Roast Tomatoes

Estimated reading time: 1 minute

These Roast Tomatoes are extremely simple to make and very handy to have in the fridge or freezer. You can use them in salads, salsas, sauces, stews & chillies to deepen the flavour. Also a perfect topping for pizza – deep, tangy & definitely different! I often make a huge batch & it keeps in the fridge for about a week happily but freezing is another great way to have them at hand. And of course, the perfect topping for bruschetta!

Roast Tomatoes
Roast Tomatoes

You need a baking tray that is big enough to accommodate the number of tomatoes you have, no overcrowding.

Serve as a topping on pizzas, salads, crostinis, bruschetas or make this fabulous Roast Tomato Salsa.

Let’s get our aprons on!

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Lin xx

Roast Tomatoes

Oven Roasted Tomatoes, perfect for summer, as a topping & for salsa. Roast Tomatoes are also great for adding depth to pasta sauces.
5 from 2 votes
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Course: Side Dish
Cuisine: International
Keyword: roast
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Calories: 655kcal
Author: Azlin Bloor


  • 12 large vine tomatoes halved
  • 2 clove garlic sliced
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • small handful fresh oregano
  • 3 Tbsp olive oil
  • salt & coarse ground black pepper
  • 1 tsp balsamic vinegar


  • Heat the oven to 160˚C/310˚F.
  • Place the tomatoes, garlic & herbs onto the baking tray.
  • Drizzle the oil & vinegar all over, season with salt & pepper & mix thoroughly.
  • If you can be bothered, turn the tomatoes so that they're are cut side down.
  • Bake for about 1 hour, depending on how soft the tomatoes were to begin with.
  • When they're all soft & wrinkled, you know they're done.


Calories: 655kcal | Carbohydrates: 61g | Protein: 14g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Sodium: 77mg | Potassium: 3554mg | Fiber: 18g | Sugar: 40g | Vitamin A: 12492IU | Vitamin C: 211mg | Calcium: 179mg | Iron: 5mg
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