Roasted Tomatoes

By David Tanis

Updated July 14, 2025

Roasted Tomatoes
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(238)
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
  • 8medium ripe tomatoes, halved
  • Salt, to taste
  • Ground toasted cumin, to taste
  • Smoked Spanish paprika, to taste
  • 2tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 397 milligrams sodium

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
238 user ratings
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Comments

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.

connie

Unfortunately, now I want the recipe for the meatballs and couscous shown in the photo…

Es

I used these for the North African Meatball recipe. I sliced a dozen or so cherry tomatoes in half and tossed with olive oil, cumin, paprika, and salt as directed. Roasted for about 20 minutes until they were jammy. Delicious with the meatballs and attractive piled on top.

Joni

I had a bumper crop of cherry tomatoes in my lanai this winter. This was the best, tastier way to use up the remaining slightly overripe remainders on a yellowing tired vine. So delicious with the cumin & EVOO! Just remember to adjust the timing for this smaller variety.

Helen

Never believed cumin could go with tomatoes, but wow it sure does, loved this combination.

Rebecca

These freeze well too for tomato taste all year long!

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