Oven Roasted Tomatoes

Donna Graffagnino


The slow roasting on a low temperature brings out the sweetness of the tomatoes and intensifies their flavor.

Use in place of raw tomatoes on sandwiches and burgers, as an amazing topping on bruschetta, pizza, in dips, with eggs or anything else you desire.
A baguette slice topped with Brie and roasted tomatoes, toasted in the oven until the Brie begins to melt are amazingly delicious.

Store in an airtight container in the fridge for up to 3 weeks but I doubt they will last that long. These can also be frozen.

I used homemade garlic infused olive oil so I left out the minced garlic.


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15 Min
4 Hr


  • 12 large
    plum tomatoes, quartered
  • 1/3 c
    extra virgin olive oil
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
  • 1 Tbsp
    kosher salt
  • 1/4 tsp
    fresh cracked black pepper, or to taste
  • 3 stalk(s)
    fresh herb leaves removed from stem *

How to Make Oven Roasted Tomatoes


  1. * In this batch I used fresh Rosemary leaves and Basil leaves, torn into small pieces.
    Use your own preferences like Thyme, Oregano, dried herbs, Italian seasoning blend, etc.
  2. I used very ripe Roma tomatoes but this can be made with any ripe tomatoes. Cut large tomatoes into more wedges and cherry tomatoes in half.
  3. Preheat oven to 200 degrees F. Line a half-sheet tray with aluminum foil then parchment paper.
    The aluminum foil in the pan makes cleanup so much easier.
  4. Toss tomatoes with all other ingredients in a large bowl.
  5. Spread on the sheet pan with a slotted spoon, leaving most of the oil in the bowl.
    I used 2 quarter sheet trays because I have a small oven.
  6. Slow-roast, stirring every hour, until little to no liquid remains and the tomatoes are shriveled and caramelized, about 4 hours.

    Bon Appetit!
  7. Tip: After they cool I remove the skins and discard. It's a personal preference but the skins, to me, are tough.

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