These Oven Roasted Tomatoes in Oil are a delicious way to use an overabundance of lovely ripe tomatoes! They’re perfect for adding to salads, sandwiches, pizza, bruschetta, or enjoying on their own!
A couple of weeks ago, I bought a huge bag of perfectly ripe Roma tomatoes with the intention of making pico de gallo for guests. Well, even the best-laid plans “gang aft a-gley,” and I found myself in the next few days with ripe tomatoes about to go bad.
I really dislike that, don’t you? When I spend my hard-earned money on beautiful produce, I want to enjoy it, darn it! So, instead of letting those tomatoes gradually reduce themselves to compost, I decided to rescue them for a later use. That’s where this recipe for Oven Roasted Tomatoes in Olive Oil came into play.
Actually, this is not so much a recipe as it is a method. A process. Just a way of doing something. The measurements are just for a guide. It’s almost a feel-by-doing thing. People who have been cooking for a long time will understand what I mean.
What Can You Do With Roasted Tomatoes?
You may be wondering just what I’m going to do with these roasted tomatoes. Well, some ideas are using them in bruschetta (one slice on top of a crispy piece of baguette and goat cheese would be a delicious summer appetizer), combining them with hot, cooked pasta and fresh basil (yum!), chopping and mixing into an omelet (yes!), and I could also envision a lovely pizza with these and some fresh mozzarella and basil.
And don’t forget the oil! After it sits for a while, it becomes roasted tomato oil, which you can use to make a luscious vinaigrette!
Save this recipe/process/method/way-of-doing-something for the summer when you have more fresh tomatoes than you know how to handle. You’ll be happy you did!
Recipe Snapshot: Oven Roasted Tomatoes in Oil
Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 35 minutes
Servings: 6
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Tomatoes, olive oil, seasonings
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“These oven roasted tomatoes look insane! They’re like candy for me.”
— Paula
What You’ll Like About This Recipe
- Burst of Flavor: Roasting intensifies the natural sweetness of the tomatoes, giving them a rich, concentrated flavor.
- Versatile Usage: From salads to sandwiches, pasta to pizzas, or even as a standalone appetizer, roasted tomatoes can be the star of numerous dishes, making them a must-have in your kitchen.
- Waste-Reduction: Got more overripe tomatoes than you can use? This method gives them new life and ensures that you get the most out of every bit of produce.
Ingredient Notes
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- Roma Tomatoes: Romas, also called plum tomatoes, are ideal for this recipe due to their firm flesh and fewer seeds. However, if you don’t have Roma tomatoes, other varieties may easily be used. Just make sure they’re ripe but not mushy.
- Olive Oil: A high-quality extra virgin olive oil is recommended for the best flavor. The oil not only preserves the tomatoes but also becomes infused with the tomato flavor, making it great for dressings and other recipes.
- Seasoning: While Italian seasoning is used here, feel free to experiment with herbs like rosemary, thyme, or oregano. Just remember, the flavors intensify as they roast, so use a light hand when adding them.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Oven Roasted Tomatoes in Oil
Prepare the Tomatoes
STEP 1. Preheat the oven to 325 degrees.
STEP 2. Line a baking sheet with parchment paper (only if you’re lazy like me and don’t like to scrub pans).
STEP 3. Slice the tomatoes 1/4 to 1/3 inch thick. If they’re really ripe, a serrated knife helps immensely with the slicing.
STEP 4. Place the tomato slices on the lined baking sheet. Sprinkle each lightly with salt and ground black pepper. Drizzle with olive oil. Sprinkle lightly with Italian seasoning.
Pro Tip
Remember that anything you put on the tomatoes will intensify in flavor during the cooking process, so use a light hand with the seasonings.
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Roast Tomatoes Until They Begin to Char
STEP 5. Bake, checking every 20-30 minutes until the tomatoes are roasted and beginning to show a bit of char around the edges.
Pro Tip
Admittedly, I like mine with a good bit of char. Actually, that’s the best part in my opinion. But you cook yours to whatever degree of doneness you prefer. You want them fairly well dried out and chewy, if not actually crispy. The total cooking time will vary depending on how thickly you sliced the tomatoes and how humid it is that day. I cooked these for about an hour and a half. Your nose will also tell you if they’re starting to go too far to the dark side 😊.
Pack Roasted Tomatoes in Olive Oil
STEP 6. Remove the tomatoes from the oven and let them cool.
STEP 7. Pack the slices into a clean, dry jar and fill with a good quality extra virgin olive oil to cover.
STEP 8. Store, tightly closed, in the refrigerator.
I used five big Roma tomatoes and got a half-pint of roasted slices. Yeah. Don’t expect to be filling up quart jars full of these. They really cook down. But the flavor is so concentrated that a little goes a very long way!
⚠️ IMPORTANT ⚠️
This is NOT a canning recipe. It hasn’t been tested for canning, nor has it been processed to seal the jar. It is not shelf-stable, so that’s why you absolutely must store it in the fridge and use it within 4 days. Period. No exceptions.
⚠️ !! ALSO HUGELY IMPORTANT !! ⚠️
Someone is surely going to get the idea that they’d like to put fresh herbs and/or garlic cloves in with the roasted tomatoes. Uh…no. Do not do that. It’s a matter of food safety. Fresh herbs and fresh garlic stored in oil have a high potential to develop botulism. Botulism is nasty stuff. You can check out some official information on that if you’re interested.
Questions and Answers: Oven Roasted Tomatoes in Oil
- Can I use other types of tomatoes to make oven roasted tomatoes?
Yes, you can use any tomato variety, but Roma tomatoes are preferable due to their firmness and fewer seeds. - How long can I store these roasted tomatoes in the fridge?
Stored in an airtight jar submerged in olive oil, these tomatoes can last for 4 days in the refrigerator. - Why can’t I add fresh garlic or herbs to roasted tomatoes in oil?
I cannot stress this too much — fresh garlic and herbs stored in oil can create an environment that encourages the growth of botulism, a very nasty and sometimes fatal form of food poisoning. For safety reasons, it’s crucial not to add fresh garlic or herbs directly to the jar. - Can I use an oil other than olive oil with the roasted tomatoes?
While olive oil is the recommended choice due to its flavor and health benefits, you can use other oils like avocado oil or grapeseed oil. However, the taste profile will vary slightly.
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Recipe
Oven Roasted Tomatoes in Oil
Ingredients
- 5 Roma tomatoes large, very ripe
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup plus 1 tablespoon olive oil divided
- ½ teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 325 degrees. Line a baking sheet with parchment. Slice tomatoes 1/4 to 1/3 inch thick.5 Roma tomatoes
- Place on prepared baking sheet. Sprinkle lightly with salt and pepper. Drizzle with a tablespoon of olive oil. Sprinkle lightly with Italian seasoning.½ teaspoon salt, ¼ teaspoon ground black pepper, ½ cup plus 1 tablespoon olive oil, ½ teaspoon dried Italian seasoning
- Bake, checking every 20-30 minutes, until tomatoes are roasted and beginning to show a bit of char around the edges.
- Remove from the oven and cool completely.
- Pack into a clean, dry jar. Fill with remaining olive oil to cover.
- Store in refrigerator (not shelf stable).
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
These oven roasted tomatoes look insane! They’re like candy for me.
I love this recipe! It’s a great way to use these extra tomatoes from the garden. Yum!
These tomatoes look amazing – we do something similar with our garden (over) abundance every year!
Thanks for your good thoughts, Karen! And yes, thank goodness for great blogging friends!
Thanks so much, Brenda. Hope you’ll try the tomatoes.
Thanks so much, Wendy! I’m very optimistic about the outcome.
Thank you so much!
I can think of hundreds of different ways I’d eat these roasted tomatoes!
Yes! So many ways to use these, Lauren.
Thanks for your good wishes, Ashley. And yes, this is a great way to use up extra tomatoes!
Thank you very much, Carol! I’m very optimistic about the surgery and really looking forward to being out of pain!