Roasted Tomatoes

Both sweet and savory, these succulent roasted tomatoes make a vibrant side dish for your favorite entrees. Simply prepared with earthy olive oil, garlic, and herbs, this colorful dish bursts with flavor!

From fresh to fantastic: tomatoes as the star ingredient

While tomatoes are at their peak from late spring through mid-fall, they're available year-round in markets in a variety of sizes, shapes and colors, ready to be sliced fresh or added to favorite recipes.

Often, you'll find ripe tomatoes in my fridge, as I personally love to add them to my salads or slice them as a topper for one of my favorite evening snacks of simple garlic-rubbed toast, or for sandwiches.

But there's another delicious way to prepare tomatoes: roasting them until they become warm, succulent, and juicy.

During my days as a private chef, I would prepare a version for my clients that was full of rich, earthy flavors and aroma, and rarely would there be one tomato left on the platter. They were a beloved side dish to accompany so many different entrees.

I would prepare them drizzled with good olive oil, a liberal sprinkle of salt, cracked black pepper and a pinch of red pepper flakes, as well as a splash of balsamic vinegar (or even red wine vinegar), fresh garlic, and herbs.

These roasted tomatoes pair beautifully with everything from roasted chicken, to pasta, to pan-seared salmon or baked halibut. Their complex flavors add that wonderful hint of savory-sweet tartness and zip—always a welcome surprise.

My recipe for roasted tomatoes

Even with their gourmet flavor, roasted tomatoes are remarkably simple to prepare and serve.

Roma tomatoes work best for this preparation, as their firm texture helps them hold their shape during roasting.

While you can experiment with different seasonings to create your own flavor profiles, I prefer ingredients that complement both the sweet and savory aspects of tomatoes, enhancing their natural flavors.

Here's a glance at my roasted tomatoes recipe: (or just jump to the full recipe...)

1. To get started, I slice my tomatoes in half lengthwise.
2. I then drizzle over a generous amount of good olive oil and a splash of balsamic vinegar, along with a generous sprinkle of my mix of seasonings.
3. Next, I place the tomatoes cut-side up onto the baking sheet, and roast for about 40 minutes until lightly golden, tender, and juicy.
4. To finish, I garnish the roasted tomatoes with some fresh basil and shaved parmesan. I serve them with chicken, fish, pasta, or any other entree (really, they're that good!).

Recipe

Roasted Tomatoes

by Ingrid Beer

Print Recipe

These sweet, juicy, and delicious roasted tomatoes are a simple and stunning side dish to serve with so many of your favorite meals, offering a bright, earthy note and a wonderful pop of color!

Category: Side
Cuisine: American

Yield: Serves 6

Nutrition Info: 42 calories (per serving, two halves)

Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients:

• 2 teaspoons Italian seasoning (or your choice of dried herbs)
• ½ teaspoon red pepper flakes
• 6 Roma tomatoes, halved length-wise and any loose seeds/membrane scooped out
• 1 tablespoon balsamic vinegar
• 1 tablespoon of olive oil (plus a tiny drizzle extra for finishing)
• 3 cloves garlic, pressed through garlic press
• Salt
• Cracked black pepper
• Fresh basil leaves, as garnish
• Shaved parmesan, as garnish

Preparation:

1. Begin by gathering and prepping all ingredients according to the list above.
2. Line a baking sheet with parchment paper (optional: place a wire rack over it) and preheat oven to 400°.
3. Combine Italian seasoning or dried herbs with red pepper flakes in a small ramekin; set aside.
4. In a bowl, toss halved Roma tomatoes with balsamic vinegar, 1 tablespoon olive oil, and garlic until coated. Place tomatoes cut-side up on the baking sheet.
5. Sprinkle half the seasoning mixture over the tomatoes along with a couple of good pinches of salt and cracked black pepper. Roast for 40 minutes, until tomatoes are tender, juicy, and slightly browned.
6. Let cool for a few minutes, then transfer to a serving platter. Drizzle with a touch of olive oil and sprinkle with remaining seasoning mixture. Garnish with torn basil leaves and freshly shaved parmesan. Serve hot or at room temperature.

Tips & Tidbits for my roasted tomatoes recipe:

• Roma tomatoes work best: I prefer Roma tomatoes for roasting because they are a bit firmer and hold up a little better during the cooking process. You could also sub firmer Campari tomatoes, if you'd like.
• Get a little spicy: If you enjoy some spice to your food, these roasted tomatoes are an ideal canvas for that. Just sprinkle over your desired amount of red pepper flakes, or even cayenne pepper, and you've got instant kick!
• Use dried herbs during cooking, fresh herbs as a garnish: Use dried herbs during roasting to prevent browning, then garnish with fresh herbs like basil, parsley, or thyme before serving.
• A little splash of vinegar for zip: Both balsamic and red wine vinegar work wonderfully for roasted tomatoes. Balsamic will add an additional note of sweetness, while red wine vinegar is cleaner and crisper.

Craving more scrumptious sides? Check out my recipe for Sauteed Kale, Chili Crisp Cauliflower, this colorful Potato Gratin recipe, my White Beans Recipe with Rosemary and Thyme recipe, or even my recipe for Baked Brussels Sprouts with Cider Glaze!

Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!