Roasted Tomatoes

Roasted Tomatoes are an easy and delicious side dish. Fresh tomatoes are tossed with a handful of simple ingredients like olive oil, garlic, fresh herbs, and a hint of balsamic vinegar. Finished with a touch of Parmesan, these oven-roasted tomatoes take just 15 minutes to prepare and are the perfect side to easy grilled chicken breast or a juicy steak dinner.

Holly’s Recipe Highlights: Roasted Tomatoes

Flavor: These tomatoes are sweet, juicy, and slightly caramelized, with savory garlic, fragrant basil, and a hint of tangy balsamic in every bite.
Why Make: Roasting quickly concentrates the tomatoes’ natural sweetness and flavor, creating a rich, savory side dish with minimal effort.
Serving Suggestions: I love serving these alongside grilled chicken breasts, tossing them with egg noodles, or enjoying them on crusty no-knead bread.

Total Time: 15 Minutes Servings: 6 Cooking Method: Oven Roasted

Ingredient Notes

Tomatoes: Choose the ripest tomatoes you can find for the sweetest, most flavorful results. Roma tomatoes are meatier and may need a few extra minutes in the oven, while cherry, grape, and Campari tomatoes roast more quickly and become wonderfully juicy.
Balsamic Vinegar: A splash of balsamic adds subtle tang and enhances the tomatoes’ natural sweetness. For a sweeter, richer finish, drizzle with balsamic glaze after roasting so it doesn’t over-reduce in the oven.
Garlic: Minced garlic adds bold, savory flavor as the tomatoes roast. For a milder taste, substitute garlic powder or roast a few whole smashed cloves alongside the tomatoes.
Basil: Fresh basil adds a bright, garden-fresh flavor, while dried basil is a great substitute when fresh isn’t available. You can also use oregano, thyme, parsley, or Italian seasoning, or add a pinch of crushed red pepper flakes before roasting for a little heat.
Parmesan Cheese (optional): A sprinkle of Parmesan adds a salty, nutty flavor and savory finish. Leave it out if you prefer.

Oven Roasted Tomatoes with shaved cheese

How to Make Roasted Tomatoes

Wash and cut the tomatoes.
Toss the tomatoes with olive oil, balsamic vinegar, garlic, basil, Parmesan if using, salt, and pepper.
Spread them in a baking pan and roast (full recipe below).

Use Ripe Tomatoes: These give the sweetest flavor. Roasting helps, but ripe tomatoes make the biggest difference.
Cut Tomatoes Evenly: Cut larger tomatoes into quarters so they cook at the same pace as smaller tomatoes.
Roast in Single Layer: Keep tomatoes in a single layer so they roast instead of steam.
Do Not Toss: Tossing the tomatoes too much after baking makes them too soft and juicy.
Adding Basil: Add fresh basil after roasting for a brighter flavor, or before roasting for a more mellow herb flavor.

Save Every Spoonful

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw in the refrigerator. Reheat in the microwave or in a skillet over low heat. They can also be served cold or at room temperature.

Fresh Tomato Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Preheat oven to 450°F.
Wash tomatoes and cut in half (if they’re large tomatoes, cut into quarters).
Toss tomatoes with remaining ingredients.
Place in a rimmed baking pan or dish. Roast for 10 to 20 minutes or to desired doneness.

Larger or firmer tomatoes such as Romas will need more time (closer to 20 minutes), while ripe small tomatoes such as Campari will only need about 10 minutes. Once cooked, tomatoes can sit and be served hot or at room temperature.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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