These 30-minute roasted tomatoes are so versatile that you can use them to top pizzas and sandwiches or stir them into salads and grains.
These 30-minute roasted tomatoes are so versatile that you can use them to top pizzas and sandwiches or stir them into salads and grains for a simple side or main.
It was weeks ago that I planned a special date for last Saturday. No, it wasn’t dinner out or tickets to anything. I was supposed to pick-up the second round of plants for our garden. The first round included colder weather crops like kale, arugula and mesclun greens that thrive in the chill. This order was for the hot weather crops like zucchini, tomatoes and basil.
My calendar was marked, and I was counting down the days. Too bad Mother Nature had other plans that involved a freeze warning that left the garden center scrambling to save their inventory. So they were closed.
Having a kitchen garden is one of my favorite things about summer. Tomatoes are what I look forward to most, so I like getting them into the soil as early as possible. It’s no big deal that I’ll have to wait another week.
In the mean time, I am slicing and roasting my store-bought tomatoes in the oven. There is no better way to bring out strong-tomatoey flavor than roasting. And it doesn’t take much time or effort.
Oven Roasted Tomatoes: Quick or Slow?
There are 2 ways that I make oven-roasted tomatoes: slow-roasted or quick-roasted. They are both really good! It just depends on how much time I have, and how I want the tomatoes to turn out.
Slow-roasted tomatoes turn out a little bit drier. When you roast them at a higher temperature for less time. They end up juicier.
Again, with either version you will have tomatoes that have tons of flavor.
What Kinds of Tomatoes Can You Roast?
It doesn’t matter. You can roast any size from big beefsteaks to cherry tomatoes to plum tomatoes to roma tomatoes. Just make sure you have some consistency in thickness when you slice them. The diameter of the tomatoes can vary.
I like to slice medium to large tomatoes about a quarter inch thick. For smaller grape and cherry tomatoes, I slice them in half.
This is what you need to roast tomatoes:
Tomatoes: You can roast any kind of tomato as long when you slice them, they are around the same thickness.
Olive oil: On the sheet pan, I drizzle the raw tomatoes with olive oil.
Salt & pepper: I season the tomatoes with salt and pepper before they go into the oven.
How To Make 30-Minute Roasted Tomatoes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the sliced and halved tomatoes on the pan. Make sure they aren’t touching or overlapping.
Drizzle the tomatoes with olive oil and sprinkle them with salt and pepper.
Roast the tomatoes. Check on them after 25 minutes. The tomatoes are ready when they are wrinkled, but you should still be able to see some juices. Usually, I end up roasting the tomatoes for another 5 minutes, but it’s always good to check. If some tomatoes are done and others aren’t, take them off the pan and continue cooking the rest of them.
How To Use The Tomatoes
These 30-minute roasted tomatoes are great on pizza. You can stir them into pasta, grains or eggs. Cherry and grape tomatoes will hold their shape better than sliced tomatoes.
No matter the season, I am always roasting tomatoes because they do wonders to even the simplest salad with balsamic vinegar & oil and Parmesan cheese.
Can You Freeze Roasted Tomatoes?
The tomatoes will stay good in an airtight container in the fridge for 2 weeks. I like putting them in a mason jar.
If you want to freeze them, place the tomatoes on a wax paper-lined sheet pan or plate in the freezer. They should not be touching. Then once they are frozen, you can put them in a bag or container.
Can You Add Garlic?
Absolutely! If you want, you can take advantage of the heat in the oven and multi-task. Throw a few garlic cloves, in their skins on the sheet pan. After they finish roasting, you can squeeze out that magical garlic and stir it into tomato sauce or just spread it on bread.