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, as a part of mezze, and many other recipes!

Roasted tomatoes in the oven bring out the flavor and intensity of tomatoes in the most wonderful way! Turn halved grape or cherry tomatoes into a jammy, delicious ingredient to use in lots of ways or eaten on their own.

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. We sat outside and ate delicious food, which you can do in San Francisco without going very far in any direction, talking all the while about delicious food. Each one rattled off what she had been cooking 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 went right after developing an oven-roasted tomatoes recipe myself. 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.

Choosing the tomatoes

The type of tomato you choose here does matter. I find that smaller tomatoes perform the best for roasting because the juices are more contained in a halved tomato. Slices expose and lose juices more easily, but halved tomatoes hold themselves together. You can simply halve larger tomatoes as well, and serve them as a side dish; they just aren’t as versatile as an ingredient to use as a topping or stir-in for other recipes.

Always start with fresh tomatoes. Look for grape tomatoes, plum tomatoes, large cherry tomatoes, or Roma tomatoes. Look for ripe tomatoes. The advantage to these varieties is the flavor of the tomatoes is better. 

they tend to be sweeter and more delicious even when it’s not tomato season and you’re getting them from the grocery store. 

The other major ingredients here are extra virgin olive oil and a little salt. Add a dusting of your favorite fresh herbs or spices for an extra kick of even more amazing flavor. My spice of choice: za’atar. This Lebanese spice blend includes thyme, sumac, and sesame seeds and it’s just perfect on roasted tomatoes. They’re so good I featured them in my first cookbook, Rose Water & Orange Blossoms.

Tips for Roasting

Using a baking sheet lined with parchment paper or a sheet pan is a great way to ensure they cook evenly, preventing direct contact with the metal surface that might cause burning. As you arrange the tomatoes in a single layer, be sure to leave ample space between each tomato. This helps them to roast thoroughly. The air can circulate, leading to those desirable caramelized edges.

The cooking process is straightforward, yet the key to unlocking the best-tasting roasted tomatoes means paying attention to the roasting time. A slow roast over a long time gives you flavorful tomatoes because of the cooking down of tomato juices. Before roasting, coat the halved tomatoes with a light drizzle of extra virgin olive oil. You can also add pomegranate molasses or balsamic vinegar, and a dash of salt and black pepper. 

Creative Ways to Enjoy Roasted Tomatoes

There are so many ways to enjoy oven-roasted tomatoes! They make a delicious bite on their own, or as a topping for yogurt dip or goat cheese. Include these as part of mezze platter. Toss them into a tomato soup (or Lebanese Vegetable Soup) to deepen the flavors. Make a pico de gallo using these roasted gems, mixed with sweet onion and fresh basil.

You can also transform them into a simple tomato sauce, using a food mill or simmering them with water.

The amount of liquid naturally released during the roasting process also makes them an ideal topping for a pizza. They’re great in my tomato galette recipe. One of my favorite recipes White Beans with Za’atar Roasted Tomatoes and Olive Oil. Use any size tomato or sliced tomatoes for this. Such a satisfying, healthy, delicious dish!

Storage

Roasted tomatoes store nicely if they are immersed rather fully in oil, similar to sun-dried tomatoes. This tomato confit will keep in an airtight container or sealed container for several days in the refrigerator.