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How To Roast Tomatoes

by Spicie Foodie on September 7, 2011

Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipes Tomatoes are a fruit, bet you thought they were vegetables. It is a common misconception. Botanically wise they are a fruit but for culinary purposes are considered a vegetable.Tomatoes originated in South American then were spread around the world after the colonization of the Americas by the Spanish. Kind of weird to think there was a time when Italians didn’t have tomatoes for pasta sauce, isn’t it? ” In certain areas of Italy, such as Florence, however, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.” Apparently this fruit was once considered deadly and poisonous, another hard to believe fact. So to the first guy who ate this delicious fruit and didn’t die I say thank you for being the Guinea pig.
Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesAnother really cool fact I learned about tomatoes was the origin of the word. “The Aztecs called the fruit xitomatl (pronounced [ʃiːˈtomatɬ]), meaning plump thing with a navel. Other Mesoamerican peoples, including the Nahuas, took the name as tomatl, from which some European languages derived the name “tomato”. ” The English word was obviously derived from those native pronunciations. Pretty cool no? Actually if you have a few minutes to spare I highly suggest reading about tomatoes and their history it is quite interesting.

Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesOver time the variations of tomatoes have grown extensively from their early small yellow ancestors. Nowadays the ways tomatoes are consumed are probably as varied as the species available. I don’t know about you but I just love tomatoes. Raw, on salads, as a sauce or salsa, cooked, roasted, sun dried, as a topping or as a snack, I just love them. Today I want to show you one of my favorite ways of eating tomatoes, roasted.

Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesHonestly I can’t even remember why I started to roast tomatoes or how I got the idea to do so. I’m just glad it happened. The best times of the year to eat and get good quality tomatoes are in the spring and summer,(of course they are available year round), and this is when I eat the most amount of tomatoes. Roasted tomatoes are great to snack on by themselves or on top of a good bread or cracker. Well, really they are so versatile that you can really eat them as you crave. Over the next couple of posts I’m going to show you a couple of my favorite recipes using roasted tomatoes so make sure you come back for that.

Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesOkay enough babbling here is the super easy recipe for my roasted tomatoes. Enjoy!, I know you will.

4.9 from 8 reviews

How To Roast Tomatoes
 
Prep time
Cook time
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How to Roast Tomatoes. Easy vegan recipe anyone can prepare in no time.
Author:
Recipe type: Appetizer, Ingredient, Main Entree
Ingredients
  • raw tomatoes, halved and seeded*
  • olive oil
  • salt
  • pepper
  • thyme
  • oregano
  • basil
  • garlic,minced
Instructions
  1. Preheat 200c or 392f
  2. Slice tomatoes in half and remove the seeds. This can be done by ether scooping the seeds out with a spoon or gently squeeze between thumb and index finger, and the juice and seeds will flow out. *If using small cherry tomatoes the seeds can be left inside. Mix all of the spices with the olive oil in a large bowl. Toss the tomatoes to coat them well with the spice oil mixture. Place on a baking sheet lined with baking paper, making sure the tomatoes are hollow side up.
  3. Bake in the center of the oven for 25-45 minutes depending on size of tomatoes. They should be slightly browned and shriveled but not burnt. Allow to cool completely before using. Store in a sealed container in the refrigerator.
Notes
The spices I never measure, it’s whatever fresh or dried for herbs I have on hand. The point is to experiment and adjust to your tastes. As for the olive oil, you want just enough to coat the tomatoes not swimming in olive olive.

Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesYou will noticed that I neither specified how many or what variety of tomatoes to use in the recipe. This is because you can roast any type and as many tomatoes as you like or need. I us my recipe for large round tomatoes to Roma type and/or small cherry tomatoes. They all turn out delicious so really whatever you have on hand will do.Also the spices I never measure, it’s whatever fresh or dried for herbs I have on hand. The point is to experiment and adjust to your tastes. As for the olive oil, you want just enough to coat the tomatoes not swimming in olive olive.
Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipesThe tomatoes will keep fresh in your refrigerator for a week or possibly more. Honestly they never last more than one week in my refrigerator because I just can’t get enough of them. I think they would also taste delicious stored in olive oil, but again I eat mine too fast to try that storage method.
Tomato; Tomatoes; Recipe; How To Roast Tomatoes; How To; vegetable; oil; olive oil; garlic; spices; herbs; Spicie Foodie; Yellow; Grape tomatoe; cherry tomatoe; Roasted tomatoes; oven roasted; raw; fresh; organic; cooking; Recipe; tomato recipes Some yummy roasted tomato recipes coming up next!

Check these out:
- Slow Roasted Tomatoes by Sarah from Pearl and Pine
- Tomato, Sausage and Goat Cheese Tart by Melissa of Eyes Bigger Than My Stomach

How to use your roasted tomatoes :
- Flaky Roasted Tomato and Parmesan Tart
- Roasted Tomato and Gouda Strudel
- Sunday Snapshots: Yogurt Pastry Dough
- Roasted Tomato Basil Tart

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in Baked,Fruits,How To Basics,Snacks,Vegan/Vegetarian,Vegetables

{ 85 comments… read them below or add one }

1 Nishi September 7, 2011 at 1:02 PM

Even I make these oven roasted tomatoes and store them in olive oil. Yours looks so beautiful nancy. They are an absolute feast for eyes :)

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2 Spicie Foodie September 7, 2011 at 1:08 PM

Hi Nishi, Glad to hear you also make them. I’m sure you’ll agree how delicious they taste. Storing them in olive oil is a great idea. I’ll have to make a batch just for the olive oil next time.

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3 Lindsey@Lindselicious September 7, 2011 at 1:19 PM

Your tomatoes look fabulous!! I’ve never roasted them by taking out the seeds, I normally just cut in half, season and pop it in my toaster oven. (Lazy I know). I need to try your method- cause those look soooo good!

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4 Spicie Foodie September 7, 2011 at 1:25 PM

Hi Lindsey, Thank you. I used to leave the seeds on the large tomatoes but found it really lengthened the roasting time because of the extra liquid. I’m sure they also taste great using your method.

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5 Sandra's Easy Cooking September 7, 2011 at 1:45 PM

This is so interesting, and I never tried roasting tomatoes with thyme..I can imagine it gave wonderful aroma and flavor…Love your photos as always!

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6 Spicie Foodie September 7, 2011 at 3:45 PM

Thank you Sandra. Yes the thyme adds such a nice aroma and taste.

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7 Laura September 7, 2011 at 4:45 PM

Can’t imagine how flavorful these bad boys must be! They look fabulous.

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8 Spicie Foodie September 7, 2011 at 5:24 PM

Thanks Laura

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9 Susan September 7, 2011 at 5:48 PM

Mmmmmm! I just made a batch and then a tart! Great minds! Yours look delectable and so much prettier than my photos! Ahhh… someday I’ll get the hang of food staging! haha! Don’t you just love this season of ‘putting things by’ ???

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10 Spicie Foodie September 7, 2011 at 5:52 PM

Hi Susan, Really? Hmm well you are going to laugh when I tell you I did the same thing:) Practice my dear, that’s all it takes. Will stop by and check yours out.

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11 Ramona September 7, 2011 at 5:55 PM

Thanks for the tips. You’re pictures are beautiful! : )

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12 Spicie Foodie September 7, 2011 at 5:57 PM

Thanks Ramona!

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13 Sandra September 7, 2011 at 6:36 PM

I love these type of recipes and the pictures are mouthwatering.

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14 Spicie Foodie September 7, 2011 at 6:39 PM

Thanks Sandra!

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15 patty September 7, 2011 at 6:53 PM

Gorgeous photos Nancy! I love oven roasted tomatoes- talk about adding concentrated flavor to what ever dish they’re added to- I like to blend them into a soup;-)

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16 Spicie Foodie September 7, 2011 at 6:57 PM

Hi Patty, Thank you. Blending them into a soup sounds really amazing. Okay you’ve made my mouth water.

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17 Laura @ Family Spice September 7, 2011 at 7:00 PM

We had so many tomatoes in our garden this summer and I wanted to roast them. But, my husband and daughter kept eating them straight up with S&P. The nerve! Your roasted tomatoes look amazing! I might have to sneak some in my oven since I’ve got the house to myself again!

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18 Spicie Foodie September 7, 2011 at 7:04 PM

Hi Laura, Hehe I would have joined your husband and daughter. Go on be bad and roast some tomatoes:)

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19 Charissa September 7, 2011 at 7:01 PM

Mmm, I’d love to try this!

Thanks for the add on Food Buzz! Love meeting new foodie friends!

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20 Spicie Foodie September 7, 2011 at 7:04 PM

Hi Charissa, You should give them a try. My pleasure and it’s really nice to meet you.

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21 Lisa September 7, 2011 at 8:40 PM

This looks so good & I’m asking myself why I never thought about roasting my tomatoes! I’ll be trying this when I get home.

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22 Spicie Foodie September 8, 2011 at 7:29 AM

Hi Lisa, Why haven’t you?:) I hope you love them.

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23 Sarah-Jane September 7, 2011 at 8:57 PM

these do look awesome Nancy.

I’ve only tried to make oven roasted tomatoes once – using a Nigella Lawson recipe. It involved leaving them in the oven overnight. Followed it exactly, but they were so salty they were totally inedible and it really put me off.

I’ll need to try yours – could eat a handful now. Any going spare ?

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24 Spicie Foodie September 8, 2011 at 7:31 AM

Hi Sarah-Jane, Thank you:) Oh that sounds awful sorry it wasn’t a good recipe. I’m sure you’ll love these though. Sorry I’ve eaten all mine, no spare. So you’ll really have to try it now.

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25 Richa@HobbyandMore September 7, 2011 at 9:22 PM

Lovely clicks!! i love roasted tomatoes..just ever got around to doing it myself…
yours came out beautiful!

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26 Spicie Foodie September 8, 2011 at 7:31 AM

Thank you Richa.

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27 Tiffany September 7, 2011 at 11:46 PM

I do still think of tomatoes as veggies… SHAME on me ;) These roasted tomatoes—full of flavor and richness and sweetness look amazing!

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28 Spicie Foodie September 8, 2011 at 7:31 AM

No shame Tiffany, I do too:) Thank you.

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29 sarah September 8, 2011 at 12:24 AM

L O V E. Your pictures are just gorgeous and I love all the spices you used with these- I’m trying this with my next batch for sure!

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30 Spicie Foodie September 8, 2011 at 7:32 AM

Hey Sarah, I loved your pictures too and the lovely colors of your tomatoes. Let me know what you think of them.

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31 Ann September 8, 2011 at 2:46 AM

Fantastic! i love roasted tomatoes and the intense flavor can’t be duplicated!

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32 Spicie Foodie September 8, 2011 at 7:33 AM

Hi Ann, thanks and you are so right.

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33 Christine September 8, 2011 at 3:10 AM

Your tomatoes look wonderful. Love to roast tomatoes. Yum!

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34 Spicie Foodie September 8, 2011 at 7:33 AM

Thanks Christine.

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35 Giulietta | Alterkitchen September 8, 2011 at 4:38 AM

I love roasted tomatoes, but I’m curious about your recipes with them!

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36 Spicie Foodie September 8, 2011 at 7:34 AM

Guilietta I think you would like the recipe. Just feel free to play around with the spices and adjust to your own taste.

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37 Irene @ H.V.R. September 8, 2011 at 8:20 AM

Now that is something I need to see! I bet that would be delicious. Thanks for sharing! :)

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38 Spicie Foodie September 8, 2011 at 9:46 AM

Thanks Irene!

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39 Julie @ Burnt Carrots September 8, 2011 at 12:05 PM

I just love roasted tomatoes! I made roasted tomatoes from a Thomas Keller recipe and had to peel the skin. Have you ever done that before? It was my first time making them and quite a bit of work! I’m interested to try this recipe to cut down on sometime. Thanks for sharing!

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40 Spicie Foodie September 8, 2011 at 12:09 PM

Hi Julie, I’ve never peeled the tomatoes before or after roasting them. I’m not really sure why that would be required and can imagine how much more work that would add. Go on try my recipe and see if you like it or not :)

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41 PolaM September 8, 2011 at 1:26 PM

I have to stast roasting tomatoes…. Also maybe it would help making pale, tasteless midwestern tomatoes into gorgeous tasty tomatoes!

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42 Spicie Foodie September 8, 2011 at 3:23 PM

You know I also roast tomatoes in the winter when they are out of season, it also works great for those pale ones too.

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43 Laura Flowers September 8, 2011 at 2:27 PM

Beautiful photographs!

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44 Spicie Foodie September 8, 2011 at 3:22 PM

Thanks Laura!

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45 Kankana September 8, 2011 at 10:00 PM

You know I too didn’t know Tomato is actually a fruit until very recently. And roasted tomatoes always taste so perfect.

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46 Spicie Foodie September 9, 2011 at 9:31 AM

There is always something new to learn, right?:)

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47 Roxana GreenGirl September 8, 2011 at 10:04 PM

I have never thought of reading about the history of tomatoes! I’m so going to do so over the weekend!
These roasted tomatoes look so pretty! and your photos are stunning!

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48 Spicie Foodie September 9, 2011 at 9:32 AM

The history is very interesting Roxana. Thank you:)!

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49 purabi naha September 9, 2011 at 12:29 AM

These look delicious and your pictures look gorgeous!! Coincidentally, my latest post is also on roasted tomatoes!!
I loved your blog and would definitely love to visit here again!

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50 Spicie Foodie September 9, 2011 at 9:32 AM

Thank you! Really? I’ll have to stop by your website then. Your welcome to stop by anytime.

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51 Maya@Foodiva's Kitchen September 9, 2011 at 1:36 AM

Oh, how glorious these roasted tomatoes look…I can never have enough of them! Thanks for all the other extra information about tomatoes too, Nancy, I thought I knew plenty about them but it turned out I knew very little! Your photos as always look stunning, absolutely droolicious :-). I’m on a hunt for fresh tomatoes now.

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52 Spicie Foodie September 9, 2011 at 9:34 AM

Hi Sweetie, Thank you so much:) I’m glad you also love them and yeah I can’t ever get enough of them either. If I could send you a big box of tomatoes I would. Though I think they’d arrive as tomato sauce, hehe:)

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53 Nami | Just One Cookbook September 10, 2011 at 2:29 AM

Your tomatoes look really fresh and as a tomato lover, I want to have a big bite of fresh tomatoes..! But I want to make the tart….so I’m going to get lots of fresh tomatoes for this! Thanks for sharing!

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54 Spicie Foodie September 10, 2011 at 8:11 AM

Great Nami and I’m sure you’ll love the taste of roasted tomatoes as much as fresh or raw ones. Can’t wait to hear what you think:)

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55 chopinandmysaucepan September 10, 2011 at 2:35 PM

This tart looks really delicious and I love the way you have arranged the tomatoes that makes it look so enticing. Thanks for sharing your beautiful recipe.

I would also like to send my heartfelt condolences to all those victims and their families of 9/11. As I watch all these documentaries on TV this week, I try to focus my hope on a better world that is blessed with peace and friendship.

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56 Spicie Foodie September 10, 2011 at 3:47 PM

Hi, Thank you:) I do hope that one day our world will get to that place in time.

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57 kita September 10, 2011 at 11:11 PM

There are a lot of foods where I can’t imagine what it was like to be the first guy to test them out – but a tomato! It seems so harmless now. These roasted tomatoes look perfect.

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58 Spicie Foodie September 11, 2011 at 7:56 AM

Hi Kita, I know right? Thanks:)

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59 Magic of Spice September 13, 2011 at 6:40 PM

These are gorgeous! And such a great tutorial/history on these beauties!

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60 Spicie Foodie September 13, 2011 at 7:07 PM

Thanks sweetie:)

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61 Heather @ BloomEveryday September 27, 2011 at 3:03 PM

Our garden is overflowing with tomatoes, so I am always looking for clever ways to prepare them. Great recipe!

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62 Spicie Foodie September 27, 2011 at 5:28 PM

Thanks:)

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63 Naida Kargel October 11, 2011 at 3:46 PM

I was trying to figure out what to do with yet another batch of tomatoes, when I thought about oven-roasting them. I started going thru websites when I stumbled on yours. I am in the process of this recipe right now. Will let you know how it turns out. Thanks!

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64 Spicie Foodie October 11, 2011 at 5:26 PM

Hi, Glad you art trying it out and yes please do let me know how it turns out :)!

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65 Platanos, Mangoes and Me! November 15, 2011 at 7:33 AM

Thre is nothing like roasting to bring full flavors out.

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66 Spicie Foodie November 15, 2011 at 12:30 PM

So true!

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67 Briana December 7, 2011 at 8:33 PM

Thank you! This was very helpful!

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68 Spicie Foodie December 7, 2011 at 8:37 PM

My pleasure!

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69 Val Allen June 17, 2012 at 11:15 AM

Wow, what can I say….never knew tomatoes could taste so good !!!! Thanks ! Just wish I had discovered it last year, when I had a glut of tomatoes….

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70 Spicie Foodie June 17, 2012 at 11:37 AM

Hi Val,

Thank you and I’m glad you really enjoyed the recipe. It is definitely one of my favorites:)

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71 erika July 2, 2012 at 7:58 PM

What a great tutorial! I feel educated. And the photos are lovely. I have to say I am excited to have found your site- love that you have so many vegan options!!

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72 MaryChristine July 11, 2012 at 5:49 AM

Absolutely Wonderful! I cannot wait to share this delicious recipe with my family!!! I used the Roasted tomatoes to make open faced sandwiches on whole wheat bread with fine sliced honey roasted ham which I baked until it had a nice crisp and topped with mozzarella… Finally I put the open faced sandwich in the toaster oven and let the cheese melt… This was absolute Heaven!!!
Thank you so much!

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73 Spicie Foodie July 11, 2012 at 9:02 PM

Hi Mary,
Thank you. Glad to hear you really enjoyed the recipe. Your sandwiches made my mouth water. I’ll have to try them soon:)

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74 molly August 14, 2012 at 4:44 PM

i want to do this but it’s too hot for the oven. any ideas? also, could these be frozen? thanks!

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75 Spicie Foodie August 14, 2012 at 5:00 PM

Hi Molly,

Perhaps you might want to try sun-dried? I don’t have a recipe for that but I’m sure you could find something with Google. As for freezing them, I would recommend against it. Though I have never froze them myself, I can’t image the texture holding up nicely. But you never know until you try it right?:) You could also store them in jars with olive oil.

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76 Karin Anderson (Karin's Bäckerei) August 29, 2012 at 5:52 AM

Sounds nice, I’ll try this. And thanks for the interesting information.
It’s funny that you mention that you don’t measure spices. I think this pedantic measuring down to the 1/8 teaspoon is something typical American, European recipes usually just list the spices and cooks season to taste, like you.

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77 Spicie Foodie August 30, 2012 at 2:20 PM

Thanks Karin! Yes, that is how I like to cook. But I stop to measure ingredients so I can share the recipes here:)

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78 Yahya December 2, 2012 at 9:10 PM

Trying them out tomorrow ….

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79 Sandra December 28, 2012 at 7:20 PM

Love this. I frequently make a bruschetta, and these roasted tomatoes kicked it up that extra notch… It’s to die for!

Thank you for the post (even though I’m late!) Well done :)

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80 Spicie Foodie December 28, 2012 at 8:47 PM

Hi Sandra,
My pleasure and glad to hear you enjoyed the recipe. It sounds delicious and like a must try!

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81 Mary Turzillo April 18, 2013 at 7:50 PM

Hi — thanks for the temp and time on roasted tomatoes — they are wonderful, aren’t they?

BTW, avocados, eggplants, bell peppers, and even walnuts are also fruits — ain’t language grand?

(I’ve known the old chestnut about “tomatoes aren’t a vegetable” since early teens, but it’s always good for a chuckle.)

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82 Spicie Foodie April 18, 2013 at 9:27 PM

Yes, they really are.:) Huh, didn’t know about walnuts. Thanks Mary!

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83 marcie August 28, 2013 at 6:33 PM

Can I can roasted tomatoes in oil for winter?

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84 Spicie Foodie August 28, 2013 at 7:23 PM

I don’t see why not. Of course make sure you proper canning to avoid contamination. Enjoy!

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85 Jodi November 21, 2013 at 8:05 PM

Very yummy! Thank you!

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