Sweet and rich with concentrated tomato and herb flavors, these oven roasted tomatoes are so easy to make and super versatile. Ready in about 25 minutes, it's a great way to use sweet summer cherry or grape tomatoes. Once you taste these you'll be making them all summer. A batch won't last long. See 10 things to do with oven roasted tomatoes below.
Roasting tomatoes concentrates their flavor and changes the texture from bright and juicy to rich and tenderly chewy. They are a whole different world than fresh tomatoes. All you need is olive oil, garlic, a little salt and a good amount of fresh chopped thyme. Sometimes I add a little dried herb blend called Herbs de Provence, but it's optional.
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Tools
- A rimmed baking sheet
- Parchment paper
Prep Tomatoes
Slice tomatoes in half from top to bottom and add to a bowl. Toss well with olive oil, finely chopped garlic, chopped fresh thyme leaves, and a sprinkle of salt and fresh ground pepper.
Roast Tomatoes
Line a rimmed baking sheet with parchment or foil and lay tomatoes out in a single, flat layer for roasting. Roast for 20-25 minutes or until tomatoes are a shriveled and shrunken. It's that simple.
How Long They Keep
Herb roasted cherry tomatoes will last a week in the refrigerator, but they never seem to make it a week at our house. Good thing it's easy to make a double batch (baking time is longer).
10 Things To Do With These Tomatoes
- Use to top roast halibut, salmon or other fish
- Give delicious life to basic boneless, skinless chicken breasts
- Stir into Risotto or quinoa
- Toss with whole wheat, brown rice pasta or zucchini noodles
- Fill Portobello mushrooms as an appetizer or meatless main dish
- Spread on toasted baguette with goat cheese for an appetizer
- Spoon over an omelet or use as the filling
- Add them to a salad
- Top green beans or roast asparagus with a few spoonfuls for color and flavor
- Top a pizza
About Baking Parchment
Baking parchment is an indispensable kitchen tool. Find it along side of the foil and plastic film at the grocery store (in rolls) or buy packages of pre-cut sheets at cooking stores and online at Amazon.
I use the heavier rolled parchment for making chicken baked in parchment and the thinner pre-cut sheets to line baking sheets, both half and quarter sheet sizes (just cut one in half).
📖 Recipe
Oven Roasted Tomatoes with Herbs
Equipment
- Sheet pan and parchment
Ingredients
- 1 pound organic sweet cherry or grape tomatoes halved
- 1 tablespoon olive oil
- 2-3 large garlic cloves finely chopped
- 1 tablespoon fresh chopped thyme leaves
- ¼ teaspoon sea salt
- 2 grinds fresh black pepper
- 2 teaspoons Herbs de Provence optional
Instructions
- Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, herbs, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about 25 minutes on the convection setting.
- Serve warm, or cool. They will keep a week in the refrigerator.
Leisa says
Can these be frozen? I have a bountiful garden this year.
Sally Cameron says
Lucky you on a bountiful garden! I've never tried freezing them Leisa so I am not sure. If you try it out, please report back and let everyone know how it works out. Thanks.
La Torontoise says
Sally, love this recipe and do it with French herbs. Regarding the lavander: I spend a lot of time in the South of France and there the local lavander is extremely strong. two teaspoons would be so aromatic that would feel like adding strong soup. So, I went with maybe 2/3 of a spoon, and the lavander's presence was still extraordinary: -)
Denise says
Fabulous recipe! It looks so delicious! I will have a mix of vegetables roasted and herbs.
LJ says
The aroma of these tomatoes in the oven brought the family to the kitchen asking "what smells soooo good?" So yummy! Bought more tomatoes to make them again. Thanks, Sally.
sogna says
That sounded soo good that I tried them for our next BBQ. I really loved them. Do you maybe have other recipes for grilled vegetables, like eggplant or zucchini ?
I just have a question: the 357 degrees are in Fahrenheit , right? Cause I'm from Germany and wondered how did you manage to pre-heat the oven to 375 degrees 🙂
Sally says
Although I make them often in summer, I have not done any other posts on grilled vegetables. I've been thinking about doing so. I love grilled zucchini in particular. Although I am not a big eggplant fan, I do like it sliced thin, coated with olive oil, salt, pepper and garlic then grilled. You can then dice it up and toss with pasta and fresh herbs for a nice vegetarian dinner. If I have my numbers correct, 375 F is 190 C. Does that work for you in Germany? Thanks for reading and commenting!
sogna says
ah so I did it right 190 C 🙂 Thanks for your reply and I will definitely try the zucchini out! Maybe also interesting for you I made sth a friend told me. Sliced Zucchini and eggplant grilled a little bit in pan and put one over each other down in Reynolds Wrap with feta cheese between, topped with dried tomato and roasted sunflower seeds on the grill. It was really delicious.
Deborah says
Sally, thank you for the great recipe. I love your oven-roasted tomatoes with thyme and find myself making them every few days. This dish is now a staple in my refrigerator. You've even inspired me to consider this -
http://thebarelynakeddiary.blogspot.com/2012/07/second-thyme-around.html
Sally says
Thanks Deborah. You can do lots of things with them. Pile on crostini with goat cheese, toss with pasta, or pasta and other vegetables, pile on roast halibut, and heres the recipe for my roast halibut. https://afoodcentriclife.com/roast-halibut-with-roast-baby-tomatoes/. Glad you are enjoying them.
Michelle K says
I am very curious to try this with grapeseed tomatoes. They are one of my favorites to eat raw, so I'm excited to learn they will cook fine. In the past when i have tried to BBQ them or cook them in other ways, I have not had good luck, the skin got too hard and was not a good texture for eating. Hubby didn't seem to like them cooked - at least the way I cooked them. I don't like peeling tomatoes to cook them, and these are too small to try for me anyway! Any hints, let me know and thank you for the great recipe.
Sally says
Michelle - grapeseed tomatoes are what I always use for my oven roasted tomatoes. Halve them, toss with the oil, garlic and thyme. Roast on a parchment lined rimmed baking sheet. for a single batch I use a quarter sheet. For a double batch I use a half sheet. They only take 20-25 minutes in the oven. The result is sweet, soft, rich tomatoes you can do lots of things with. For ideas, look at the tomatoes post. Great in Risotto or spread on toasted crostini with a little cheese! Really versatile thing to have in the refrigerator.