There’s nothing better than sweet, juicy oven-roasted tomatoes fresh out of the oven—and this Easy Roasted Tomatoes Recipe is one you’ll want to keep in your home cooking rotation. Roasting smaller tomatoes like grape, cherry, or sungold varieties at 400 degrees with plenty of olive oil, salt, and fresh herbs transforms them into little bursts of concentrated flavor. It’s the easiest way to celebrate ripe summer tomatoes, and once roasted, they’re perfect for tossing into pasta, piling onto toast, spooning over eggs, or adding to grain bowls. Quick to make, healthy, and endlessly versatile—you’ll want a batch waiting for you in the fridge all week long.
Ready to get started? Here’s everything you’ll need to make the best roasted tomatoes, packed with flavor and perfect for any meal.
Roasted Tomato Ingredients
Here’s what you’ll need to make this Roasted Tomato Recipe:
Tomatoes: Use a variety of fresh tomatoes like Cherry tomatoes, Grape tomatoes, or Sungold tomatoes for the best flavor and color. You can mix and match different types of tomatoes to create a beautiful, sweet, and juicy roasted tray. Smaller tomatoes roast quickly and become perfectly tender without losing their shape.
Garlic: Roasting a whole head of garlic alongside the tomatoes is a must! As it roasts, the garlic cloves become soft, sweet, and caramelized. After roasting, you can squeeze the golden cloves right into the tomatoes for extra flavor. Roasted garlic adds a rich, mellow sweetness that takes this dish over the top.
Fresh Thyme: Fresh thyme is my go-to herb for roasting tomatoes because it can handle high oven heat without losing its flavor. Thyme adds an earthy, savory freshness that pairs perfectly with the natural sweetness of roasted tomatoes. You can also add a sprig of fresh rosemary if you want even more herbal depth.
Olive Oil: Coating your tomatoes generously with extra virgin olive oil is key! Olive oil not only helps the tomatoes roast evenly but also prevents sticking and creates a luscious, flavorful base for the dish. After roasting, the tomato-infused oil is pure liquid gold—perfect for drizzling over everything from pasta to toast.
Kosher Salt and Freshly Cracked Black Pepper: A sprinkle of kosher salt brings out the tomatoes’ natural sweetness, while freshly cracked black pepper adds a subtle bite. Proper seasoning before roasting ensures every tomato is bursting with flavor once they come out of the oven.
Optional Add-Ins: Balsamic Vinegar or Chili Flakes: For extra flavor, try finishing your roasted tomatoes with a drizzle of balsamic vinegar or balsamic glaze. The tangy-sweet contrast is absolutely delicious. If you like a little heat, sprinkle chili flakes over the tomatoes before roasting instead of black pepper. It gives the dish a fun, spicy kick!
Find the full recipe with ingredients and directions below.
How to make Roasted Tomatoes
Preheat Oven: Preheat to 400°F for classic roasted tomatoes or 300–325°F for slow-roasted, sweeter results. (At a lower temp, tomatoes will need 1.5–2 hours instead of 30–35 minutes.)
Prep the Tomatoes and Garlic: Slice all tomatoes in half lengthwise, whether large or small. Lob off the top of the garlic head to expose the cloves.
Pro Tip: Use a sharp serrated knife to slice without crushing!
Arrange: Place tomatoes cut side up on a parchment-lined sheet tray. Set the garlic head on a piece of foil and add a few sprigs of thyme around the tomatoes.
Season: Drizzle everything generously with olive oil. Sprinkle with kosher salt and either freshly cracked black pepper or a pinch of chili flakes. Wrap the garlic loosely in foil to steam while roasting.
Roast: Roast tomatoes for 30–35 minutes at 400°F until wrinkled and slightly caramelized. Leave the garlic pouch in for an extra 10 minutes to finish softening.
Finish and Serve: Squeeze out the roasted garlic and gently toss it into the tomatoes. Drizzle with a little balsamic vinegar or glaze if you like.
Transfer & Store: Let cool completely, then store roasted tomatoes in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
Why Roasted Tomatoes Taste Better (And Why They’re Good for You)
If you’ve ever wondered why roasted tomatoes taste so much sweeter (and might even be healthier), here’s the simple science behind it!
Tomatoes are already packed with good stuff like vitamin C, antioxidants, beta-carotene, and a special plant compound called lycopene—the powerhouse that gives tomatoes their rich red color. Lycopene is associated with numerous health benefits, including protecting your skin from sun damage, supporting heart health, and potentially reducing the risk of certain cancers. And here’s the cool part: roasting actually makes tomatoes even healthier! When you roast tomatoes, the heat helps break down the cell walls, which makes it easier for your body to absorb all that lycopene. Plus, roasting concentrates their natural sugars by cooking off excess moisture, which is why roasted tomatoes taste sweeter, richer, and almost candy-like compared to raw ones. Not only do they taste amazing, but roasted tomatoes also deliver a significantly greater nutritional boost—it’s a total win-win.
Now that you know how to roast tomatoes perfectly, let’s take it a step further with some delicious variations you can try!
Roasted Tomato Variations
This is a straightforward roasted tomato recipe. However, there are endless ways to “jazz” up this roasted fruit to suit your palate. Experiment with some of the additions and combinations below.
Slow-Roasted Tomatoes: Lower the heat to 300°F and roast for 2–3 hours for an even sweeter flavor.
Spicy Roasted Tomatoes: Add chili flakes, harissa, or jalapeño slices or any other hot pepper.
Herbs and Citrus: Use sage, oregano, marjoram, or citrus zest, such as lemon, lime, orange, grapefruit, pomelo, or yuzu.
Extra Sweet: Sprinkle tomatoes with a touch of sugar or maple syrup before roasting for an added sweetness.
Before you pop your tomatoes in the oven, here are a few extra tips and tricks to help you get the best results every time.
Tips and Tricks
This roasted tomato recipe is incredibly simple and easy, making it almost foolproof. However, follow these tips and tricks below to maximize its sweet potential.
Puncture Whole Tomatoes: If you choose to use whole, small tomatoes, such as Cherry, Sungold, or Campari, make a small puncture in them with your knife to prevent them from bursting open and making a mess in the oven. Gordon Ramsay cooks his whole Compari tomatoes on the vine with minced garlic, thyme, olive oil, and a drizzle of balsamic vinegar.
Make Sure to Spread the Tomatoes in a Single Even Layer: Every tomato needs to have contact with the heat source. If your tomatoes are stacked up on top of each other, they will not properly caramelize and roast and have the potential to steam and become soggy.
Take the Skins Off: If you’re not a fan of tomato skins, you can simply squeeze them off and discard them after roasting. This is entirely optional. After roasting, they should slide off quite easily.
Now that you have a tray of sweet, juicy roasted tomatoes, here are some of my favorite ways to use them in meals, snacks, and more!
How to Use Roasted Tomatoes
Roasted Tomatoes are sweet and colorful and can be utilized in many delicious ways. Here are some of my favorites:
Spread on Toasted Bread: There’s nothing better than roasted tomatoes heaped onto bread with some olive oil and topped with a piece of soft cheese, such as creamy burrata, mozzarella, stracciatella, goat cheese, soft blue, triple crème, and more. Check out these savory breakfast toast ideas for more incredible combinations.
Fried Cheese: These tomatoes are luscious with any crispy fried cheese. Try topping it with my addictive fried Greek Saganaki recipe that will be sure to impress any eater.
Top or Mix Into A Grain, Rice, Or Pasta Bowl: There is nothing better than adding a pop of color and sweet flavor to healthy bulgur wheat, farro, or steamed rice, or nutty pearl couscous, that you can then top with other roasted vegetables or raw vegetables and perhaps a drizzle of this tahini sauce or dill sauce.
Protein: I also love to serve these roasted tomatoes on the side of simple proteins like this pan-seared salmon or this medium-rare duck breast recipe that’s heavenly luxurious.
No matter how you serve them, roasted tomatoes bring a pop of sweet, savory flavor to just about everything. Once you start using them, you’ll wonder how you ever cooked without a batch ready to go!
FAQ about Roasted Tomatoes
Got questions about roasting tomatoes? Here are a few quick answers to help you get perfect sweet, jammy tomatoes every time!
Always roast them cut side up! It keeps the juices inside and caramelizes the tops beautifully.
They’re probably too crowded or coated with too much oil. Spread them out in a single layer for the best roasting.
Slow roast at 300°F for about 2 to 3 hours until sweet, jammy, and tender.
Yes! Just thaw and pat them dry first to avoid extra moisture.
Absolutely. Blend them with a little roasting oil and herbs for a rich, naturally sweet sauce.
Nope! The skins loosen after roasting, but you can peel them if you prefer a smoother texture.
Storage and Reheating Instructions
These roasted tomatoes are perfect for your refrigerator, where they can be a flavorful side dish or condiment to jazz up any recipe.
Refrigerator: Store cooled roasted tomatoes in an airtight container for up to 5–7 days.
Freezer: Freeze in freezer-safe bags or containers for up to 2 months. Great for meal prep or pasta sauces later!
Reheating: Warm gently in the microwave or on the stovetop before serving, or enjoy at room temperature.
More Favorite Vegetable Sides
- Tomato Confit
- Miso Eggplant
- Roasted Beets
- Turnip Recipe
- Kimchi Recipe
- Baby Bok Choy
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Roasted Vegetables
- Sautéed Kale
Easy Roasted Tomatoes Recipe (With Garlic & Herbs)
Ingredients
- 2 lbs Grape or Cherry tomatoes (assorted colors), sliced in half
- 1 head garlic, lobbed off at the top
- 7 sprigs thyme
- 1/4 cup olive oil
- Salt and freshly cracked black pepper
- Optional: Balsamic Vinegar or Glaze and Chili flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Spread the tomatoes out on a lined baking tray in a single layer, cut side up.
- Place the garlic head in a piece of tinfoil and fit it on the tray.
- Add the thyme, and drizzle the olive oil over the tomatoes and onto the garlic head.
- Season with salt and cracked black pepper or chili flakes.
- Wrap up the garlic head in tin foil to create a pouch, and cook the tray in the oven uncovered until the tomatoes have softened and are slightly wrinkled (but have not burst open if left whole), about 30-35 minutes. Leave the garlic head in for 10-15 minutes to soften.
- Squeeze out the roasted garlic and incorporate it into the composition.
- Serve with balsamic vinegar or glaze.
- Allow the mixture to cool completely before transferring it to an airtight jar or container.
