Oven-Roasted Tomatoes

A rimmed baking sheet filled with assorted oven-roasted tomatoes.

I slowly dry my tomatoes; this is lovely to do under a hot summer sun, but is easily accomplished in a low-temperature oven as well. The rich and sticky tomatoes are an integral part of my favorite frittata, but also make for a delicious addition to or garnish for many dishes.–Jessica Theroux

LC On The Necessity & Versatility of Sticky Tomatoes Note

The only teensy peeve we could possibly imagine having with the charming Jessica Theroux and her sticky, chewy, squidgy-in-a-good-way tomatoes? The nonchalant mention that they make an able accompaniment to “many dishes.” We can certainly come up with our own list of uses–tossed with pasta, plopped alongside grilled meat or fish, smooshed onto ricotta-slathered crostini, stirred into stews, and gobbled greedily, one after another, as you stand at the counter–yet we’re curious to hear what those Italian grandmothers that Theroux spent a year interviewing suggest. We know that at least one of them harnesses sticky tomatoes in a frittata, as Theroux shares a lovely recipe for a jumble of eggs, pecorino, and these very tomatoes in her lavishly photographed book. But if anyone has any other suggestions, we and our stash of sticky tomatoes are standing by….

Oven-Roasted Tomatoes

  • Quick Glance
  • (2)
  • 10 M
  • 1 H, 30 M
  • Serves 6 to 8
5/5 - 2 reviews
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Ingredients


Directions

Preheat the oven to 325°F (162°C). Line a baking sheet with parchment paper.

Slice the cherry tomatoes in half and the larger tomatoes into slices 1/3- to 1/2-inch thick. Place the tomatoes on the baking sheet and drizzle with the olive oil, gently turning and sliding and rubbing the tomatoes around in the oil to coat them on all sides. Sprinkle with the salt and, if desired, the sugar.

Bake for roughly 1 hour to 1 1/4 hours, until the tomatoes look a little wrinkled and sticky and are starting to brown on the bottoms but still have some moisture left in them. Remove the parchment and the tomatoes from the baking sheet and let cool on a wire rack while you try not to inhale all of them, one after another.

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Recipe Testers' Reviews

I love tomatoes in any shape or form, so this recipe got me particularly excited. In the past I’ve roasted tomatoes loads of times, though I never took the extra time (or used lower heat) to caramelize the tomatoes. This recipe worked great, although start checking your tomatoes around the 60-minute mark. I let mine go the full time and a few of them were a little dark. I’d also recommend rotating your sheet pan (I’ve got an uneven oven) halfway through roasting.

The uses for these are limitless. I ate a few on their own and let me tell you, they are definitely sticky, chewy, and luscious in their tomatoey flavor. I used the remaining tomatoes in an awesome steak, farro, and blue cheese salad. The sticky tomatoes made the dish pop with bright notes of acidic chewiness. Next time I think I’m going to double the batch, pack the tomatoes into canning jars with olive oil, and use them whenever I get the desire. These are that good.

Simple and delicious. And just three ingredients, without the sprinkle of sugar. It’s the beginning of tomato season, and I made the right decision. These Sticky Tomatoes needed no sugar enhancement to create a tasty sensation when eaten alone. I can also think of hundreds of possible delectable options to eat these alongside of: in a salad, as a garnish, tossed into hot pasta (or into a pasta salad), added to places where traditionally chopped tomatoes would be used (e.g., tabbouleh or a fritatta, where it was originally intended), with cottage cheese or yogurt, added to a grain (whether it’s rice, quinoa, or couscous), next to an appetizer tray of olives and cheeses, atop pizza or flatbread, in salsas…oh, the possibilities are lovely and quite endless! As a note for the future—for visual appeal, I’d love to try this with some of the multicolored and interestingly shaped heirloom tomatoes in the markets right now.

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Comments

    1. You sure can, Pam. I usually stack mine in a freezer-safe container between layers of parchment or plastic wrap.

  1. Your so smart! I don’t know why I didn’t think of that! Should I add a bit of oil?
    I read one person lets them cool, puts them in a bag & adds oil, then freezes. (But it looked like chunky tomatoe sauce, all squished in the bag)
    Thank-you so much!!

    1. Hi Chantel, I think I would add oil if refrigerating but keep individually frozen so they are easier to portion.

    1. Hello Mrs. McCutcheon. I would let the tomatoes cool then freeze them on a sheet pan. Once frozen, you can remove them and place them in a freezer bag for storage. If they last that long, that is!

  2. Now a staple and unbelievably handy, used quickly tossed in pasta, salad, frittata or anything that looks a little glum or stored in a jar with just a smidge of olive oil. Also rather than sugar I use a dot of maple syrup & a little pepper. Also try adding a glob of feta or goat cheese at the tail end of roasting…

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