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Oven roasted tomatoes are perfect for make ahead and use later on. Roasting tomatoes brings out their sweetness and is a great way to enjoy this amazing fruit.
All varieties of tomatoes can be roasted but some are better than other. Try roasting campari, Roma or plum tomatoes. Cut them in half before roasting. You can also use cherry or grape tomatoes - roast them whole.
We used Roma tomatoes known as Italian plum tomatoes which are tangy, rich in taste and have meaty flesh.
Take tomatoes, cut lengthwise and toss in a bowl with olive oil, salt, ground pepper and fresh herbs. We bake these tomatoes on a baking sheet lined with baking paper to avoid the mess on the sheet.
Use other herbs such as parsley or thyme, or even a combination of dried herbs you like (oregano, basil, parsley, rosemary...).
We wanted to spice a little bit so we arranged tomatoes with cut side up on the sheet and sprinkled with some chilli flakes. These tomatoes are roasted in the oven for 1 hour 20 minutes on 160 C. You can increase the oven temperature to 200 C to cut out the time. Tomatoes are ready once soft and tender.
Serve them while still warm or even cold with anything you like. Find serving suggestions below.
These simple roasted tomatoes can be served in so many ways. They are great while still warm or cold as a side dish.
Bruschette topped with roasted tomatoes are so delicious. You can use them as addition to topping to flatbread pizza like ours summer flatbread pizza. You can make tasty soup with addition of cream to the tomatoes.
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