on cheese plates, and more. Roma and cocktail tomatoes are great for soups, stews, and pasta sauces.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Roasted Tomatoes in the Oven | foodiecrush.com #oven #cherry #tomatoes #roasted #recipe #quick

4.58 from 61 votes

Oven Roasted Tomatoes Recipe

Roasting tomatoes in the oven makes them sweet, jammy, juicy, and perfect for adding to soups and sauces or using as a topping for crostini.

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Course Side Dish

Cuisine Italian

Keyword how to roast tomatoes, roasted tomatoes

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 151kcal

Ingredients

4 pounds tomatoes (cocktail, roma, plum, or cherry)
2 tablespoons extra-virgin olive oil
6-8 cloves garlic (left whole or roughly chopped)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
10 sprigs fresh herbs (such as thyme, basil, parsley, or rosemary)

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
If using cherry or cocktail tomatoes, you can leave the tomatoes whole. For plum or romas, I first stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
Working on the baking sheet, toss the tomatoes with olive oil, salt, and pepper. Add the garlic and herbs.
Arrange the tomatoes, cut side up if cut in half, in a single layer on the baking sheet.
For cocktail, roma, or plum tomatoes, roast at 400°F for 40-50 minutes or until the skin softens and begins to burst.
For cherry tomatoes, roast for 15-20 minutes.
Discard the herbs and slice, chop or add whole to salads, grains, or rice; mash and spread on toasted crostini; or add the garlic and tomatoes to a blender and whiz until smooth for an easy pasta sauce.

Nutrition

Halved roasted tomatoes with thyme and garlic

More Roasted Vegetable Recipes to Make Now

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