Oven roasted tomatoes are super easy to do, and bring out so much flavor! If your garden is overflowing, try roasting tomatoes. Then you can add them to pasta, salads or pizzas. The possibilities are endless!
Roasting vegetables in the oven is a wonderful way to add more flavor to them. Whether you roast poblano peppers, roast asparagus, or make roast potatoes, you’ll be super glad you turned the oven on..
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You might not want to turn the oven on in the summer time, but trust me roasting tomatoes low and slow is a great way to bring out their flavors and make a type of homemade “sun-dried” tomato.
The flavor in the tomato is magnified, making it the perfect addition to any number of recipes, including soups, pastas, pizzas, sandwiches, and sauces. They make delicious salad toppings, too.
Psst, the heat is so low, you probably won’t notice it!
Why Make This
It’s easy. Roasting tomatoes is a question of quartering them, removing the core, and seasoning them with oil and spices. A five-year old could do this.
It’s delicious. While not exactly like dehydrating tomatoes, roasting them brings out their flavors and makes them a fun addition to your recipes. Recently my daughter pureed them and used the puree as a substitute for pizza sauce. So good!
It’s freezer friendly. This recipe for roasting tomatoes makes a lot, which is great since they freeze beautifully. Go ahead and make a big batch and enjoy oven roasted tomatoes for weeks to come.
Ingredients
Here’s what you’ll need for roasting tomatoes:
roma tomatoes – Romas tend to be meatier tomatoes with less juice, making them the best candidates for roasting. You can use cherry or grape tomatoes as well.
olive oil – Olive oil adds great flavor, but you can use your favorite cooking oil.
seasoning/spices: I use a combination of salt, pepper, and dried thyme, but there are so many different ways you can go with this.
Variations: Feel free to swap out the thyme for another herb or spice, depending on what flavor profiles you like. You may want to add some red pepper flakes for some kick. You can sprinkle the tomatoes with
- cumin and coriander for a southwest flair
- basil and oregano for Italian
- curry powder or garam masala for a more Indian twist
Use your imagination and be sure to shop your kitchen.
Step-by-Step Instructions
- Wash the tomatoes and pat them dry. Cut them into quarters and remove the cores.
- Lay out the tomato quarters on a lined sheet pan in a single layer.
- Drizzle the tomatoes with the olive oil.
- Then season with salt, pepper, and thyme. Bake in a 225° F oven for three to four hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
Store the tomatoes in an airtight container for up to 4 days. Freeze for longer storage.
FAQs
The key to make great oven roasted tomatoes is cooking them low and slow. I like to cook mine in a 225°F oven for 3 hours. This low and slow process really helps to make the best roasted tomatoes with tons of flavor.
Serve oven roasted tomatoes on crostini or in pasta. You can toss them in salads, like one of these 35 Super Summer Salad Recipes to Help You Save. You could also add them to a Marinara Sauce, or a Homemade Red Sauce with Meats. We like to puree them and use as a sauce for homemade pizza. Stir them into soup or fold them into sandwiches.
Oven roasted tomatoes will last in your fridge for up to 1-2 weeks. Or you can freeze them as well in a plastic bag for 4-6 months.
More Great Tomato Recipes
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Roasting Tomatoes in the Oven
Equipment
- heavy duty sheet pan
- parchment paper
- cutting board
- chef's knife
Ingredients
- 16 roma tomato washed, cored, and quartered
- 3 tablespoon olive oil
- 1 teaspoon coarse salt
- ½ teaspoon dried thyme
- black pepper to taste
Instructions
- Line a sheet pan with parchment paper. Lay out the tomato quarters in a single layer on the pan. Drizzle the olive oil over all. Sprinkle the tomatoes with salt and thyme and season to taste with black pepper.
- Bake in 225° F oven for three to four hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
- Store in an airtight container in the fridge. Use within 4 days.
- To serve: add to salads, sandwiches, and sauces. Can also be used to top crostini.
Notes
- cumin and coriander for a southwest flair
- basil and oregano for Italian
- curry powder or garam masala for a more Indian twist
Nutrition
This post was originally published 27, 2010. It has been updated for content and clarity.
Lisa H
have a row of cherry tomatoes, bell pepper and I had some celery that was getting ready to turn so I chopped most to freeze but I put some on the baking sheet too just to see what happens. Thanks for the post I never thought of roasting. This is going to save so many vegetables that would otherwise go bad before I could use them!
Tina
I am definitely going to try this. I love tomatoes and use tomatoes in a lot of dishes. I am going to see if I can can or jar these. If not I will freeze them in small portion sizes for future recipes. Thanks!
FishMama
They DEFINITELY need to be refrigerated or possibly frozen. I haven't tried freezing them; they didn't last that long. But, I have heard it would work.
Anna
I am definitely going to give this a try! What is the best way to store them? Do they need to be refrigerated, or can you just keep them in the pantry like store bought sun dried tomatoes?