Roasted Tomatoes

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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!

Roasted tomatoes make for a great appetizer, a side to accompany Italian food, or a tasty addition to your favorite pasta recipe!

Roasted Tomatoes with fresh basil and parmesan cheese on top

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!

Roasted tomatoes are the perfect side dish for many main dishes. Tomatoes are delicious alongside almost anything. Meats, chicken, pasta, casseroles, etc.!

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.

Fresh tomatoes cut into quarters

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. 

Fresh tomatoes covered in olive oil, basil, and parmesan

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

How to roast tomatoes in the oven

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

Close up of oven roasted tomatoes

These roasted tomatoes go great with:

Roasted Tomatoes Recipe

5 from 5 votes

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!

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 82 kcal

Ingredients

  • 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
  • pepper

Instructions

  1. Preheat oven to 450.

  2. Wash tomatoes and cut in quarters.

  3. 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.

  4. Add tomatoes to a greased baking dish (with a lip) and roast for 12-16 minutes.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 5 stars
    I didn’t know it was so easy to make your own roasted tomatoes. I appreciated the list on how to use leftovers. I’m going to try Making pizza sauce.