Learn how to make Roasted Tomatoes without adding any oils. They’re perfect for your favorite recipes like tomato soup, sauces, spreads, and salads!
Making oven roasted tomatoes is super easy and all you have to do is a little bit of prep for a flavorful result. Roasted vegetables always have a deeper flavor, roasting brings out their natural sweetness and caramelizes them. We make our roasted tomatoes without oil, but you can add oil if you like, it’s excellent both ways.
HOW TO ROAST TOMATOES
- Cut the tomatoes and onions into uniform wedges so they roast evenly.
- Place the tomatoes onto a baking sheet. You can even make roasted tomatoes with garlic and onions or other veggies.
- Roast the tomatoes in a 425 degree F preheated oven for 40 minutes or until they’re broken down and slightly charred, not burnt.
- Remove from the oven and enjoy as desired.
HOW LONG DO ROASTED TOMATOES LAST?
We usually store them in the refrigerator for 3-4 days in an airtight container.
HOW DO YOU PEEL ROASTED TOMATOES?
Once they’re roasted you can easily peel the skin off by placing them into a bowl and covering with a plate while still hot. This makes them sweat a little and peel easily. That being said, we keep the skin on them.
CAN I MAKE WHOLE ROASTED TOMATOES?
Yes! We love roasting whole cherry tomatoes and grape tomatoes. They’re smaller so you won’t need to cook as long and may only take about 20 minutes.
WHAT TO DO WITH ROASTED TOMATOES
One of our favorite recipes using roasted tomatoes is fresh tomato soup. Other serving suggestions would be making homemade sauces, spreading onto vegan garlic bread, roasted salsa, you could even add to pasta salads or your favorite warm pasta dishes.
RECIPE NOTES:
- You can make this recipe with or without oil. If you’re using oil we recommend using a high smoke point oil like avocado oil.
- This recipe can be made with any tomatoes, you’ll just need to adjust the time if they’re smaller, also if you chop them smaller as well.
- Give the tomatoes room to roast, if they’re too close they’ll steam instead of roast.
- Season with your favorite Italian seasonings or use our recipe with salt and pepper to taste.
Roasted Tomatoes
Ingredients
- 4 lbs tomatoes roma, or on the vine
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- salt + pepper to taste
Instructions
- Cut the tomatoes and onions into uniform wedges so they roast evenly.
- Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.
- Roast the tomatoes at 425 degrees F until they're broken down and slightly charred, not burnt. About 40-45 minutes.
- Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
- Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
- Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.
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