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!
Servings 4
Ingredients
- 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)
Instructions
- 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!
Notes
*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
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!
We’re so glad you enjoyed them! Thanks so much for sharing!
jen smyth says
Excellent!!
Yay! xoxo
Robin says
Can you sub romas or other large tomatoes instead of the cherry tomatoes? Thanks!
Hi Robin! Larger tomatoes typically have a lot more water content, so will certainly take longer to roast, but they should work well!
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.
We’re so glad you enjoy it, Lana! Thanks so much for the lovely review!
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.
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!
Mary says
How long can you keep the roasted tomatoes in the jar with the olive oil and oregano?
Mary
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.)
Hi Kathryn! We haven’t tried it so we can’t say for sure. If you do let us know how it goes!
Michele says
I know the recipe says to serve immediately but Csn this be saved?
Hi! Yes you can, but they are better fresh!