Roasted Tomatoes

Recipe and photo by Tami Ganeles Weiser Yield:  4 half-cup servings (2 cups total)
Prep Time:  5 minutes Cook Time:  20 minutes

Roasted Tomatoes

This is a basic recipe that is part of our everyday repertoire. Roasting intensifies the flavor of tomatoes, which is nice at any time of year, but especially helpful when they are not in season and at their peak of flavor. This recipe can be easily doubled or tripled. If you are flush with time, try roasting them at 285°F for at least 45 minutes; your patience will be rewarded. Both ways are delicious. This is also a great way to use tomatoes that are overly ripe.


2 cups cored, sliced tomatoes or 1 pint grape tomatoes

1 teaspoon olive oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 375°F. Toss the tomatoes with oil, salt, and pepper. Transfer to a sheet pan and spread out in a single layer.
  2. Roast for 20 minutes, stirring occasionally.

Kitchen Tips

Roasted tomatoes are good for all sorts of dishes. They make a great base for your own homemade tomato sauce, but you will have to pass them through a food mill or press through a fine-mesh sieve or you’ll have lots of skins. Make sure to save the juices that run out all over the roasting pan for a sauce; the longer the tomatoes cook, the better they taste, but there will be less juice. For larger tomatoes, you can peel them before you roast them. You can use a peeler, or cut an “X” into the bottom end of each tomato, submerge them in boiling water for 10 to 20  seconds, transfer to a bowl of ice water for a few seconds and then pull off the skins with a sharp knife.

For a salad, the skins are fine, and I stick with smaller tomatoes.

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