Roasted Tomatoes
Updated July 14, 2025
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 medium ripe tomatoes, halved
Salt, to taste
Ground toasted cumin, to taste
Smoked Spanish paprika, to taste
2 tablespoons extra virgin olive oil
Nutritional analysis per serving (4 to 6 servings)
7 grams carbs; 75 calories; 3 grams monosaturated 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
- 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.
- 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.
Private Notes
Comments
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.
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.
Unfortunately, now I want the recipe for the meatballs and couscous shown in the photo…
How do you freeze them without getting freezer burn?
Have been roasting tomatoes for years. I mostly only use Roma tomatoes as they are a little drier. I usually mix olive oil, sherry vinegar, garlic, thyme and a little sugar and spoon onto each half then sprinkle with a little salt. Long slow roasting works best.
I have roasted tomatoes for years and years. It is a foolproof cooking method. I slice them and put them in the oven to roast with anything else that's roasting. The oven temp doesn't matter. 300 degrees takes longer to roast than 375. They are so versatile, so delicious. They are a big hit at potlucks. I make them with any tomato that's available, whatever is the least expensive when I'm shopping. I grow tomatoes every year. Home grown make the best!