Summer plum tomatoes roasted in the oven with garlic and herbs make an easy, delicious homemade tomato sauce that will fill the room with an intoxicating aroma.
Oven Roasted Tomatoes
The end of summer means using my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, and then I wind up with so many I don’t know what to do with them. No worries, though, because over the years, I’ve developed dozens of tomato recipes for this
exact purpose. I also have an Easy Grape Tomato Sauce, great for ripe summer grape or cherry tomatoes, or this Garden Tomato Sauce with plum tomatoes.
Why You’ll Love This Roasted Tomatoes Recipe
One of my favorite things to do with tomatoes this time of year is roast them. The tomatoes’ flavors get concentrated, making a wonderful sauce for pasta or freezing for the future.
- Ideal way to Enjoy In-Season Tomatoes: The best time to roast summer tomatoes is when they’re at their peak.
- Nutritious: Tomatoes are rich in antioxidants, vitamins, and minerals and are low in calories.
- Fantastic for Using an Abundance of Tomatoes: If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar. So, if you have more tomatoes than you
know what to do with, roasting them is the way to go.
Roasted Tomato Ingredients
Here’s everything you need for roasted tomatoes in the oven. See the recipe card for the exact measurements.
- Olive Oil prevents the tomatoes from sticking to the sheet pans and imparts flavor.
- Garlic: Peel and thinly slice garlic cloves.
- Herbs: Hearty herbs, like rosemary and thyme sprigs, hold up well in the oven when roasted and provide an amazing aroma and taste to the dish.
- Salt and Black Pepper season the tomatoes.
- Tomatoes: I used plum tomatoes, such as Roma tomatoes, but you can use whatever kind you have in abundance. The key is to make this recipe when tomatoes are in season and taste the best.
How to Roast Tomatoes in the Oven
Here’s how to make this oven roasted tomato recipe. The complete instructions are at the bottom of this page.
- Prep the Tomatoes: Cut the plum tomatoes in half and remove the stems.
- Season the Tomatoes: Pour olive oil onto 2 large rimmed baking sheets. Add the garlic, herbs, salt, and pepper. Toss the tomatoes with the oil, then lay them cut side down.
- How Long to Roast Tomatoes at 450°F: Roast the tomatoes in the oven for 30 to 35 minutes until they wrinkle. The cooking time will vary, depending on their size.
- Remove the Skins: Once cool, remove and discard the tomato skins and herbs. Coarsely chop the tomatoes and adjust the salt as needed.
Variations
- Too acidic? Add a bit of sugar.
- Sprinkle fresh basil on the tomatoes after they roast.
- Roast a sliced onion with the tomatoes for a flavor boost.
What to Do with Roasted Tomatoes
- Tomato Sauce: These whole roasted tomatoes are excellent for any of my recipes that require tomato sauce, like these Italian Turkey Meatballs or Angel Hair Pasta with Scallops.
- Soup: You could also make my Tomato Bisque, one of my favorite soups. Instead of boiling the tomatoes, use this roasted tomato recipe and skip the first 3 steps.
- Serve over protein, like fish, shrimp, or chicken, and pair with zucchini, pasta, or asparagus.
- Bruschetta: Top toasted bread with sweet tomatoes for an easy appetizer or side dish. Try my Bruschetta with Tomato and Basil or Whipped Ricotta Toast with Roasted Tomatoes.
Storage
- Refrigerate the roasted tomato sauce for 5 days.
- Freezer: It also freezes well, so you can double or triple the recipe if you have a tomato surplus. Freeze it for 3 months in freezer-safe containers.
- How to Reheat: Thaw the sauce in the fridge overnight and reheat it in the microwave or on the stove.
Roasted Tomato FAQ
Roasting tomatoes causes the water content to evaporate and concentrates their flavor, making them sweeter.
No, I like to wait until after roasting the tomatoes because removing the skins is easier.
Salt tomatoes before roasting them. Once they’re done cooking, taste them and add more salt if needed.
I have many recipes that use fresh tomatoes, but these are some of my favorites.
Panzanella Salad – Using a good crusty bread is a must!
Easy Garden Tomato Sauce – Excellent for grape tomatoes.
Heirloom Tomato Sandwiches – So simple and delicious.
Tomato, Mozzarella, and Arugula Tower – An easy meatless Monday lunch.
Heirloom Tomato Salad – I eat this salad with some crusty bread and call it a meal.
Gazpacho – Don’t miss this chilled soup!
More Tomato Recipes You’ll Love
- Summer Tomato Salad
- Angel Hair Pasta with Tomatoes and Zucchini
- Summer Pasta with Corn, Tomatoes, and Zucchini
- Macaroni Salad with Tomatoes
- Candied Tomato Sauce
Oven Roasted Tomatoes
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, peeled and thinly sliced
- 8 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- salt and freshly cracked pepper to taste
- 4 lbs plum tomatoes*
Instructions
- Preheat the oven to 450º F.
- Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.
- Cut the tomatoes in half horizontally and remove the stems.
- Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.
- Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle.
- Depending on the size of your tomatoes, cooking time will vary so keep an eye on them.
- When done, remove from oven and let them cool.
- The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes.
- Adjust salt as needed and place in a jar or use right away.
