Learning how to roast tomatoes has brought such flavor to my tomato dishes and is the perfect way to stay ahead of the summer garden.
Roasted tomatoes make an amazing base for soups, especially tomato basil and tomato bisque. I like to roast tomatoes throughout the summer.
Freeze them and then when making soup simply puree them after they are thawed for a body-warming soup in the winter. Roasted tomatoes are also a great base for making homemade pasta sauce.
There are so many variables to roasting tomatoes. The key is selecting the right variety to roast. My favorite is plum or roma.
First, wash and dry the tomatoes. Then, depending on the size half or quarter the tomatoes. Smaller tomatoes like grape tomatoes I leave whole.
Second, toss the tomatoes with oil and season, placing them on a parchment lined pan. You can also toss them in a bowl or after placing them on the pan.
Third, the best-tasting tomatoes will have blistered skins and for lack of better words will be limp when roasted – but not complete mush. A jam-like texture is what you are going for.
If you stop roasting before this point, you might miss out on the flavors and texture that make roasted tomatoes so delicious.
Note: When Roasting you can add herbs and spices to bump up the flavor. My favorites are garlic and thyme and a drizzle of balsamic reduction.
How To Roast Tomatoes
Follow these directions on how to roast tomatoes:
Preheat the oven: preheat your oven to 425°F.
Prep the tomatoes: If your tomatoes are larger cut them in half or in quarters. Toss them with olive oil, kosher salt, and black pepper. Place the tomatoes on a parchment-lined baking sheet.
You are going to want to use parchment. Tomatoes have a lot of natural sugar and high moisture content that will cook out and caramelize on your pan. Save yourself some scrubbing.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
How Long to Roast Tomatoes
How long to roast tomatoes have a few nuances to it. Mainly the size and moisture content of your tomatoes as well as if you remove the pulp and seeds or not. Personally, I leave them – it is easier and I like the flavor.
If roasting Roma or plum tomatoes. Start with 25 minutes and then check every few minutes thereafter to get to the perfect roast for you.
Roasted Cherry Tomatoes
Roasted cherry tomatoes are so good tossed into a pasta salad or spread on bruschetta. They could not be easier to make. Toss them with olive oil, salt, and pepper. Then roast until the skins are blistered, about 15-20 minutes.
There are so many great ways to cook tomatoes! Once you’ve mastered roasting, you may want to try sauteeing as well.
How to Roast Tomatoes
- 2 pounds tomatoes Roma or plum, sliced in half
- 1 tablespoon olive oil
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- Preheat your oven to 425°F. Place the tomatoes on a parchment lined baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
- Roast the tomatoes for 25 minutes. The pieces should be roasted and extremely soft but still be able to hold their shape when lifted from the pan.