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Simple Slow Roasted Italian Tomatoes Recipe

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These oven roasted tomatoes are simple and delicious. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Easy oven roasted tomatoes

My daughter loves tomatoes. She’s the one who will pick up a full size tomato and eat it like an apple.

Obviously, I love to encourage this, and I love tomatoes, too. I pick up a pint or two of grape tomatoes pretty much every time I go to the grocery store.

Usually I have to remind her to wash them and to not eat the entire pint in one sitting. And then sometimes, she’s “off” tomatoes and they sit there.

As soon as she decides they’re at all “smushy” she won’t eat them. None of them.

I have throwing away food, so I started taking the tomatoes she rejects and making Italian oven roasted tomatoes. They don’t get wasted anymore!

Suddenly, they’re delicious again, and she eats them like candy. The slow roasting in the oven concentrates the tomato flavor, and they develop a chewy texture.

We enjoy these by themselves by the handful, but they taste great tossed in pasta with a little oil and freshly grated Parmesan.

And remember those little lasagna pizzas I made with the leftover filling from my easy cheesy stuffed shells? These make the perfect appetizer to go with them on crostini with some more ricotta and a touch of salt. Drizzle those with olive oil and watch them disappear.

It takes some time to roast them, but it’s nothing you need to fuss with or babysit, so it’s perfect for a lazy weekend afternoon. Pop them in the oven and clean or – my favorite – watch some football.

With the little grape tomatoes, these take about two and a half hours or so to roast. Cherry tomatoes take about three hours, and Roma tomatoes take four hours. Feel free to use whichever you have on hand.

You don’t need to seed your tomatoes, just slice them in half to help them dehydrate, and you’re set. Who knew you were such a fancy chef?

How to Make Oven Roasted Tomatoes

Start by preheating your oven to 225 degrees. You want to cook this low and slow.

Wash tomatoes. You don’t need to dry them, which saves some time if you’re in a hurry.

Like most fruits and veggies, you don’t want to wash them until you plan to eat them. This helps keep them from going bad faster than you want.

Pint of grape tomatoes

Slice each tomato in half with a sharp knife. I find it easiest to use a paring knife I know is really sharp – just prick it with the back end of the sharp knife, then slice straight through.

Alternatively, the best way to cut tomatoes – especially larger tomatoes – is using a serrated knife. They don’t tear the flesh or squish your tomatoes. It’s a little bit of overkill for the tiny grape tomatoes though!

Add the tomatoes to a bowl. Sprinkle in the garlic powder, dried basil, salt and pepper, then add the olive oil. Stir gently with a wooden spoon to combine.

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Stir spices and tomatoes

Did you see that I used garlic powder? That’s unusual for me. In fact, I finally broke open the (sealed) garlic powder I bought last spring because I always use fresh garlic for everything.

If I made full size Roma tomatoes, I would smash cloves and roast them with the tomatoes. With these tiny tomatoes, however, the garlic powder works perfectly.

The fact that it’s easier is just a bonus, ya know?

Place the cut tomatoes on a cookie sheet lined with a silpat or parchment paper. The last thing you want to do is try to scrub that sheet, so make it easy on yourself.

And have you seen the parchment paper that’s cut to fit your cookie sheets? This is one of my favorite innovations!

Make sure your tomatoes are cut side up. If they face down, they don’t roast and dehydrate properly.

Grape tomatoes on baking sheet

Place in your 225 degree oven and bake for 2 1/2 hours for grape tomatoes. Add extra time for larger tomatoes – a total of three hours for cherry tomatoes and four hours for Roma tomatoes.

Italian oven roasted tomatoes

Once oven roasted tomatoes finish baking, remove the cookie sheet and let them cool thoroughly. Store in a tightly sealed container in your fridge for up to two weeks.

Have you ever made oven roasted tomatoes?

Tray of Italian oven roasted tomatoes

Slow Roasted Italian Tomatoes

Yield: 2 cups
Prep Time: 10 minutes
Active Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

These simple oven roasted tomatoes taste amazing. It's like tomato candy - and the perfect way to save tomatoes before they go bad! Enjoy them alone or on crostini with rictotta and an olive oil drizzle.


  • 1 pint grape tomatoes
  • 1 t dried basil
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t pepper
  • 1 T olive oil


  1. Preheat oven to 225 degrees.
  2. Wash tomatoes and slice in half, then place bowl. Add garlic powder, dried basil, salt and pepper, then olive oil. Stir gently to combine.
  3. Place tomatoes cut side up on cookie sheet lined with silpat or parchment paper.
  4. Bake at 225 degrees for 2 1/2 hours.
  5. After baking, remove from oven and let cool thoroughly. Store in a tightly sealed container in fridge for up to two weeks.


These oven roasted tomatoes are perfect for any grape tomatoes, cherry tomatoes, or Roma tomatoes. They don't work quite as well for beefsteak type tomatoes. If you make this with larger tomatoes, just increase the cooking time, but the temperature doesn't change. For cherry tomatoes, bake for 3 hours, and for Roma tomatoes roast for 4 hours.

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Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 31Total Fat: 1.8gCholesterol: 0mgSodium: 77mgCarbohydrates: 3.4gFiber: 1gSugar: 2.1gProtein: .8g

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Easy slow roasted tomatoes recipe: These simple tomatoes taste almost like candy. It's the perfect use for tomatoes before they go bad. The Italian flavors pop, and they make a great addition to so many appetizers #tomato #roasted #glutenfree #appetizers

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Easy Homemade Garlic Dill Pickles Recipe - Honest And Truly!

Tuesday 23rd of July 2019

[…] Oven roasted tomatoes […]

Paige McEachren

Thursday 30th of May 2019

These are so tasty and you can add whatever spices you like! They have so many purposes too, on bread, over pasta, in salad... the options are limitless!


Thursday 30th of May 2019

Absolutely! Of course, I never get beyond the "eat them like candy as they cool off from the oven" stage! ;)


Tuesday 30th of October 2018

What a great recipe!! I always love making these and adding them on top of chicken! :) Pinning this to try.


Tuesday 27th of November 2018

Oh they are so delicious on top of chicken! I hope you enjoy this version of them!

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