Roasted Tomatoes

Contributor: Brittany Poulson

Roasted tomatoes adds a whole new level of flavor to your favor sauce based dishes. We’re showing you several methods and comparing how they differ from sun-dried tomatoes.

  • Author: Brittany Poulson
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: side
  • Method: oven
  • Cuisine: american


Units Scale
  • 1215 plum tomatoes (such as roma), halved lengthwise, with stems, cores and seeds removed
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 Tbsp. minced fresh herbs (i.e. thyme, rosemary, oregano or basil)
  • 1 tsp. salt
  • 1/2 tsp. black pepper (or to taste)


  1. Preheat oven to 375°F.
  2. Place the tomatoes on a baking sheet lined with parchment paper or a silicone baking mat, cut side up.
  3. Drizzle with olive oil.
  4. Sprinkle with minced garlic, herbs and salt and pepper.
  5. Place in oven and bake for 40 minutes.
  6. Increase the oven temperature to 400°F. and continue roasting for approximately 20 minutes, or until beginning to caramelize. Allow to slightly cool; serve warm.
  7. Store in an airtight container in the fridge for 5-7 days or in the freezer for 6 months.