Baked tomatoes are an easy, flavorful way to enjoy oven-roasted tomatoes. With just a few simple ingredients, you can create tender, sweet tomatoes packed with vitamins and minerals.
These baked tomatoes work as an appetizer, side dish, or a light main. They’re also excellent added to salads, sandwiches, or served over pasta. Roasting concentrates the natural sugars, producing warm, melt-in-your-mouth tomatoes that burst with flavor.
I’ve been making this simple recipe for years. Baking tomatoes at a low temperature for about an hour brings out their sweetness and gives them a soft, luscious texture. The result is juicy, delicious, and irresistible.
Helpful tips
- Don’t skimp on the olive oil—drizzle generously so the tomatoes roast rather than dry out.
- Use the herbs you enjoy; basil and parsley are a classic pairing.
- Fresh herbs like oregano, thyme, tarragon, or basil add bright, aromatic notes.
- Salt and freshly ground pepper are essential; kosher salt helps enhance the tomato’s natural sweetness.
- If you like garlic, sprinkle a little garlic powder before roasting.
- Longer baking produces softer, more concentrated tomatoes.
- Heirloom tomatoes are wonderful here, but roma, grape, plum, cherry, or hothouse tomatoes all work well.
Serving ideas
- Serve as a flavorful side dish with lunch or dinner.
- Add to sandwiches for a sweet, roasted tomato layer.
- Top pasta with warm roasted tomato halves and a drizzle of olive oil.
- Add a dollop of tuna or chicken salad to a roasted tomato half for a quick appetizer.
How to make baked tomatoes
Pre-step
Preheat the oven to 325°F (165°C). Line a jelly roll pan or baking sheet with parchment paper. Gather tomatoes, olive oil, herbs, salt, and pepper.
Step one
Wash the tomatoes thoroughly.
Step two
Slice each tomato across the equator so the cut side faces up.
Step three
Arrange the tomato halves cut side up on the prepared pan in a single layer.
Step four
Drizzle generously with olive oil, then sprinkle with basil, parsley, salt, and pepper.
Step five
Bake the tomatoes in the preheated oven for 50–55 minutes, or until they are tender and the edges begin to caramelize. Remove from the oven and let them cool slightly before serving.
Here’s an overhead view of the finished dish.
This recipe is simple, reliable, and full of sweet tomato flavor. I hope you enjoy it as much as I do.
Other recipes that use tomatoes
- Black bean salad
- Smooth enchilada sauce
- Tomato, eggplant and polenta
And as always, may all your dishes be delish!
If you try this recipe, please leave a comment to share how it turned out. I love hearing from readers and learning how you use these baked tomatoes in your meals.
Baked Tomatoes
Ingredients
- 6 tomatoes Heirloom, cut width-wise
- 2 tablespoons olive oil or more
- 2 teaspoons basil
- 2 teaspoons parsley
- 1/4 teaspoon salt
- 1/16 teaspoon pepper
Instructions
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Preheat oven to 325°F and line a jelly roll pan with parchment paper.
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Place tomatoes on the pan cut side up.
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Sprinkle basil, parsley, salt, and pepper over the tomatoes. Drizzle generously with olive oil, then bake for 50–55 minutes.
Equipment
Notes
Use as much olive oil as you like; it helps the tomatoes roast evenly.
Helpful tips
- When you think you’ve added enough olive oil, add a little more.
- Basil and parsley are delicious together, but experiment with other herbs.
- Add garlic powder for a garlicky roast flavor.
- The longer the bake, the softer the tomatoes become.
- Many tomato varieties work—try roma, grape, plum, cherry, or hothouse tomatoes.