Oven-Roasted Tomatoes Recipe

Small, medium and large roasted tomatoes.

5 from 2 votes

Oven-Roasted Tomatoes Recipe

With these oven-roasted tomatoes, you can roast multiple sizes and types of tomatoes at once in only 30 minutes just drizzled with olive oil and seasoned with salt and pepper.

Prep Time5

Cook Time30

Total Time35

Course: Spreads & Sauces

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 tablespoons olive oil
1-1/2 – 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

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Arrange the tomatoes in a single layer. The halved tomatoes should be cut side up. Drizzle them with olive oil and sprinkle with salt and pepper.
Roast for 25 minutes before checking on the tomatoes. They should be wrinkled, but still juicy. If not, roast another 5 minutes.
Warm tomatoes can be used immediately.

Video

Notes

Recipe makes about 1-1/2 to 2 cups tomatoes.

Cool to room temperature before storing the tomatoes. They can be stored in an airtight container in the fridge up to 2 weeks. It is best to stack sliced tomatoes on top of each other if you want them to hold their shape.

To freeze, put the tomatoes on a wax paper-lined pan or plate in the freezer without them touching each other. After they have frozen, you can combine them in a single freezer bag or container.

You can warm the tomatoes in a skillet over medium heat with a little olive oil. This is best if you are planning to use them in pasta or grains, especially for halved cherry and grape tomatoes.

Let sliced tomatoes sit out at room temperature to warm up from the fridge or thaw from the freezer. You can put frozen tomatoes on a pizza with the rest of the toppings before it goes into the oven.

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