Roasted Roma Tomatoes is such an easy way to use up a bunch of roma tomatoes. Bake them for 30 minutes with garlic and olive oil, and then serve as a side dish, or blend them up to make homemade tomato sauce. I love making a few batches to freeze for easy preserving!
Roasted Roma Tomatoes
When life gives you too many roma tomatoes you make roma tomato sauce, roma tomato soup, a roma tomato sandwich and then oven roasted roma tomatoes! There’s something so good about the simplicity of fresh tomatoes, garlic and olive oil! And the smell, oh goodness – the smell!
I know some people like to scoop the flesh out of the tomatoes before roasting, but no way, I grew those tomatoes, so I’m going to eat the whole thing! I recommend you do the same thing!
There’s so many things you can do with roasted tomatoes and garlic! Like my cherry tomato sauce, you can throw them in a food processor and make tomato sauce! Just pulse until you have a creamy sauce, and then use for pasta night! We also love them next to meat and fish dishes for a simple side. *whispering* Or you can throw them in a mason jar and snack on them for a few days and I won’t tell anyone!
Check out my tomato recipe collection for even more simple tomato recipes, like my roasted cherry tomatoes with burrata and roasted tomato salad.
What temperature and how long for oven roasted roma tomatoes?
Bake at 400 degrees F for about 30 minutes, or until tomatoes lightly brown on top.
How to Roast Roma Tomatoes
Cut roma tomatoes in half and add them to a large baking dish.
Add garlic, olive oil and a sprinkle of salt and pepper on top. Note: You can add fresh herbs (basil and Italian seasoning are great) but really the simplicity of garlic, salt and pepper is perfect to me.
Bake until tomatoes lightly brown on top, this takes about 25-30 minutes but time can vary depending on tomato type and size. And oh yeah, your kitchen is going to smell like garlic roasted tomatoes – yum!!!!
Remove from the oven and allow to cool for a few minutes before serving.
What Can You Do With Roasted Tomatoes?
- Serve as a side dish next to meatloaf, chicken or baked salmon.
- Throw it in a food processor and make tomato sauce, or just dice up and add to pasta.
- Chop them up and add to a salad.
- Seve over toasted baguettes with a sprinkle of parmesan cheese on top.
Freezing Roasted Roma Tomatoes
When it’s peak garden season, I often make these roasted toma tomatoes and then throw them in a freezer bag for easy preserving. Make as instructed, allow to cool and then add into freezer bags. I like to do 2-3 cup proportions for each bag. They last well in the freezer for 6-8 months.
When it’s ready to use them, defrost and then use. I love defrosting them, adding them into a food processor and whipping up a quick homemade tomato sauce for spaghetti night!
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Quick-Roasted Fresh Roma Tomatoes
PrintIngredients
- 8 roma tomatoes cut in half
- 4 cloves garlic sliced
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- In a 9×13 baking dish, add roma tomatoes, cut side up. Add slices of garlic on top of the tomatoes.
- Pour olive oil on top of the tomatoes, and then sprinkle with salt and pepper.
- Bake in the oven for about 25-30 minutes, or until tomatoes start to pop and lightly brown.
- Remove from oven and allow to cool before serving. If you'd like to freeze them, allow to cool and then place in freezer bags and freeze.
Heather says
Sooooo good! Used my romas from my garden. After roasting, diced up and tossed in with some bowties with olive oil.