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Oven Roasted Tomatoes
Slow cooked tomatoes in a low temperature oven concentrates the best tomato flavor.
Course
Vegetable
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
10
Tomatoes
Calories
116
kcal
Author
Kathy Berget
Equipment
Cookie Sheet
Ingredients
2
pounds
tomatoes
about 10 roma tomatoes
1
head
garlic
sliced in half
½
cup
olive oil
2-3
sprigs
fresh herbs
oregano, thyme or rosemary
salt and pepper
Instructions
Preheat oven to 325°
Line baking sheet with parchment paper or foil
Place olive oil and herbs in a bowl
Cut tomatoes in half
Place tomatoes in olive oil and toss to coat
Place tomatoes on a baking sheet along with a head of garlic
Drizzle remaining olive oil over tomatoes and head of garlic
Roast in a 325° oven for 2 hours
Notes
Choose tomatoes similar in size so they roast evenly
Line baking sheet with parchment paper or foil for easy clean up
Roasting time will vary depending on the size of your tomatoes
With cherry tomatoes, you can leave attached to stem for a fun presentation or remove stem before roasting
Cherry tomatoes will take less time in the oven
Rotate pan part way through cooking for even roasting
Use any amount of tomatoes you have available
Store in refrigerator or freeze in a single layer in a freezer bag
May roast longer to achieve a sundried tomato.
Nutrition
Serving:
2
Halves
|
Calories:
116
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
5
mg
|
Potassium:
226
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
773
IU
|
Vitamin C:
14
mg
|
Calcium:
14
mg
|
Iron:
1
mg