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(301)
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
301 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.

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…

Linda D

Thick slices or wedges of Compari tomatoes (or halved cherry tomatoes). Use twice as much as you think you need-- they cook down. Olive oil Grated garlic Rosemary sprigs, salt and pepper In a baking dish at about 400F, Mix every now and then until tomatoes are soft. Do not let it burn. Remove rosemary sprigs. Stir all the contents and serve on pasta OR toasted crispy garlic bread with Burrata cheese

Diane K.

I halve or quarter onions and add them to the pan. Freezes beautifully.

fiona70

Add garlic, ditch the paprika

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