These Oven Roasted Tomatoes are about to become your most versatile summer staple.
If you’ve been around here for a minute you know how much tomatoes mean to me. Roasting them up like this just brings all that amazing, juicy, summery flavor out and it’s a real dream come true. I want these alongside every single meal I’m about to make this summer, and if you’re nodding your head and thinking “Oh yeah, bring it on!” then this recipe is my love letter to you (and also to tomatoes, but we’ve already established that).
What kind of tomatoes are best for roasting?
Pretty much all types! I love cutting Roma tomatoes in half and roasting for a homemade tomato sauce, and for this dish I love the size of the Cherry tomatoes. Cooking them like this just gets all that amazing flavor boiled down into one perfect bite. If you’re growing your own tomatoes or finding them fresh at a local farmer’s market then you’ve got a step up on the rest of us. I mean, is there anything better than a fresh backyard tomato all warm from the sun? Of course, you’re still going to have stellar results with a store-bought tomato as well, especially when they’re in season.
What do I need to make oven roasted tomatoes?
Just like with most of the recipes on my site, the list of ingredients are short and sweet and always simple. Here’s what we’re working with:
- Olive oil
- Salt and pepper
That’s it! Things you likely already have in your house, and they’re about to come together in a really fantastic way.
What do you serve oven roasted tomatoes with?
Oh boy. Here’s where the fun really begins, because the question should actually be what aren’t we serving oven roasted tomatoes with?! Off the top of my head, you could pair these with:
- Over chicken
- In salads
- Over fish
- Over burrata as a dip (remember this delicious recipe?)
- With pasta
- …or just by themselves!
Okay, let’s get down to business. Tomato roasting business.
Oven Roasted Tomatoes
- 2 pints cherry tomatoes (about 20 oz)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 pinch pepper
- torn fresh basil
- Preheat the oven to 425 degrees.
- Toss the tomatoes on a sheet pan with olive oil, salt and pepper.
- Roast for 30-35 minutes.