Learn how to roast Roma tomatoes with only 3 ingredients! The end result is flavorful, succulent tomatoes that go great in soup, pasta sauce and so much more. Made using ALL fresh ingredients, this is such a great way to use up summer tomatoes!
Why This Recipe Works
Roasted Tomatoes are an EASY way to greatly enhance the flavor of the already delicious tomato veggie-fruit (which do you call it?). Learn how to roast roma tomatoes quickly and easily! The end result tastes great in tomato soup, pasta sauce, pizza sauce or even just in salads or served as a side dish.
If you find yourself with ripe fresh tomatoes on hand during tomato season this year, consider using this method to roast and use or roast and freeze for later. This is such an easy recipe that will remove stress from your tomato-heavy kitchen!
Recipe Ingredients
Roma tomatoes – Romas are super easy to prepare and bring a robust tomato flavor to the table. For an even more complex flavor, throw in a few heirloom, grape tomatoes, plum tomatoes, vine-on or cherry tomatoes to the mix.
Garlic – Definitely go with fresh garlic, if at all possible!
How To Roast Roma Tomatoes
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
Step 2
Arrange the tomatoes, cut-side-up, on the foil in a single layer. Distribute the garlic pieces evenly amongst the tomatoes. Drizzle with a bit of olive oil and toss slightly to coat. Sprinkle with salt and pepper.
Step 3
Bake in the preheated oven for 25 minutes, or until crisp around the edges. Remove from the oven and let cool.
Recipe Notes
- Garlic, extra-virgin olive oil, salt and pepper are super simple yet delicious flavor enhancers for tomatoes, but consider going bolder! Cayenne pepper, paprika, chives, parsley, fresh basil, thyme or any fresh herbs of your choice would taste great sprinkled over the tops before baking. A few teaspoons of Italian seasoning tastes great, too.
- Topping options: any type of grated, crumbled or shredded cheese such as goat cheese, feta, mozzarella or Parmesan cheese. Black pepper, coarse salt and lemon juice sprinkled over the tops is always a delicious choice.
- Make a big batch and freeze some for later use.
- Cooking time may vary, so peek in on the tomatoes about halfway through baking.
FAQ About Roasted Tomatoes
Roasted tomatoes may be frozen after being cooked and do not need to be blanched before freezing. Freeze for up to 6 months for best results.
After roasting, you may preserve tomatoes using the water bath canning method. It is recommended to add acidity to tomatoes to make them safe and store in mason jars.
To roast tomatoes, arrange cut-side-up on a foil- or parchment-lined baking sheet in a single layer. Distribute the garlic pieces evenly amongst the tomatoes. Drizzle with olive oil and toss slightly to coat. Sprinkle with salt and pepper. Bake at 400 degrees F\ for 25-30 minutes.
Refrigerate roasted, room temperature tomatoes in an air-tight container in the fridge for up to 5 days or stored in freezer bags in the freezer for up to 6 months.
Roasted tomatoes, once cooked and cooled, will stay fresh in the fridge for up to 5 days.
What To Do With Roasted Tomatoes
- Transform them into a delicious roasted tomato sauce recipe.
- Replace the tomatoes in chili recipe with a roasted variety.
- They act as the perfect side dish.
- Add to your next salad.
- Make a savory roasted tomato soup or tomato basil soup out of them.
- Turn them into marinara sauce.
- Turn slices into grilled creations!
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How To Roast Roma Tomatoes Recipe
Ingredients
- 3-4 pounds Roma tomatoes halved or quartered (for a more complex flavor, use varying kinds of tomatoes such as Roma along with heirloom, grape, cherry or plum)
- 8 cloves garlic peeled and halved
- 1/3 cup olive oil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
- Arrange the tomatoes, cut-side-up, on the foil in a single layer. Distribute the garlic pieces evenly amongst the tomatoes. Drizzle with olive oil and toss slightly to coat. Sprinkle with salt and pepper.
- Bake in the preheated oven for 25 minutes, or until crispy around edges. Remove from the oven and let cool.
Notes
- Garlic, extra-virgin olive oil, salt and pepper are super simple yet delicious flavor enhancers for tomatoes, but consider going bolder! Cayenne pepper, paprika, chives, parsley, fresh basil, thyme or any fresh herbs of your choice would taste great sprinkled over the tops before baking. A few teaspoons of Italian seasoning tastes great, too.
- Topping options: any type of grated, crumbled or shredded cheese such as goat cheese, feta, mozzarella or Parmesan cheese. Black pepper, coarse salt and lemon juice sprinkled over the tops is always a delicious choice.
- Make a big batch and freeze some for later use.
- Cooking time may vary, so peek in on the tomatoes about halfway through baking.
Could you freeze these after roasted and use later?
Sure, that would work. I would freeze them flat in a pan on top of some waxed paper and then once they are mostly frozen, most them to an airtight sealed container.
They smell and look delicious! Thank you for this fantastic recipe!!
My pleasure! Enjoy!
I thought I’d drop you a line just to say hi, and from one foodie to another you might appreciate this fact: vegetables don’t actually exist! They’re a social/legal construct, but according to biology, they’re just a random collection of fruits/roots/tubers/stems/etc…. so yes, tomatoes are a fruit, but so are bell peppers and cucumbers, and they’re "vegetables" as well… Interesting, hey?
Lauren, this comment literally made my day. The elusive vegetable does not even exist! How perfect! My anti-veggie 7-year-old will love this fact. 🙂 Thank you for the comment!
Megan