Roasted Tomatoes

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 30 mins

Marvelous things happen when tomatoes meet high heat and olive oil.

roasted tomatoes
Photography: Mark Boughton / Styling by Teresa Blackburn

Roasting concentrates tomatoes' natural sugars and flavors and gives them a buttery rich texture. Toss in pasta, top pizza or bruschetta, or serve alongside chicken or beef.


12 Roma tomatoes or round red tomatoes
1 tablespoon olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
3 cloves garlic, sliced


  1. Preheat oven to 400F.
  2. Slice and core tomatoes. Place on parchment-lined baking sheet. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.



Get every new post delivered to your Inbox.

Join 266 other followers