Roasted Tomato Recipe: Slow-Roasted Tomatoes with Garlic and Herbs

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Roasting tomatoes in a low oven concentrates their sweetness, softens their skins and turns them jammy at the edges. This roasted tomato recipe uses a handful of pantry ingredients and about two hours of mostly unattended oven time. The finished tomatoes work on toast, in pasta, on pizza, in sandwiches or blended into a sauce. The recipe makes about 3 cups of roasted tomatoes.

Ingredients

• 3 pounds Roma (plum) tomatoes, or 2 pounds cherry tomatoes
• 1/3 cup extra-virgin olive oil
• 6 cloves garlic, peeled and left whole
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar (optional, for pale winter tomatoes)
• 4 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Heat the oven to 300°F (150°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
2. Halve the Roma tomatoes lengthwise. Leave cherry tomatoes whole, or halve them if large.
3. Toss the tomatoes in a large bowl with the olive oil, salt, pepper, sugar and oregano.
4. Arrange the tomatoes cut-side up in a single layer on the baking sheet, leaving a little space between them. Tuck the garlic cloves and thyme among them.
5. Roast for 1 hour 45 minutes to 2 hours 30 minutes, until the tomatoes are shriveled at the edges, deeply colored and still juicy in the center. Cherry tomatoes need about 1 hour 15 minutes to 1 hour 30 minutes.
6. Drizzle with balsamic vinegar if using and roast 5 minutes longer.
7. Cool on the pan for 15 minutes. Squeeze the soft garlic out of its skins and mash into the tomatoes if desired.

High-Heat Method for Faster Results

For a quicker, more caramelized version, roast at 425°F (220°C) for 25 to 35 minutes. The tomatoes will brown and blister and release more juice, which makes a good sauce for pasta. Slow roasting gives a sweeter, denser result, while fast roasting gives a brighter, more tomato-forward flavor.

Tips for Better Roasted Tomatoes

• Do not crowd the pan. Tomatoes steam instead of roast when packed tightly. Use two pans if needed and swap their positions halfway.
• Cut-side up. This lets moisture evaporate and the cut surface caramelize.
• Use enough oil. Oil conducts heat, prevents sticking and keeps the tomatoes silky. It also becomes a flavored oil for drizzling.
• Choose meaty tomatoes. Romas and San Marzanos have fewer seeds and less water, so they roast to a denser texture.
• Watch the garlic. If cloves brown too fast, cover them with a tomato half or move them under the tomatoes.

Ways to Use Roasted Tomatoes

• Spoon over toasted bread with ricotta or goat cheese.
• Toss with cooked pasta, olive oil and basil.
• Blend into a rich tomato soup with broth.
• Layer into grilled cheese sandwiches or on flatbread.
• Stir into scrambled eggs or spoon next to a frittata.
• Mix into warm grains or white beans with arugula.
• Serve alongside roast chicken or grilled fish.

Variations

Parmesan-Crusted

Top each halved tomato with a pinch of grated Parmesan and breadcrumbs during the final 20 minutes of roasting.

Italian Herb

Replace thyme and oregano with 1 teaspoon Italian seasoning and finish with torn basil after roasting.

Smoky and Spicy

Add 1 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes to the oil mixture.

Roasted Tomato Sauce

Transfer the cooled tomatoes, garlic and pan juices to a blender with 1/4 cup water or broth and a handful of basil. Pulse until smooth or leave a little chunky. Season to taste. This makes about 2 cups.

With Onions and Peppers

Add 1 sliced red onion and 1 sliced bell pepper to the pan for a mixed roasted vegetable base.

Storage

Cool completely, then store the tomatoes in an airtight container in the refrigerator, covered with their pan oil, for up to 5 days. For longer storage, freeze them in a single layer on a tray, then transfer to freezer bags for up to 6 months. Frozen roasted tomatoes work best in cooked dishes such as soups, sauces and braises. Do not store tomatoes in oil at room temperature, and avoid keeping homemade garlic-in-oil mixtures beyond the refrigerator time given here.

Choosing Tomatoes for Roasting

Any tomato will roast, but the type changes the outcome. Romas and other paste tomatoes have dense flesh and few seeds, so they turn jammy and hold their shape. Cherry and grape tomatoes burst and collapse into a natural sauce with their own juice. Large slicing tomatoes contain a lot of water and need extra time, and the halves tend to flatten. If you only have slicers, cut them into thick wedges and let them roast an extra 20 to 30 minutes.

Using the Pan Oil

The oil left in the pan after roasting is full of tomato and garlic flavor. Scrape it all into a jar and use it within 3 to 4 days for dressing a salad, brushing on bread, or starting a pot of soup. Keep it refrigerated, and bring it to room temperature before using since olive oil turns cloudy and firm when cold.

Three Quick Meals from One Batch

1. Pasta: Cook 12 ounces of pasta. Toss with 2 cups of roasted tomatoes, a ladle of pasta water, torn basil and grated Parmesan.
2. Toast: Spread ricotta on toasted sourdough, top with roasted tomatoes and a drizzle of pan oil and a pinch of flaky salt.
3. Grain bowl: Spoon tomatoes over warm farro or rice with chickpeas, arugula and a squeeze of lemon.

Signs They Are Done

Roasted tomatoes are ready when the skins are wrinkled and slightly browned, the edges have shrunk and darkened, and the centers are soft enough to press with a spoon. The pan juices should be thick and syrupy, not watery. If the tomatoes still look plump and wet, give them another 15 minutes. If the edges start to scorch while the centers stay firm, lower the oven by 25 degrees and cover the pan loosely with foil.

FAQ

Do I need to peel tomatoes before roasting?

No. The skins soften and slip off easily after roasting if you prefer to remove them. Many cooks leave them on for texture and color.

Can I roast tomatoes without sugar?

Yes. Ripe summer tomatoes are sweet enough. A small pinch of sugar helps only when tomatoes are acidic or pale.

Why are my roasted tomatoes watery?

The pan was probably crowded or the tomatoes were very juicy. Use a larger pan, roast longer at low heat, or pour off liquid midway through.

Can I use canned tomatoes?

Whole canned tomatoes, drained and halved, can be roasted at 400°F for 30 to 40 minutes, though the texture is softer than with fresh tomatoes.

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