Quick & Easy way to Oven Roast Tomatoes

If you’re wondering what to do with an abundance of fresh tomatoes, these oven roasted tomatoes are one of the easiest and most flavorful solutions. Roasting tomatoes in the oven brings out their natural sweetness, creating a rich, caramelized flavor that transforms even the simplest dishes. Whether you’re using garden-fresh tomatoes or store-bought, this easy roasted tomato recipe is perfect for pasta, salads, sandwiches, or serving as a savory side dish. With just a few simple ingredients and minimal prep, you’ll have a versatile, make-ahead staple that adds depth and homemade goodness to any meal.

Learn how to roast tomatoes perfectly every time with this simple, flavorful roasting tomatoes recipe. Oven-roasted tomatoes are quick to prepare and bring out rich, caramelized sweetness and concentrated flavor, making them perfect for sauces, soups, freezing, or adding to your favorite dishes.

Why I love Roasted Tomatoes

Roasting roma tomatoes is a delicious way also one of the quickest, easiest, and most flavorful ways to cook tomatoes. In Michigan our tomato season is once a year, and too short for my liking, so preserving my maters is essential to sustaining life. Well maybe that’s exaggerating a little. I think I’ve told you that my thumb is not green.  It isn’t even the faintest shade of green. My grandfather had bright green thumbs, two of them!  Somehow that green thumb gene skipped this gal.  Despite my lack of gardening gifts, every year I still give gardening the ol college try. Ten years ago when we moved “to the country”, I planted my first garden. It was a disaster.  I will save the gory details for another day.  Since then I have learned my strengths and weaknesses in the gardening world.  Strengths (if you can call them that): herbs, tomatoes, and jalapeno peppers, and even these few things don’t always make it under my thumb. Weaknesses: everything else.

This year I planted 6 tomato plants. Four roma and two beefsteak. They are going gangbusters!  I am gathering bowls of tomatoes every other day off my plants.  My basil also did well this year, last year not so much.  I think basil likes hot and dry, not wet…..just my observation. Roasted tomatoes are so versatile!  First I will share with you how I roast and freeze tomatoes then I’ll share with you a few of my favorite ways to use them!

Gather these ingredients

 

How to Roast Tomatoes

If you don’t have your own tomato plants you can always pick up tomatoes by the bushel at the farmers market. At my local farmers market they were priced around $15 per half bushel.  Start by washing in white vinegar and cold water. Cut off any rotten our unsightly spots then cut off the tops.  As you see I’m using Roma and beefsteak, you can roast any variety of tomato you like, however the meatier variety of tomatoes do better.

 

Cut tomatoes in half or quarter them.  For this recipe you will  want 20-25 tomatoes.

 

Place tomatoes in a large bowl, add 2-3 tablespoons of olive oil, 1/2 teaspoon of salt, and as little or as much fresh cracked pepper as you like.  Toss this around.  Spread tomatoes out on a baking sheet.  Place in a 400 degree oven for 45 minutes.

 

Side Note:  I decided to snoop around and see how others in the blogosphere roast tomatoes.  Many roast their maters at a lower temp for longer, much longer.    Most I noticed  carefully, and precisely placed their tomatoes in nice rows, all facing seed side up.  WHAT THE  @%#^$ !!  For goodness sake  just throw them helter skelter on the pan, dump them out there, throw them in the oven, set the time for 45 minutes and be on your merry way!  OK I get the lower temp thing.  I personally like my tomatoes to caramelize get all juicy and they do this better at a higher heat.  At a lower longer heat they will be tasty too, however your product will be more like a sun dried tomato.  I did see a few that roasted their maters at temps as high as 450, for less time, that works too.  So just incase you don’t look around  I just thought I’d tell you what I found, and of course what I think about what I found.

 

There they are.  Succulent little beauties!

 

If you prefer your tomatoes skinless, wait a few minutes until they cool down enough to handle and then pluck the skins right off them.  It’s as easy as that!

 Now for freezing.  Are  you ready?  This gets really technical.  You will need: freezer bags, and a straw.

Let tomatoes cool completely on the baking sheet, then pour them into a freezer bag.

 

1. Try to remove as much air from bag as possible.

2. You can always use the straw trick if you are having troubles.

3. Label and date bag.

4. Throw in freezer.

Tips for Perfect Roasted Tomatoes

There are so many great uses for roasted tomatoes.  I love to pull them out of the freezer and use them in pasta sauce and tomato soup. One of our favorite ways to use them is for pizza sauce.  Another great way to use them is to spread the roasted tomatoes around on your pizza crust, pile on the toppings, and you have the best homemade pizza sauce ever! If you have fresh basil on hand chop and sprinkle on top of pizza fresh out of the oven.

• Use ripe but firm tomatoes – Overripe tomatoes can become too mushy when roasted.
• Cut evenly – Keeping tomatoes similar in size helps them roast evenly.
• Don’t overcrowd the pan – Give them space so they roast instead of steam.
• Line your pan – Use parchment paper for easy cleanup and less sticking.

Variations to Try

• Herb Lovers – Add fresh thyme, or rosemary before roasting.
• Garlic Roasted Tomatoes – Toss with sliced or minced garlic for extra depth. I will sometimes cut off the top of a whole bulb of garlic drizzle it with olive oil and set it in the middle of the tomatoes cut side up and roast a whole bulb.
• Balsamic Finish – Drizzle with balsamic vinegar before or after roasting. After makes for a great side dish.
• Cheesy Option – Sprinkle with parmesan in the last few minutes of roasting.
• Spicy Kick – Add red pepper flakes for a little heat.
• Cherry or Grape Tomatoes – Roast whole for a sweeter, burst-style tomato.

Frequently asked questions

1. How long do roasted tomatoes last? Roasted tomatoes can be stored in an airtight container in the refrigerator for up to 4–5 days.
2. Can you freeze roasted tomatoes? Yes! Let them cool completely, then freeze in a sealed container or freezer bag for up to 3 months. They are great for making soup, adding to chili or spaghetti sauce.
3. What are roasted tomatoes used for? They are incredibly versatile—use them in pasta dishes, on pizza, in salads, sandwiches, grain bowls, or blended into sauces and soups.
4. What temperature is best for roasting tomatoes? Higher temps (400°F) work for quicker roasting with slightly less depth. A low oven (around 250–300°F) creates a slow roast that intensifies flavor. I will sometimes go this route but honestly I’m too impatient.
5. Do you peel tomatoes before roasting? No peeling is needed—the skins soften and add texture and flavor during roasting.
6. Can I use canned tomatoes? I would not advise, fresh tomatoes are best for roasting.

There’s something so satisfying about turning simple, fresh tomatoes into a rich and flavorful kitchen staple. These oven roasted tomatoes are an easy way to elevate everyday meals while making the most of what you have on hand—whether it’s a garden harvest or a quick grocery store find. I hope this recipe becomes one you come back to again and again! If you give it a try, be sure to leave a star rating in the recipe card, and don’t forget to pin this recipe and share it with someone who loves simple, delicious food. How will you use your roasted tomatoes? I’d love to hear in the comments!

From my table to yours with love, Sheila

Happy Mater Eatin’!
Sheila