Roasted Tomatoes

By David Tanis

Updated July 14, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Rating
4(338)
Comments
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Whether you overbought tomatoes at the farmers' market, or you're lucky enough to have a flourishing crop in your backyard, this recipe is a smart way to make use of them once you've had your fill of Caprese salad and tomato sandwiches. Roasting tomatoes concentrates their flavors, taking in-season fruit from good to great, and out-of-season produce from just OK to pretty darn good. Once roasted, toss them with pasta, serve alongside a pile of spiced meatballs, or pile atop a puff pastry tart loaded with clouds of ricotta.

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Ingredients

Yield:4 to 6 servings

  • 8 medium ripe tomatoes, halved

  • Salt, to taste

  • Ground toasted cumin, to taste

  • Smoked Spanish paprika, to taste

  • 2 tablespoons extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

7 grams carbs; 75 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 397 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.

  2. Step 2

    Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.

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Ratings

4 out of 5
338 user ratings
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Comments

Lisa Malcomb

Chop up extra tomatoes and fill a 9x13. Drizzle olive oil, add some sliced up garlic and salt and pepper. Roast for 30-45 minutes stirring occasionally until as thick as you want. I freeze it in 1-2 cup increments and add it to nearly everything all winter. Blend it for a basic pasta or pizza sauce base. Add it to chili, just toss it with pasta. Whatever. It’s the best tomato solution when I can’t eat them fresh anymore.

NJ P.E.

Pshaaaw for not even mentioning some crusty bread, toasted or not, to clean up all that deliciousness in the bottom of the baking dish. These tomatoes and bread alone, with some wine of course, are a meal worthy of sitting alongside the Adriatic watching the world pass.

Babettey

Substituted a drizzle of balsamic for olive oil; topped each half with some thinly sliced garlic slivers. A good way to get real tomato flavor when they're not in season.

jules

So. So. So. Good. I rarely follow a recipe-except when baking. I followed this one -except I cooked tomatoes at 350 for 2.5 hours. No more words.

Kiki

Double this recipe … or triple it! Do not be put off by the unexpected seasoning ingredients . The cumin is subtle, not really distinctly discernible and the paprika contributes a pleasing smokiness. The result is insanely delicious. I am not too proud to admit that after transferring the roasted tomatoes to a jar, I used a piece of bread to sop up every last drop of the juices remaining in the pan! Yum.

Leggy Peggy

When you live in Nova Scotia, Canada and on Sept18 Environment Canada posts a frost warning, the question is not what to do with over ripe tomatoes but what to do with under ripe ones!

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