Oven Roasted Tomatoes

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Sep 05, 2012, Updated Sep 22, 2024

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Oven roasted tomatoes are simple to make and intensify the flavor of tomatoes of any size or color. Use them in salads, on sandwiches and in wraps, and many other recipes!

The slow roasting of tomatoes is something that I admired for some time…but never did myself until my culinary school days. I remember the role of the tomatoes at a particular lunch at a little café on Washington and Fillmore Streets in San Francisco, just a half-block from my house. It was the day before I was leaving to head back to the Midwest, to Michigan. I loved the feeling of my friends, my culinary school friends, showing up at my open front door (it was wide open to the temperate California morning) and calling out to me that they were here, and let’s go!

We walked across the street to Chouquet’s, on the corner (I can’t tell you how distressed I am that I had to Google search the name of the restaurant…am I forgetting my details so soon? Please no). We sat outside and ate delicious food, which you can do in San Francisco without going very far in any direction, and talked all the while about delicious food. There is nothing so satisfying as being in the company of those who love to think and talk about food as much as you do. Each one rattled off what she had been cooking over the past week and over the past couple of months since school ended. The standout for me were Bev’s roasted tomatoes. She went on and on about how good, how simple, how intense the flavors become.

I’ve been wanting to make them ever since. The cooling weather in tandem with the tomato profusion makes this the perfect time to rev up the oven again and remember how sweet it is to tend to it for a few hours. These tomatoes taste so intense, so jammy, you don’t need to do anything with them other than get them into your mouth as fast as you can. But they also make fabulous toppings for chicken and fish, and appetizers like Za’atar Roasted Tomato Crostini with Labneh.

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Oven Roasted Tomatoes Recipe

By Maureen Abood

Prep: 10

Cook: 2

Servings:

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Ingredients

▢ 1 pound tomatoes
▢ 2 tablespoons extra virgin olive oil
▢ 1 teaspoon kosher salt
▢ 1/4 teaspoon ground black pepper

Instructions

Line a baking sheet with parchment paper. Preheat the oven to 275°F.
Cut the tomatoes; for cherry tomatoes, halve them. For larger tomatoes, cut them in wedges.
Place the tomatoes on the prepared baking sheet in a single layer. Brush each tomato with olive oil and season with salt and pepper.
Bake until much of the juices are evaporated and the tomatoes are somewhat shriveled, about 2 hours depending on the size of the tomatoes. Start checking at 1 hour.
Serve immediately or store in the refrigerator in an airtight container with more olive oil drizzled over the top.