Juicy roasted tomatoes are the yummiest and easiest appetizer or side dish. Roasting them (with a little olive oil, basil and parmesan) brings out every delicious flavor!
Oven Roasted Tomatoes
Anyone else a HUGE tomato fan? I love tomatoes in any form! Especially these oven roasted tomatoes. They are to. die. for. Gorgeous in color and loaded with flavor from the garlic, salt, balsamic vinegar, basil, and sprinkled with a little parmesan cheese on top—yes, please!
Plus, tomatoes are super healthy and have a lot of vitamins in them. Tomatoes are packed with vitamin C which is a great antioxidant. They also have potassium, folate, and vitamin K.
Which Tomatoes to Use?
Pretty much any and all tomatoes can be roasted. Cherry, grape, Italian plum, roma, or cocktail.
Here are a few roasting tips:
- Bake time: Larger firmer tomatoes will need a longer bake time. Smaller tomatoes will roast much faster so watch carefully.
- Skin: leave it on or take it off- It’s entirely up to you
- Mix in yellow: yellow tomatoes are just as delicious and add a beautiful touch.
- Slicing: smaller tomatoes like grape tomatoes do not need to be cut in half, but larger tomatoes absolutely do.
- On the Vine: Smaller tomatoes can be roasted on the vine and it makes a stunning presentation. All of the steps or the same, minus the cutting in half.
How to Roast Tomatoes
PREP. Make sure the oven is preheated to 450 degrees. Wash the tomatoes and cut them into quarters.
COAT. Grab a large bowl and add in the olive oil, balsamic vinegar, minced garlic, basil, Parmesan cheese, garlic salt and pepper. Toss the tomato quarters in the mixture to completely coat.
BAKE. Add tomatoes to a greased baking dish (with a lip) and roast for 12-16 minutes.
Use a baking sheet with a lip: Depending on the type and ripeness of the tomato you may see a fair amount of liquid being released. Using a baking pan with a lip, or baking dish with higher sides, will keep the juices from running over the side and making a smokey mess of your oven.
Another tip is to line the pan with aluminum foil or parchment paper. This will help the tomatoes from sticking to the bottom and aid in easy clean up. Win- Win!
Flavoring: These Roasted tomatoes are super easy to season. Just choose your favorite combination to sprinkle over the top.
- Minced garlic
- Cheese such as parmesan or fetta
- Herbs such as Basil, Thyme, Parsley, Marjoram, Rosemary
Storing + USING LEFTOVERS
Storage: Store leftover tomatoes in an airtight container in the fridge for 5-7 days. They’re delicious to toss in a Salad or on top of Pizza.
You can freeze leftover roasted tomatoes. The texture changes and you won’t want to eat them alone or as a salad topping. You can, however, use them in sauces and soups where you’d normally use canned tomatoes.
I would divide them into ½ cup to 1 cup portions. Place the portions in separate Ziploc bags and then put all the portioned bags in a larger freezer safe Ziploc. Freeze for 4-6 months.
Our Favorite ways to use leftover Roasted Tomatoes:
- Salads: Caprese Salad
- Bruschetta: Homemade Bruschetta
- Soups: Tomato Basil Soup
- Pizza Topping: Chicken Alfredo Pizza
- Sauces: Easy Spaghetti
- Salsa: Homemade Salsa
- Sandwich: French Dip
- Quiche: Spinach Quiche
- Pastas: Italian Sausage Pasta
These roasted tomatoes go great with:
- Skinny Chicken Parmesan
- Italian Tortellini Soup
- Italian Pork Chops
- Parmesan Chicken Manicotti
- Chicken Alfredo Bake
Roasted Tomatoes Recipe
- 4-5 tomatoes large
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp minced garlic
- 2 tbsp basil fresh, chopped
- 1/4 cup parmesan cheese shredded
- garlic salt (with parsley flakes)
- Preheat oven to 450.
- Wash tomatoes and cut in quarters.
- Add olive oil, balsamic vinegar, minced garlic, basil, Parmesan cheese, garlic salt and pepper to a large bowl. Toss tomato quarters in mixture and coat.
- Add tomatoes to a greased baking dish (with a lip) and roast for 12-16 minutes.