Roasted Tomatoes

By David Tanis

Updated July 14, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Rating
4(256)
Comments
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Whether you overbought tomatoes at the farmers' market, or you're lucky enough to have a flourishing crop in your backyard, this recipe is a smart way to make use of them once you've had your fill of Caprese salad and tomato sandwiches. Roasting tomatoes concentrates their flavors, taking in-season fruit from good to great, and out-of-season produce from just OK to pretty darn good. Once roasted, toss them with pasta, serve alongside a pile of spiced meatballs, or pile atop a puff pastry tart loaded with clouds of ricotta.

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Ingredients

Yield:4 to 6 servings

  • 8 medium ripe tomatoes, halved

  • Salt, to taste

  • Ground toasted cumin, to taste

  • Smoked Spanish paprika, to taste

  • 2 tablespoons extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

7 grams carbs; 75 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 397 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.

  2. Step 2

    Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.

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Ratings

4 out of 5
256 user ratings
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Comments

Lisa Malcomb

Chop up extra tomatoes and fill a 9x13. Drizzle olive oil, add some sliced up garlic and salt and pepper. Roast for 30-45 minutes stirring occasionally until as thick as you want. I freeze it in 1-2 cup increments and add it to nearly everything all winter. Blend it for a basic pasta or pizza sauce base. Add it to chili, just toss it with pasta. Whatever. It’s the best tomato solution when I can’t eat them fresh anymore.

Babettey

Substituted a drizzle of balsamic for olive oil; topped each half with some thinly sliced garlic slivers. A good way to get real tomato flavor when they're not in season.

connie

Unfortunately, now I want the recipe for the meatballs and couscous shown in the photo…

Tone Capone

Cook Turkish meatballs under them tomaders, and turn that 4 star into a 5.

Leslie Eisner

How do you freeze them without getting freezer burn?

Chris

Have been roasting tomatoes for years. I mostly only use Roma tomatoes as they are a little drier. I usually mix olive oil, sherry vinegar, garlic, thyme and a little sugar and spoon onto each half then sprinkle with a little salt. Long slow roasting works best.

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