How To Roast Tomatoes

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How To Roast Tomatoes

A 3-ingredient recipe for perfect slow-roasted tomatoes! The result is tender, intensely flavorful tomatoes perfect for pastas, salads, pizza, and more!
Author Minimalist Baker
Print
5 from 4 votes
Prep Time 5minutes
Cook Time 1hour45minutes
Total Time 1hour50minutes
Servings 4
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 2cupscherry tomatoes(halved)
  • 2Tbspmelted coconut or avocado oil (if avoiding oil, sub water or omit)
  • 1/4tspsea salt (and a dash of pepper is optional)

Instructions

  • Preheat oven to 300 degrees F (149 C) and line 1 large (or 2 small) baking sheet(s) with parchment paper (increase number of baking sheets if making a larger batch).
  • Add tomatoes and drizzle with oil and sprinkle with salt (and pepper if adding). Arrange face up and roast for 1 hour to 1 hour 45 minutes. The longer they bake, the more shriveled the tomatoes become and the more intense the flavor will be.
  • Enjoy immediately as is, or with pasta, pizza, salads, soups, and more!

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 76Carbohydrates: 3.5gProtein: 0.8gFat: 7gSaturated Fat: 0.9gTrans Fat: 0gCholesterol: 0mgSodium: 152mgFiber: 1.1gSugar: 2.4g

Reader Interactions

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    • Support @ Minimalist Bakersays

      Hi Robin! Larger tomatoes typically have a lot more water content, so will certainly take longer to roast, but they should work well!

      Reply
  1. Lanasays

    I have made these for several years from my garden heirloom tomatoes and they’re wonderful. I like your easy peasy recipe. Thanks.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Lana! Thanks so much for the lovely review!

      Reply
  2. Odettesays

    Just made this, and it tastes like candy. No lie. I also did what Anna did, and I’m looking forward to eating them tommorow! I’m thinking baked on a pita with veggies and your vegan parm which I’m addicted to btw.

    Reply
  3. Annasays

    Used this method to use up the last of the tomatoes growing on our garden patch. Such an intense, crazy-rich flavour and easy as anything. Well worth the 1hr roast time. I stored these in a jar in the fridge, drizzled in olive oil & oregano. DIY ‘sun-dried’ tomatoes with none of the nasties. Thanks Dana!

    Reply
    • Marysays

      How long can you keep the roasted tomatoes in the jar with the olive oil and oregano?

      Mary

      Reply
  4. Kathryn Lloydsays

    Wondering if I could coat the baking sheet with coconut oil instead of using parchment paper? (I used coconut oil to coat a bread pan when making bread and it worked great.)

    Reply
    • Support @ Minimalist Bakersays

      Hi Kathryn! We haven’t tried it so we can’t say for sure. If you do let us know how it goes!

      Reply