How To Roast Tomatoes

Jump to Recipe
Baking sheet filled with red and yellow Slow Roasted Cherry Tomatoes for adding to salads and more
Parchment-lined baking sheet of freshly Roasted Cherry Tomatoes

How To Roast Tomatoes

A 3-ingredient recipe for perfect slow-roasted tomatoes! The result is tender, intensely flavorful tomatoes perfect for pastas, salads, pizza, and more!
Author Minimalist Baker
Parchment-lined baking sheet filled with slow roasted yellow and red cherry tomatoes
5 from 4 votes
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 4
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 2 cups cherry tomatoes (halved)
  • 2 Tbsp melted coconut or avocado oil (if avoiding oil, sub water or omit)
  • 1/4 tsp sea salt (and a dash of pepper is optional)


  • Preheat oven to 300 degrees F (149 C) and line 1 large (or 2 small) baking sheet(s) with parchment paper (increase number of baking sheets if making a larger batch).
  • Add tomatoes and drizzle with oil and sprinkle with salt (and pepper if adding). Arrange face up and roast for 1 hour to 1 hour 45 minutes. The longer they bake, the more shriveled the tomatoes become and the more intense the flavor will be.
  • Enjoy immediately as is, or with pasta, pizza, salads, soups, and more!


*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 76 Carbohydrates: 3.5 g Protein: 0.8 g Fat: 7 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Fiber: 1.1 g Sugar: 2.4 g

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Vegan Jola says

    Just made this yesterday using a batch of tomatoes that were going a bit too soft.
    On the side of tomatoes I decided to roast leftover red bell pepper.
    It was delicious.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robin! Larger tomatoes typically have a lot more water content, so will certainly take longer to roast, but they should work well!

  2. Lana says

    I have made these for several years from my garden heirloom tomatoes and they’re wonderful. I like your easy peasy recipe. Thanks.

  3. Odette says

    Just made this, and it tastes like candy. No lie. I also did what Anna did, and I’m looking forward to eating them tommorow! I’m thinking baked on a pita with veggies and your vegan parm which I’m addicted to btw.

  4. Anna says

    Used this method to use up the last of the tomatoes growing on our garden patch. Such an intense, crazy-rich flavour and easy as anything. Well worth the 1hr roast time. I stored these in a jar in the fridge, drizzled in olive oil & oregano. DIY ‘sun-dried’ tomatoes with none of the nasties. Thanks Dana!

  5. Kathryn Lloyd says

    Wondering if I could coat the baking sheet with coconut oil instead of using parchment paper? (I used coconut oil to coat a bread pan when making bread and it worked great.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathryn! We haven’t tried it so we can’t say for sure. If you do let us know how it goes!