Roasted Roma Tomatoes is an easy side dish to serve alongside most entrees. Roasting intensifies the flavor of tomatoes. Roma variety holds up well to roasting and will consistently yield a good result.
Between tomato seasons, when it’s hard to find vine-ripened tomatoes, you can rely on Romas. Next to cherry-type tomatoes, they will have the most flavor of any store-bought tomato. Nothing beats a tomato that’s been home-grown, but, we don’t always have them. You can take an ordinary, run-of-the-mill Roma tomato, roast it and turn it into something quite incredible. Roasting intensifies the flavor. Romas hold up to roasting since they have a lower water content. They don’t fall to pieces during the cooking process. Roasted Roma Tomatoes look quite lovely on a buffet. Serve them warm or at room temperature. Garnish with chopped basil just before serving.
Try Tomato Carrot and Lentil Soup for another great recipe using tomatoes.
Can other tomato varieties be substituted for Roma tomatoes for roasting?
Roma tomatoes work well for roasting because they contain low water content than most other varieties. I haven’t tested roasting other varieties, but I’d recommend halving the tomatoes and squeezing out some of the water and seeds prior to roasting.
Roasted Roma Tomatoes
Wash and slice tomatoes in half lengthwise. Place on a large prepared baking sheet covered in aluminum foil and sprayed with non-stick spray. Drizzle with olive oil and sprinkle on your favorite seasonings. I prefer to use 4-1-1. Toss to make sure everybody’s coated. Rearrange everybody in a single layer cut side up.
Roast in a 400 degree oven for about 1 hour or until the tomatoes have collapsed and most of the liquid has cooked out.
Roasted Roma Tomatoes
- 4 Roma tomatoes sliced lengthwise
- Olive oil for drizzling
- 4-1-1 for sprinkling
- Chopped fresh basil for garnish
- Place tomato halves on a baking sheet that's covered with aluminum foil and sprayed with non-stick cooking spray.
- Drizzle with olive oil then sprinkle with seasoning.
- Bake in a preheated 400 degree oven for one hour.
- Remove from oven and sprinkle with chopped basil.
- Serve warm or at room temperature.
Sandra Davis says
Yummy, I love roasted veggies!
Jackie Garvin says
Sandra,
It’s amazing what roasting can do to less-than-wonderful fresh Roma tomatoes. I love to fix these between tomato seasons! 🙂
Mary says
What an ingenious idea!! Love it! I am picturing sprinkling some mozzarella and diced, browned bacon on top at the end!!! YUM!!
Jackie Garvin says
Mary,
Mozzarella and diced bacon would be a great addition. I’ve mixed bread crumbs and Parmesan cheese to sprinkle on top, also. 🙂