Any variety of garden tomatoes you have will work to make these quick and simple roasted tomatoes in just 30 minutes! Serve them with basil, oregano, mozzarella, feta, Parmesan, and more!
Use them as an added bonus to create mouthwatering homemade tomato soup, salsa, or marinara sauce.
I have a secret method for making tomatoes vanish when our garden is overflowing with them. Nothing tastes better than warm, roasted tomatoes on a sheet pan. (They can, of course, also be served after they have cooled.)
These are great with mozzarella cheese and fresh basil on top. Also excellent is feta that has been crumbled.
But first, what precisely gives these tomatoes their delicious flavor?
Why Do Roasted Tomatoes Taste Better
- Tomatoes' flavor is concentrated and enhanced when roasted. You won't believe the flavor explosion that it is. They are therefore perfect for eating on their own or for cooking.
What Kind of Tomatoes to Use
- Roasting works well with Roma, Campari, or any other smaller variety of vine-ripened tomatoes.
- It is also possible to use large steak tomatoes, but you will need to cut them into smaller pieces.
How to Make It
Set the oven to 450 degrees. Depending on the variety you're using, cut tomatoes into halves or quarters. Place whole garlic cloves in an even layer on a light baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. After 30 minutes of baking, either serve it warm or let it cool.
What to Do With Roasted Tomatoes
- Homemade salsa, tomato soup, and marinara sauce all taste great when made with roasted tomatoes.
- Serve them with any of the following: grated Parmesan cheese, basil, oregano, mozzarella cheese, crumbled feta cheese, or freshly squeezed lemon.
- They go well with a slice of French or sourdough bread.
- To prevent burning, add whole (not minced) garlic cloves. They do not require peeling. When the tomatoes are done baking, they are simple to smash with a spoon and stir into the olive oil, which gives the tomatoes a wonderful flavor.
- For best results, use extra virgin olive oil. Sky Organic Greek Extra Virgin Olive Oil is my favorite.
- In this recipe, balsamic vinegar may also be lightly drizzled.
- For these, I bake them on a thin baking sheet. The baking time may need to be shortened because a dark baking sheet will absorb more heat; check on them after about 20 minutes by turning on the oven light.
- Check out all of my roasted vegetable recipes if you enjoy this one.
For up to 5 days, keep in the refrigerator in an airtight container. Cheese should only be added to tomatoes that will be consumed or served, not tomatoes that will be stored.
In recipes, they can also be substituted for canned tomatoes by being diced and frozen.
- 2-3 pounds tomatoes, Roma, Campari, and other vine ripened varieties
- 4-5 whole garlic cloves
- 1-2 Tablespoons olive oil, high quality.
- Kosher salt/Freshly cracked pepper
- Preheat oven to 450 degrees.
- Wash tomatoes and pat completely dry. Cut into halves or quarters of equal size. Arrange on a baking sheet along with the garlic cloves.
- Drizzle lightly with olive oil and sprinkle with kosher salt and freshly cracked pepper. Use your hands to toss to coat.
- Bake for 30 minutes.
- Remove and serve with basil, mozzarella, crumbled Feta, Parmesan, etc.
- Add whole garlic cloves (not minced), to ensure that they don't burn. They don't have to be peeled. When they come out of the oven, they're easy to smash with a spoon and swirl into the olive oil, which adds great flavor to the tomatoes.
- Use high quality olive oil for best results. I love Sky Organic Greek Extra Virgin Olive Oil.
- A light drizzle of balsamic vinegar may also be used in this recipe.
- I use a light baking sheet for these. A dark baking sheet will attract more heat so baking time may need to be reduced, check on them after 20 minutes or so by popping on the oven light.
- Store in an airtight container and refrigerate for up to 5 days. Do not store with cheese, only add cheese to the tomatoes you plan on eating/serving.
- They can also be diced and frozen and used in place of canned tomatoes in recipes.
What to Do With Roasted Tomatoes
- Roasted tomatoes are delicious in homemade salsa, tomato soup, or marinara sauce.
- Serve them with any of the following: mozzarella cheese, crumbled feta, grated Parmesan cheese, basil, oregano, or freshly squeezed lemon.
- They taste great over a slice of sourdough bread or French bread.
- Check out all of my recipes for roasted vegetables!