Simply seasoned with my Magic Mushroom Powder and drizzled with extra virgin olive oil and balsamic vinegar, these oven-roasted tomatoes are packed with umami!
Roasting tomatoes increases flavor and nutrition!
Oven roasting tomatoes concentrates the flavor and makes each bite taste like tomato candy! It’s a simple way to cook off a bunch of fresh tomatoes when your garden is bursting with ripe ones at the end of summer. Even if you only have lackluster supermarket tomatoes on hand, roasting them in the oven will amp up the deliciousness.
Need even more convincing? A Cornell study showed that cooking tomatoes increases the nutritional value of tomatoes by increasing the amount of lycopene, a potent antioxidant.
Quick, high temperature roasting
If you’ve searched the internet for how to roast tomatoes in the oven, there are tons of recipes, including one of my faves from Smitten Kitchen. However, many of the recipes call for putting the tomatoes in a low oven (225°F) for several hours. These slow roasted tomatoes are scrumptious, but I don’t have 3-6 hours to wait for tomatoes to cook. My quicker, high temperature method involves minimal fuss and the results are just as tasty!
Umami synergy!
If you’re a long-time Nomster, you know that I’m always reminding you that the easiest way to make delicious food is to incorporate ingredients that impart umami, or savoriness.
Umami is one of the five tastes that humans experience, along with sweet, salty, sour, and bitter. Some foods that are naturally high in umami include meat, eggs, seafood, seaweed, tomatoes, garlic, fish sauce, and mushrooms. When you combine umami-rich ingredients in your dishes, the umami synergy boosts the flavor exponentially! (If you want to really nerd out on umami, watch my lecture at my alma mater, UCSF!)
These oven roasted tomatoes taste so amazing because umami-rich tomatoes are seasoned with Magic Mushroom Powder—umami synergy in action!
So let’s make some oven-roasted tomatoes that’ll knock your socks off!
Ingredients
- Roma or plum tomatoes: In my opinion, the best tomatoes for roasting are Roma or plum tomatoes. They’re meatier and the resulting roasted tomatoes are less watery and hold their shape better. Campari tomatoes also work well, but I still prefer plum tomatoes. Alternatively, you can roast whole cherry tomatoes or grape tomatoes (they’ll take just 15 to 20 minutes!), but on the minus side, they’re more delicate and may explode when cooking.
- Magic Mushroom Powder: I love using my one-of-a-kind, indispensable seasoning blend because it incorporates salt, porcini mushroom powder (umami!), and pepper—all the things that’ll make these tomatoes pop with flavor. You can make your own Magic Mushroom Powder or buy it online at The Spice Lab or on Amazon. No MMP? Season with salt, pepper, and your favorite herb blend!
- Extra virgin olive oil: I drizzle some on before and after the tomatoes are roasted.
- Aged balsamic vinegar: Adds tartness and sweetness to finish the dish!
- Fresh herbs (optional): When the tomatoes are ready to serve, I like to add a sprinkle of fresh herbs like Italian parsley, thyme, oregano, or chives. Don’t roast them with the tomatoes because the herbs can burn easily.
- Fresh garlic cloves (optional): I love tomatoes paired with garlic as much as the next person, but I don’t normally add them to this roasted tomato recipe because they can burn. If you decide to add fresh garlic anyway, be sure to monitor the garlic during the cooking process!
How to make oven roasted tomatoes
Heat the oven to 400°F with rack in the middle. While the oven is heating up, wash and pat dry the tomatoes and cut them in half lengthwise.
Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange the tomatoes in a single layer, cut-side up, on the prepared baking sheet.
Lightly sprinkle Magic Mushroom Powder on the tomato halves.
Drizzle some extra virgin olive oil over the tomatoes.
Pop the sheet pan of tomatoes in the oven and roast for about 45 minutes, rotating the tray at the halfway point to ensure even cooking. The tomatoes are done when they’re a little brown on the edges and shrink a bit.
Drizzle on some aged balsamic vinegar, additional extra virgin olive oil, and fresh herbs, if using.
Can you make roasted tomatoes in the air fryer?
Yes! Air fry them 375°F for about 25 to 30 minutes or until browned on the edges and most of the juices have evaporated.
How to store oven roasted tomatoes
Leftover oven roasted tomatoes can be stored in an airtight sealed container in the fridge for up to 4 days. You can also freeze them in a sealed container for up to 4 months.
Ways to use roasted tomatoes
These oven-roasted tomatoes taste amazing as-is! I routinely serve them as a quick room temperature side dish or add them to salads for a burst of umami. I also love them on burgers, like my Big-O Burgers and Nomster Burgers.
You can also blend the roasted tomatoes to make a simple tomato sauce or add some vegetable or chicken broth to make a delicious roasted tomato soup. If you aren’t strictly paleo, you can pop them in your favorite sandwich or on top of a slice of avocado toast!
[Originally posted on October 12, 2011. Updated with new information and photos on August 15, 2022.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Easy Umami Oven Roasted Tomatoes (Whole30, Keto, Low Carb)
Ingredients
- 10 plum tomatoes Choose a tomato variety with more flesh and less seeds.
- ½ teaspoon Magic Mushroom Powder plus more if needed
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons chopped fresh herbs (Italian parsley, basil, oregano, chives, etc.) optional
Instructions
- Heat the oven to 400°F with rack in the middle. While the oven is heating up, wash and pat dry the Roma tomatoes and cut them in half lengthwise.
- Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange the tomatoes in a single layer, cut-side up, on the prepared baking sheet.
- Lightly sprinkle Magic Mushroom Powder on the tops of the tomatoes. Drizzle 2 tablespoons extra virgin olive oil evenly over the tomatoes.
- Pop the sheet pan of tomatoes in the oven and roast for about 45 minutes, rotating the tray at the halfway point to ensure even cooking. The tomatoes are done when they’re a little brown on the edges and shrunken a bit.
- Drizzle on some aged balsamic vinegar, the remaining 1 tablespoon of extra virgin olive oil, and fresh herbs, if using.
Video
Notes
- You can make your own Magic Mushroom Powder or buy it online at The Spice Lab or on Amazon.
- Air fryer instructions: Air fry them 375°F for about 25 to 30 minutes or until browned on the edges and most of the juices have evaporated.
- Leftover oven roasted tomatoes can be stored in an airtight sealed container in the fridge for up to 4 days. You can also freeze them in a sealed container for up to 4 months.
- These oven-roasted tomatoes taste amazing as is and I routinely serve them as a quick room temperature side dish or add them to salads for a burst of umami. I also love them on burgers, like my Big-O Burgers and Nomster Burgers.
- You can also blend the roasted tomatoes to make a simple tomato sauce or you can add some vegetable or chicken broth to make a delicious roasted tomato soup. If you aren’t strictly paleo, you can pop them in your favorite sandwich or on top of a slice of avocado toast!
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