Home Indoor Recipes How to Make and Store Roasted Tomatoes

How to Make and Store Roasted Tomatoes

This roasted tomato recipe might just be my favorite condiment. These little beauties are incredibly sweet, packed full of flavor, and so versatile. What’s better, slow roasting tomatoes might just be one of the easiest things you’ll do in the kitchen. They are, of course, amazing as a snack or served on a toasted baguette, but don’t stop there.

I add them to one of my all-time favorite sandwiches, and that’s saying a lot given how many sandwiches I make. Add them to a steak salad, the sweetness goes a long way with the savory steak. They also go really well added to a simple jar of store-bought pasta sauce. You know the kind, the cheap stuff, store brand, or whatever is on sale. Add these to that sauce and nine out of ten people won’t know it’s not homemade sauce.

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I started making these one summer when I got a bit carried away with the tomato plants in my garden and had more fresh tomatoes than I knew what to do with. At the time I was just using a simple drizzle with olive oil and salt and pepper seasoning and that’s still excellent. Over time however, I’ve tweaked this recipe a bit and finally decided to share it with you all here. I’ve used a variety of tomatoes (Roma tomatoes are excellent for this too), but my preferred method is to use a variety of grape or cherry tomatoes.

Fresh cherry tomatoes next to a bowl

How to Store Roasted Tomatoes

I tend to make these in large batches because while I can definitely put down my fair share of them in one sitting or over the course of a day, but it’s nice to have some for later. Storing roasted tomatoes is super easy and they’ll keep on your countertop for a week or so. To be honest, they may keep longer but they never last that long around my place. Anyway, to store them, just put them in a mason jar along with some fresh thyme (and garlic cloves if you like garlic) and cover them with olive oil. That’s it.

What you’ll find is the tomatoes are still amazing to eat or use after being stored in the olive oil, and the oil itself makes a great dipping sauce for some fresh bread. When the tomatoes are all gone, mix the oil with some grated Parmesan cheese and use it with some garlic bread…UH-MAZE!

Roasted Tomatoes

Prep Time: 10 minutes | Cook Time: 3 hours

Ingredients
2 lb cherry tomatoes
2 tsp olive oil (plus more for storage)
2 tsp sea salt
2 tsp dried thyme
1 tsp garlic powder
½ tsp cayenne powder (optional)
3 sprig fresh thyme (optional)
3 clove garlic (optional)

How to Roast Tomatoes

Fresh cherry and grape tomatoes preparing for roasting

Step 1: Preheat oven to 225 degrees F.

Step 2: Slice tomatoes in half and place cut side up in a single layer on a parchment-paper-lined baking sheet.

Fresh cherry and grape tomatoes sliced and placed on a baking sheet

Step 3: Spritz tomatoes with a light coat of olive oil. I use an olive oil sprayer, but if you don’t have one, you can place the cut tomatoes in a bowl and toss with olive oil.

Step 4: Season tomatoes with salt, pepper, garlic powder, dried thyme, and optional cayenne pepper.

fresh cherry and grape tomatoes seasoned with salt, pepper, garlic powder, dried thyme

fresh cherry and grape tomatoes seasoned with salt, pepper, garlic powder, dried thyme and cayenne pepper

Step 5: Place in oven and allow to slow roast for 3 hours. If your oven is prone to hot spots you may have to rotate the baking sheet over the duration of the cook time.

TIP: Depending on the consistency of your oven temp, these may need to stay in the oven an extra 30 to 60 minutes.

Step 6: Remove tomatoes from the oven and allow to cool.

Freshly roasted tomatoes removed from the oven and cooling

Step 7: Place tomatoes in a glass jar or freezer bag and cover with olive oil. I love fresh herbs, so I always toss in some fresh thyme with the tomatoes.

Roasted tomatoes are placed in a glass jar or freezer bag and covered with olive oil.

Step 8: These keep for several days on the countertop, but feel free to serve them right away.

Roasted tomatoes last on the countertop for several days but can be enjoyed immediately

Roasted Tomatoes

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Roasted Tomatoes ready for eating or storage
How to Roast Tomatoes
Prep Time
10 mins
Cook Time
3 hrs
 

This roasted tomato recipe might just be my favorite condiment. These little beauties are incredibly sweet, packed full of flavor, and so versatile. What's better, slow roasting tomatoes might just be one of the easiest things you'll do in the kitchen. They are, of course, amazing as a snack or served on a toasted baguette, but don't stop there.

Course: Side Dish
Cuisine: Italian
Ingredients
  • 2 lb tomato
  • 2 tsp olive oil (plus more for storage)
  • 2 tsp sea salt
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • 3 sprig fresh thyme (optional)
  • 3 clove garlic (optional)
Instructions
  1. Preheat oven to 225 degrees F.

  2. Slice tomatoes in half and place cut side up in a single layer on a parchment-paper-lined baking sheet.

  3. Spritz tomatoes with a light coat of olive oil. I use an olive oil sprayer, but if you don't have one, you can place the cut tomatoes in a bowl and toss with olive oil.

  4. Season tomatoes with salt, pepper, garlic powder, dried thyme, and optional cayenne pepper.

  5. Place in oven and allow them to slow roast for 3 hours. If your oven is prone to hot spots you may have to rotate the baking sheet over the duration of the cook time.

    *TIP: Depending on the consistency of your oven temp, these may need to stay in the oven an extra 30 to 60 minutes.

  6. Remove tomatoes from the oven and allow to cool.

  7. Place tomatoes in glass jar or freezer bag and cover with olive oil. I love fresh herbs, so I always toss in some fresh thyme with the tomatoes.

  8. These keep for several days on the countertop, but feel free to serve them right away.