Roasted Tomatoes with Olive Oil

Tomatoes, roasted
I want to have a fancy name for this dish, but I just can’t bring myself to call it anything other than what it is: roasted tomatoes with olive oil. I make this all the time with fresh tomatoes in the summer and it is one of the easiest and best ways to enjoy fresh tomatoes – apart from simply slicing them and eating them as they are, of course.

All you need are a bunch of fresh tomatoes, some olive oil and some salt and pepper. Toss everything together and roast the tomatoes until they’re tender. Then scrape all of those tender tomatoes into a bowl with some more olive oil and use it as a dip for bread (or anything else you might think goes well with it). Roasting really brings out the sweetness in the tomatoes.

I use a mix of tomatoes for this, depending on what I have. Large tomatoes can be cut into medium-thick slices and place on a baking sheet for roasting, while cherry tomatoes can simply be added whole. I will admit that cherry tomatoes, or other very small tomatoes, are my favorites, but all tomatoes will work well for this recipe. Use a good quality olive oil – one that you like the flavor of – because you’re going to taste it in the finished product, just as you would taste the flavor of the olive oil when you’re simply using it with vinegar as a dip for a nice piece of bread.

Fresh tomatoes before roasting

Roasted Tomatoes with Olive Oil
1 lb tomatoes (as many as will cover a baking sheet)
olive oil
salt and pepper

Preheat your oven to 400F.
Grease a baking sheet with olive oil. Choose a sheet with sides, or make a “tray” with aluminum foil so that the tomato juices don’t run out into your oven.
Place baby tomatoes directly on baking sheet. Cut larger tomatoes into thick, sandwich-like slices and place on sheet. Use enough tomatoes to cover the baking sheet. Sprinkle with salt and pepper.
Roast for 15-20 minutes, until tomatoes are tender and some are lightly browned. Roasting time will vary from batch to batch.
Scrape tomatoes into a large bowl and add 2-3 more tablespoons of olive oil, as well as more salt and pepper, to taste. Serve with good quality bread.

Roasted tomatoes with olive oil

8 comments

  1. You can also toss the roasted tomatoes with pasta (penne or the spirals or whatever) with olive oil, salt, pepper, fresh basil and feta (you can add chicken)! yum! I usually roast the tomatoes with sliced garlic, they taste so good and are very good for you!

  2. Oh, yum! I’ll be making this tomorrow night!

  3. I love roasted tomatoes. I usually add them to pasta or top sandwiches with them.

  4. Just love your blog – so many wonderful things!

  5. After hating tomatoes all my life, the past year I have surprisingly come to really enjoy them. This looks great to have for a light lunch tomorrow after a weekend of heavy, rich foods while vacationing in Jackson Hole, WY

  6. I ended up making this and tossing it with some basil and feta and rotini. It was great! I also made another version with goat cheese and pesto, which was awesome. Love this recipe!

  7. I love these, just cooked them now, planning to eat them in a bowl on their own.:D

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