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Home » Blog » Recipes » Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

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Oven-roasting tomatoes concentrates the flavor and makes each bite taste like tomato candy. Tonight, I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter, so I decided to roast them up. Wow.

Oven-Roasted Tomatoes on a sheet pan.

If you troll the interwebs, there are tons of recipes for slow-roasted tomatoes. Most of them call for putting the tomatoes in a low oven (225°F) for several hours. I’m sure these tomatoes are scrumptious, but I don’t have 3-6 hours to wait for tomatoes to cook. I have things to do, people!

Time to make Oven-Roasted Tomatoes!

Serves 2

Ingredients:

  • 10 plum tomatoes (Choose a tomato variety with more flesh and less seeds.)
  • 1 tablespoon Sunny Paris seasoning (or your favorite dried herb blend)
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons of extra virgin olive oil (or your preferred melted fat)

Method

I preheated the toaster oven to 400°F and cleaned the tomatoes. (Alternatively, you can preheat the oven to 300 F and cook the tomatoes for 2 hours.)

I cut the tomatoes in half lengthwise and spread them in a single layer, cut-side up, on a foil-lined baking tray.

I evenly sprinkled Sunny Paris seasoning, salt, and pepper on the tomatoes and drizzled on the extra virgin olive oil.

Rows of tomatoes cut in half seasoned with salt and spices and drizzled with olive oil, ready for the oven.

I popped the tray in the oven and let the tomatoes roast for approximately 45 minutes, rotating the tray a couple of times to ensure even cooking. The tomatoes are done when they’re a little brown on the edges, shrunken a bit, and moist and chewy. Give it a try!


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) and Ready or Not! (Andrews McMeel Publishing 2017)!


 PRINTER-FRIENDLY RECIPE CARD

Tray of oven-roasted tomatoes.
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5 from 1 vote

Oven-Roasted Tomatoes

Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like tomato candy. And here's a method that doesn't take hours for the tomatoes to cook!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: gluten-free, keto, low carb, paleo, Primal, Vegan, Vegetarian, Whole30
Servings: 2
Calories: 185kcal

Ingredients

  • 10 plum tomatoes Choose a tomato variety with more flesh and less seeds.
  • 1 tablespoon Sunny Paris seasoning  or your favorite dried herb blend
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoon extra virgin olive oil or your preferred fat
US Customary - Metric

Instructions 

  • Preheat the toaster oven to 400 F and clean the tomatoes.
  • Cut the tomatoes in half lengthwise and spread them on a single layer, cut-side up, on a foil-lined baking tray.
  • Evenly sprinkle the dried herb blend seasoning, salt, and pepper on the tomatoes and extra virgin olive oil.
  • Pop the tray in the oven and roast the tomatoes for 45 minutes, rotating the tray a few times to ensure even cooking. The tomatoes are done when they're a little brown on the edges, shrunken a bit, and moist and chewy.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 185kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Fiber: 4g | Sugar: 8g

29

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