Roasted Tomatoes
Updated July 14, 2025
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 medium ripe tomatoes, halved
Salt, to taste
Ground toasted cumin, to taste
Smoked Spanish paprika, to taste
2 tablespoons extra virgin olive oil
Nutritional analysis per serving (4 to 6 servings)
7 grams carbs; 75 calories; 3 grams monounsaturated 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
- 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.
- 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.
Private Notes
Comments
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.
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.
Unfortunately, now I want the recipe for the meatballs and couscous shown in the photo…
I poured the EVOO in the bottom of the tray, put the tomato slices in the oil and then flipped the tomatoes so they'd be completely covered in oil. I only added salt and pepper (not cumin or paprika). I used a grocery store tomato and just ate the entire thing myself. Delicious.
I make tons of these in mid-summer, pop them in the freezer on a cookie tray until frozen, and slip them into ziplock freezer bags. They last well all winter, and the flavor is wonderful -- I use them to make tortino (layered with potatoes, cheese, and beaten eggs), or roughly chopped in any recipe calling for canned tomatoes. Yum!
I cut tomatoes in half, spread a little olive oil in the pan, sprinkle a little dried thyme in the pan, and place the tomatoes cut side down. I cover the pan with foil (but I'm sure it would work uncovered and might concentrate the juices) and bake at 375 or 400 for about a half hour. When done, the skins have puffed up above the flesh so they are really easy to remove. I freeze them in pint jars, topped with the juice that's in the pan.