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How to Roast Tomatoes
In this recipe, you will learn the step-by-step of slow roasted tomatoes with Italian seasoning, olive oil and oregano.
You will also learn the right temperature of roasting tomatoes and how long it takes for oven toasted tomatoes.
I love tomatoes, especially oven roasted tomatoes where every bite is bursting with the juicy and fresh tastes of the produce. These Italian roasted tomatoes are the BEST roasted tomatoes I have ever tasted!
This is a healthy side dish that goes well with almost every thing. In fact, they are so good that I can pretty much finish them all by myself.
Other Recipes You Might Like
Roasting Tomatoes
Roasting tomatoes in the oven is one of the easiest ways to cook tomatoes. I prefer Roma Tomatoes for their sweetness; the size of Roma tomatoes is ideal for slow roasting.
However, you can also use cherry tomatoes or grape tomatoes. The temperature, time and seasonings used are crucial in roasting tomatoes. For the best roasted tomatoes, you have to use a lower temperature (300F) and roast for an hour.
Fresh off the oven, these roasted tomatoes are oozing with flavors. They are garlicky, infused with the aroma of olive oil, juicy and absolutely delightful.
The best thing about this recipe is that it takes only 15 minutes active time and the oven does the rest. Enjoy!
How Many Calories per Serving?
This recipe is only 153 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Italian Roasted Tomatoes
Ingredients
- 2 lbs. Roma tomatoes
- 1/3 cup olive oil
- 6 cloves garlic (minced)
- 1 tablespoon bottled Italian seasoning
- 1 tablespoon sugar
- 1 pinch salt
- 3 dashes ground black pepper
- 2 tablespoons oregano (coarsely chopped)
Instructions
- Preheat oven to 300°F (148°C).
- Rinse the Roma tomatoes with water, drain and pat dry with paper towels. Slice them into halves and transfer them to a big bowl.
- Add the olive oil, garlic, Italian seasoning, sugar, salt, ground black pepper and oregano. Gently stir to mix well.
- Transfer the tomatoes to a baking sheet or sheet pan. Arrange them in one single layer. Slow roast the tomatoes for 1 hour. Dish out and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
How long can this be kept in the fridge?
One or two days.
I do a similar thing with assorted veggies mushrooms, peppers, onions, potatoes and tomatoes on the grill. I sometimes add parmesan cheese to the mix. Turns out great.
Sounds yummy!
Hi Rasa,
We are wanting to use this recipe for our monthly blog post. You can view previous ones on our website below. Please let me know if you are okay with us using this recipe.
Thank you in advance.
Yes, you can, just provide a link back to this post: https://rasamalaysia.com/italian-roasted-tomatoes/ and also to my homepage: https://rasamalaysia.com/
Mouth watering dishes I am going to try each every day. Being a vegetarian I love such dishes
Thanks for providing the reeipes
Thanks.
Lovely recipe, thank you
Hi Marianne – thanks for your link. Appreciate you love these Italian roasted tomatoes. :)
Would a slow roast oven temp be 250 degrees?
I did 300F and it was perfect.
I love your recipes also, but I’m with Mark on this one and we’re in Chicago.
Hi Richard, this recipe was done from scratch. The only bottled ingredient I used was Italian seasoning, which is amazing. I can practically still make this from scratch (100%) by adding 1/8 teaspoon of everything in the Italian seasoning, but what’s the point? Ultimately, it’s the end result that counts. Try this recipe and let me know if you don’t like it. You can skip it but it won’t be as delicious though. :)
Hey Mark, Italian seasoning is a very common pantry item in any home. It’s basically a mixture of a few dried herbs: dried oregano, dried marjoram, dried thyme, dried basil, dried rosemary, dried sage.
Thank you. I should add that I love your recipes ?
Thanks Mark, I appreciate your comment. :)
I’ve been to Europe. Market shelves are full of
“Prepared” seasonings
Ron’s right. I live in Germany and you can find lots of “blends.” However, I look at recipes as “suggestions” and make my tomatoes like this throughout the winter when the tomatoes aren’t as delicious. In the summer, it’s almost sweet, but I always have a jar of these in my fridge.