There’s nothing quite like the rich and intense taste of oven roasted tomatoes. They are simply divine and so easy to prepare. If you’ve got an abundance of summer tomatoes you need using up or just want to add a punch of flavor to any dish then this recipe is for you! I roast these tomatoes with fresh garlic cloves, shallots, herbs, and a dash of balsamic vinegar for an added flavor kick which can easily be customized to your taste. See my step by step tutorial on how to roast tomatoes below including all the helpful tips and tricks you need, it’s super easy!
What you need to make this recipe
Tomatoes – Although I use San Marzano or Roma tomatoes you can follow this recipe for any tomatoes you have. If the tomatoes you use are small (such as cherry tomatoes) you need to just coat the garlic in oil and toss them alongside the tomatoes.
Garlic – I keep the garlic cloves whole but peeled, if you chop it it’ll burn easily.
Shallots – shallots are sweet and delicious but you can also use red or white onion instead, you’ll probably only need about 2 large onions cut into wedges.
Herbs and spices – Fresh thyme is extra delicious with roasted tomatoes but you could also use rosemary, tarragon or oregano which would also work really well. You can also add different spices such as fresh or dried chili, paprika or fennel seeds for different flavor combinations.
How to Make Roasted Tomatoes
1.. Remove excess juice and seeds from inside the tomatoes.
2. Place the halved tomatoes and shallots on a baking tray cut side up.
3. Place garlic cloves inside the tomato halves and drizzle with olive oil, vinegar, herbs and chile flakes.
4. Roast the tomatoes slowly making sure to rotate the pan halfway through cooking, garnish with basil then serve or store for later.
Tips and ideas for making this recipe
- Line your baking sheet with foil or baking parchment for easy cleanup.
- Make sure to remove any extra pulp or seeds from inside the tomatoes before roasting.
- Don’t be tempted to turn up the heat to speed up the cooking time as the tomatoes will likely burn and won’t have a slow roasted and caramelized flavor.
- These tomatoes are delicious added to soups, sauces and more, see my list of ideas below.
Frequently Asked Questions
What are the best tomatoes to use?
You can roast any kind of tomatoes and you’ll notice that the flavor really intensifies and they become extra sweet and delicious. I used plum tomatoes for this recipe and they work really well for pasta sauces (especially Roma or San Marzano varieties).
Roma tomatoes don’t contain a lot of seeds which have a bitter taste, this means that they are the best for making sauces. You get all of the sweet and juicy flavor without the bitterness.
What can I serve these with?
These tomatoes can be used in so many ways and they add so much extra flavor, see my list of fun and delicious ways to use them below.
- Add them to salads
- Blitz them up into spaghetti sauce
- Serve them alongside salmon
- Use as a topping for pizza
- Add to pasta or soups
How long do they last and how do I store them?
The tomatoes will store well in the fridge for up to 1 week or can be frozen in ziploc bags for up to 6 months. Just simply defrost and use as needed.
If you’ve tried these roasted tomatoes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
- 2 ½ lb roma tomatoes 10 large roma tomatoes, halved
- 5 to 6 shallots halved and peeled
- 2 heads garlic cloves separated and peeled
- 2 tbsp balsamic or red wine vinegar 30mL
- 3 tbsp olive oil 45mL
- 2 tsp Herbes de Provence 1g
- ¾ tsp. kosher salt 4g
- 1/2 tsp ground black pepper 3g
- ¼ tsp chile flakes 500mg
- 3 springs fresh thyme
- Garnish: fresh basil
- Preheat the oven to 375F. If desired, cover a large rimmed baking sheet with aluminum foil to make clean up easy.
- Using your thumbs, remove excess seeds and juice from halved tomatoes.
- Place halved tomatoes and shallots on pan, cut side up; place garlic cloves in tomato halves; drizzle with vinegar and olive oil.
- Sprinkle evenly with Herbes de Provence, salt, pepper, and chile flakes. Scatter thyme over tomatoes.
- Bake for 45 to 55 minutes, rotating pan once to encourage even cooking.
- Garnish with basil, if desired. Refrigerate up to 1 week, or freeze in a resealable plastic bag up to 6 months.
- You can follow this recipe for any tomatoes you have although if the tomatoes you use are small (such as cherry tomatoes) you need to just coat the garlic in oil and toss them alongside the tomatoes.
- Fresh thyme is extra delicious with roasted tomatoes but you could also use rosemary, tarragon or oregano which would also work really well.
- Feel free to add different spices such as fresh or dried chili, paprika or fennel seeds for different flavor combinations.
- Red or white onion can be used instead of shallots, you'll probably only need about 2 large onions cut into wedges.
- Line your baking sheet with foil or baking parchment for easy clean up.
- Don't be tempted to turn up the heat to speed up the cooking time as the tomatoes will likely burn and won't have a slow roasted and caramelized flavor.
- The tomatoes can be stored in the fridge for up to 1 week or frozen for up to 6 months.