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30-Minute Roasted Tomatoes

30-Minute Roasted Tomatoes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: About 1-1/2 to 2 cups 1x


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.


  • 2 tablespoons olive oil
  • 11/2 – 2 pounds assorted tomatoes, cherry & grape tomatoes halved, larger tomatoes sliced 1/4-inch-thick
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Arrange the tomatoes in a single layer. Drizzle them with 1 tablespoon olive oil and sprinkle with salt and pepper.
  3. Roast for 25 minutes before checking on the tomatoes. They should be wrinkled, but still juicy. If not, let them cook another 5 minutes.
  4. Warm tomatoes can be used immediately.
  5. Cool to room temperature before storing in an airtight container in the refrigerator up to 2 weeks.


To freeze the tomatoes, place them on a wax paper-lined sheet pan or plate in the freezer. Once they are frozen, transfer them to an airtight bag or container.