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Roasted Roma Tomatoes

Bill Harris・23 Comments

Roasted Roma Tomatoes

We had a pizza dinner party last week for our friends, Bruce and Felix, and Felix’s daughter, Sierra. When I’m making pizza, I go a little crazy with toppings. It’s an obsession. I admit it. My ultimate fear in life is that there won’t be enough food. I suspect it’s a southern thing that I inherited from my grandmother. In my mind, if you don’t have at least twice as much food as you need, there’s not enough.

We made four pizzas, and, as per usual I had enough toppings for six or eight. Dishes of roasted red peppers, onions, mushrooms, spinach, rotisserie chicken, roasted tomatoes, pesto, and three cheeses filled my countertop. I think everyone agreed that the roasted tomatoes won the evening.

Roasted Roma Tomatoes

Tomato season is one of my favorite things about summer. During the season, our neighborhood organic farmers market sells every variety of locally grown tomatoes you can imagine. For the rest of the year, I find that Roma tomatoes are the best bet in terms of flavor and texture. That being said, they’re often lacking in real tomato flavor. Roasting them can solve this problem.

Slow roasting tomatoes significantly intensifies their flavor. They’re simple to prepare, and I make them often when summer tomatoes aren’t available. Roasted tomatoes are great in salads; they’re an ideal ingredient for pizza; they’re a classic topping for bruschetta; and they make a perfect side for a grilled steak dinner. For this recipe, I roasted the tomatoes with olive oil, garlic, and fresh thyme. If you’re making them as an accompaniment for a steak, I’d consider grating some Parmesan cheese on them for the last 10 minutes of roasting.

Roasted Roma Tomatoes

If you’re like me, you’ll munch on a few of these tomatoes right off the baking sheet. They only take minutes to prepare and once they’re in the oven, you can set an alarm and forget about them for a couple of hours. If you’re a tomato fan, give these a try, and I feel certain you’ll make them a regular in your kitchen.

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Roasted Roma Tomatoes

Roasted Roma Tomatoes

Ingredients

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

2 garlic cloves, finely minced

1/4 teaspoon kosher salt

10 Roma tomatoes, cut in half lengthwise

Instructions

1. Preheat oven to 275 degrees. In a medium bowl, stir together olive oil, thyme, garlic, and salt. Toss tomatoes in mixture until coated. Place tomato halves cut side up on baking sheet. Spoon remaining oil mixture over tomatoes.

2. Transfer baking sheet to oven and cook for 2 1/2 hours, depending on size of tomatoes. Remove from oven and cool completely.

3.1
https://southernboydishes.com/2015/03/17/roasted-roma-tomatoes/

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  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Gluten-Free, Healthful Dishes, Recipes, Side Dishes, Vegetables, Vegetarian

Comments

  1. Denice says

    September 16, 2021 at 1:43 am

    Long story, this year I have a “foraging” garden. The Roma that came up this year is better than any I’ve nurtured from seed. My thyme are usually beautiful and indeed they are and perfect for this dish!
    What a great flavor! The after taste made me go back for more! Thank you for the simple amazing recipe.

    Reply
  2. Michelle says

    October 3, 2020 at 7:29 pm

    These are now a regular at my house! Thank you for the simple tasty recipe!!!

    Reply
  3. Anonymous says

    September 3, 2020 at 4:22 pm

    Is this 275 degrees Fahrenheit or Celsius?

    Reply
    • Bill Harris says

      September 3, 2020 at 4:30 pm

      Fahrenheit

      Reply
  4. Gidget Snyder says

    August 16, 2020 at 1:12 pm

    I roasted these on a cooling grid over a sheet pan because I didn’t want the finished product to be lying in a pool of juice when they were through cooking. I also put my old 2012 oven on the fancy “fan/convection” setting. Without a doubt, this was my most successful try at anything that remotely resembles those sun dried tomatoes they sell in the seasoned oil. The addition of fresh oregano, fresh thyme and basil nestled in between the halves scented them just right too. Thanks to the author of this recipe for the perfect inspiration to really make use of our garden harvest.

    Reply
    • Frank says

      December 19, 2020 at 8:31 pm

      Great idea about the cooling rack in the baking sheet. Making some now and going to use your idea. Thanks for the tip

      Reply
  5. K bober says

    July 28, 2020 at 4:43 pm

    I made these today and they are amazing. So many ways I can think of to eat them. Let me just say, they went fast. Half I sprinkled with Parmesan both ways were delish. They cool quickly.

    Reply
  6. Patrick Griffin says

    December 11, 2019 at 8:38 pm

    This is pretty much how I learned to roast tomatoes in Italy. If you seed the tomatoes, the cook better. If you add a bit of black pepper, it adds a bit of dimension to the flavor. Just a tough of heat.

    Reply
  7. lisa says

    August 10, 2015 at 1:54 pm

    can these be frozen???

    Reply
    • DiAnne says

      May 20, 2017 at 9:59 pm

      My first batch was SO good. I’m hoping so! Doing more today on a Traeger smoker.

      Reply
  8. KalynsKitchen says

    March 26, 2015 at 12:52 pm

    I love roasted tomatoes, and these photos are spectacular!

    Reply
    • Bill Harris says

      March 27, 2015 at 9:18 am

      Thanks so much, Kalyn! Have a great weekend!

      Reply
  9. Yankee Kitchen Ninja (Julianne) says

    March 24, 2015 at 12:15 pm

    OMG, I am cray cray for slow-roasted tomatoes like this. In fact, I make tons and tons of them during the summer, when tomatoes don’t taste like CARDBOARD, and then freeze them so I can have them on my pizzas all winter long. Glad I’ve got a tomato roasting friend in you, Bill!

    Reply
  10. Lynn says

    March 21, 2015 at 1:27 pm

    This looks delicious. I bought Roma tomatoes at Costco, always a super-sized amount, and now I won’t waste them. By the way, thank you for including the print option on your blog for printing recipes, and thank you for providing good-sized font that is easy to read while cooking!

    Reply
    • Bill Harris says

      March 21, 2015 at 2:40 pm

      Thanks for dropping by, Lynn! Hope you enjoy the recipe!

      Reply
  11. Lily Lau says

    March 19, 2015 at 10:10 pm

    I once tried some tomatoes like those but not in such a special way… they were just dry! If I had known…

    Reply
    • Bill Harris says

      March 21, 2015 at 2:40 pm

      Definitely try these, Lily. You won’t find them dry at all. Thanks for dropping.

      Reply
  12. Jocelyn (Grandbaby cakes) says

    March 19, 2015 at 1:49 pm

    I adore tomato season too during the summer, and now I know exactly what to make when that time comes!

    Reply
  13. Sippitysup says

    March 18, 2015 at 7:37 pm

    Even grocery store tomatoes become sublime when cooked like this. GREG

    Reply
  14. John@Kitchen Riffs says

    March 18, 2015 at 4:42 pm

    Roast tomatoes are so awesome! And at this time of the year, it’s the best way to coax flavor out of them. Super stuff — thanks.

    Reply
  15. Thalia @ butter and brioche says

    March 18, 2015 at 3:48 am

    This roasted roma tomato recipe is a mighty fine way for me to use up a glut of tomatoes I have on hand… as I’m one of those people who can never cook all my fresh produce fast enough!

    Reply
  16. Lizzie says

    March 17, 2015 at 11:01 pm

    We love to roast tomatoes in the winter, when the store-bought ones resemble shrapnel. The long. slow roasting brings even those tough ol’ birds to life. Thanks for the reminder!!

    Reply
    • Bill Harris says

      March 18, 2015 at 12:07 am

      I agree with you, Lizzie. Winter tomatoes are best when slow roasted. Thanks for stopping by!

      Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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