Oven Roasted Tomatoes

READY IN: 2hrs 10mins
YIELD: 2 cups




  • Preheat the oven to 350ºF.
  • Cut the tomatoes in half lengthwise and remove the seeds.
  • Drizzle with olive oil and lightly salt; toss to coat.
  • Place on baking sheets lined with parchment paper, cut side up*.
  • Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
  • Remove from oven and set aside to cool.
  • *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
  • If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.