How To Roast Tomatoes For Soups and Salsa

What You'll Need To Roast Tomatoes

Transforming juicy tomatoes into sweet, concentrated bites of flavor is one of cooking's simplest pleasures. You do not need any fancy equipment or special and exotic ingredients here.

Possibly, all that you require could be right there in your kitchen at the moment.

Ingredients

• Tomatoes: There are Campari (naturally sweeter, excellent for roasting), Roma, plum, and cherry tomatoes to choose from. Cut large types in half or quarters. Cherry tomatoes can be roasted whole. Avoid big steak tomatoes as they tend to be too watery.
• Olive Oil: An appropriate drizzle of olive oil allows tomatoes to roast evenly and develop a stunning caramelization. It also helps carry the flavors of herbs and spices while preventing the tomatoes from sticking.
• Salt: This isn't always just for taste - it draws out moisture from the tomatoes, concentrating their flavor and supporting them caramelize better. A pinch of kosher or sea salt works wonders.
• Pepper: Using fresh ground black pepper gives a mild heat and complements the sweetness that roasted tomatoes bring to the table. Just a mild sprinkle will do.
• Herbs and Spices: While optional, fresh or dried herbs like thyme, basil, oregano, or minced garlic can take your roasted tomatoes to the next level. They infuse the tomatoes with fragrant flavors during the roasting.

How To Roast Tomatoes In Oven

Oven roasted tomatoes have become a favorite cooking method in home kitchens everywhere. The dry heat of the appliance concentrates the tomatoes' natural sweetness while providing a delicious caramelized touch.

Most of all it's generally hands-off cooking – simply prep, season, and allow your equipment do the work.

Instructions

1. Set your oven to 450°F (230°C). This high heat is necessary for perfect caramelization and deep tomato taste.
2. Next, cut your tomatoes in half or quarters, depending on their length. Smaller tomatoes like cherry varieties can stay whole. Remove any stems and wipe them clean.
3. In a large bowl, toss your tomatoes with good-quality olive oil – this ensures even coating. Add kosher salt, ground pepper, minced garlic, and fresh herbs like thyme. The bowl method gives you better control for mixing.
4. Place the seasoned tomatoes on an unlined baking sheet, cut side up. Skip the parchment paper – direct contact with the hot pan creates better caramelization. Arrange in a single layer to avoid overcrowding.
5. Pop them in the oven for about 30 minutes. Look for tender flesh and slightly caramelized edges. The exact time may vary based on tomato size and your preferred doneness.
6. Once done, remove the tomatoes from the heat. Enjoy them warm or at room temperature - it's your choice. Add fresh herbs and a sprinkle of feta cheese if desired.

Slow-Roasting Option: For a more concentrated, almost sun-dried texture, try slow roasting at 250°F. This method takes 2-3 hours for cherry tomatoes, resulting in deeply shriveled, intensely flavored bites with beautifully browned edges.

The longer cooking time at a lower temperature creates an even sweeter, more concentrated flavor.

How Do You Roast Tomatoes On The Stovetop

Don’t want to use the oven, or is it not working? No worries! You can always use your pan to roast those tomatoes. This method gives you the same sweet, charred flavor without firing up the oven.

Perfect for apartments, warm weather cooking, or when you need just a few roasted tomatoes, pan roasting gives you more control over the process.

Instructions

1. Start by selecting ripe but firm tomatoes - cherry tomatoes work wonderfully, but you can also use larger ones cut into thick slices. Clean them well and pat completely dry to help achieve better charring.
2. Heat a heavy-bottomed cast iron or stainless steel pan. You want the pan quite hot before adding the tomatoes. Add just enough olive oil to coat the bottom - too much oil will lead to splattering.
3. Place your tomatoes in a single layer in the hot pan, giving them enough space to breathe. If using cherry tomatoes, leave them whole. For larger tomatoes, place the cut side down first. Let them sit untouched for 3-4 minutes until you see charred spots forming on the bottom.
4. Gently shake the pan or use tongs to turn the tomatoes. You'll notice they've developed a beautiful dark caramelization where they touched the pan.
5. Continue cooking, occasionally turning, until all sides have some char marks and the tomatoes begin to soften and burst slightly.
6. Sprinkle with sea salt and pepper while still in the pan. The seasoning sticks better when the tomatoes are hot. If you like, add minced garlic or fresh herbs in the last minute of cooking. Be careful not to let them burn.
7. Remove from heat when the tomatoes are softened but still hold their shape. They should be slightly collapsed, with their skins lightly blistered and charred in spots.
8. Let them cool slightly before serving.

How To Roast Tomatoes In Air Fryer

Want an amazing trick for roasting tomatoes? Who doesn't! Instead of heating up your entire kitchen with the oven, use your handy air fryer.

It's notably brief, uses barely any oil, and the tomatoes come out perfect every time. Once you try this technique, there may be no looking back.

Instructions

1. First, choose fresh, ripe tomatoes - any variety works well. Cut them into your desired size.
2. Grab a bowl and toss your tomatoes with just a light coating of olive oil – you really don't need much at all. Too much oil will create smoke in your device. Sprinkle a little salt and pepper, and if you like, throw in a few dried oregano or thyme. Give everything a gentle toss.
3. Get your air fryer nice and warm – set it to 400°F. This high temperature helps to attain that desirable caramelization. While preheating, you can line the basket with parchment paper to prevent sticking. This is optional as most air fryer baskets are non-stick.
4. Spread out your tomatoes in a single layer. Give them enough space for the hot air to circulate freely around each piece. If you are making a big batch, you will probably want to do multiple rounds.
5. Cook them for about 8-10 minutes, giving the basket a little shake halfway through. Those little cherry tomatoes usually take around 8 minutes, but bigger chunks might need 10-12 minutes.
6. You'll know they're done when the skin starts to wrinkle and you see some nice brown spots. Test one with a fork – it should be soft but not completely mushy.
7. If they're not quite there, just pop them back in for another minute or two until they're perfect.
8. Transfer the roasted tomatoes to a serving dish while still hot. They'll continue to soften slightly as they cool. Finish with a sprinkle of fresh herbs, an extra drizzle of olive oil, or some flaky sea salt to enhance their natural sweetness.

How To Sun-Roast Tomatoes

Often used in Mediterranean cuisine, sun roasting is a technique of preserving summer’s produce. This process naturally dries the tomatoes and gives them that signature concentrated flavor.

It's particularly popular during peak tomato season. While it requires patience, sun-roasting creates intensely flavored tomatoes perfect for winter storage and adding depth to countless dishes.

Instructions

1. Cut each tomato in half lengthwise, working from stem to bottom. For larger tomatoes, you might want to quarter them. Gently squeeze out some of the seeds and juice - this helps them dry faster. Don't remove all seeds though, as they add flavor.
2. Arrange your tomato halves on clean drying racks or screens. Position them cut-side up to prevent juice from dripping. Leave space between each piece to allow proper airflow.
3. Season the tomatoes with a light sprinkle of salt. You can also upload dried herbs like oregano or basil if favored. Some people brush the cut surfaces with olive oil, though that is non-compulsory and will increase drying time.
4. Put your racks in a sunny warm place outside of the house. Select an area where the sun shines directly most of the time. Cover the tomatoes with a layer of cheesecloth or food-secure mesh. This is to protect them from insects.
5. Bring the tomatoes inside every night or if rain threatens. Continue this technique for 4-7 days, depending on your climate and the size of your tomatoes.
6. Check the tomatoes every day for any signs of mildew or spoilage. They're ready when they are leathery but still pliable, like a dried apricot. A properly dried tomato has to be flexible enough to bend without breaking.
7. Store your sun-dried tomatoes in clean, hermetic jars. You can pack them in olive oil with herbs for added taste, or keep them dry in sealed containers.
8. Rehydrate the tomatoes before using - simply soak in warm water for 20-30 minutes, unless you're including them directly in soups or sauces in which they'll naturally rehydrate during cooking.

How To Fire Roast Tomatoes

The art of fire-roasting tomatoes brings outdoor cooking alive, transforming sweet summer tomatoes through subtle smoky flavors.

A homemade salsa, fresh sauce, or any dish calling for extra depth benefits from this essential technique, turning everyday tomatoes into remarkable ingredients worth savoring.

Instructions

1. Start by cleaning your grill grates - this critical first step prevents sticking and guarantees smooth grill marks.
2. Brush the grates with a high-heat oil like vegetable or grapeseed oil. Use a paper towel held with tongs to securely oil the grates - nothing worse than stuck tomatoes!
3. Let the grill get nice and hot for about 15 minutes. This creates a consistent temperature needed for even charring.
4. While the grill heats, prepare your tomatoes. Choose firm, ripe tomatoes - gentle ones will fall apart on the grill. For cherry or Roma tomatoes, leave them whole. For large types like beefsteak, reduce them in half horizontally.
5. Brush the tomatoes with olive oil, then add the seasoning - salt and pepper. Make certain to coat all surfaces of the tomatoes.
6. Place the tomatoes on the preheated grill - if using halved ones, position them cut-side down first. Leave space between each tomato for even heating and easy turning. Close the lid but stay close by.
7. Monitor the tomatoes closely, turning them every 3-4 minutes until all sides show nice char marks. Whole small tomatoes usually take 8-10 minutes total, while halved larger tomatoes might need 12-15 minutes.
8. Transfer the grilled tomatoes to a large bowl and cover loosely with foil. Let them rest for 5-10 minutes - they'll continue to soften and the skins will become easier to remove if desired.
9. At this point, you can peel the skins off if you decide, although many revel in the charred skin's smoky flavor. Use immediately or you can save in an airtight container for later.

How Long Does It Take To Roast Tomatoes

Oven Roasting (400°F):

• Cherry tomatoes: 15-20 minutes
• Halved regular tomatoes: 25-30 minutes
• Slow-roasted tomatoes: 2-3 hours at 250°F

Stovetop Roasting:

• Cherry tomatoes: 8-10 minutes
• Halved tomatoes: 12-15 minutes
• Large sliced tomatoes: 15-20 minutes

Air Fryer (400°F):

• Cherry tomatoes: 7-9 minutes
• Halved tomatoes: 10-12 minutes
• Sliced large tomatoes: 12-15 minutes

Sun Roasting:

• 4-7 days in full sun (weather dependent)
• Could take up to 14 days in humid conditions

Fire Roasting (Grill):

• Whole small tomatoes: 8-10 minutes
• Halved large tomatoes: 12-15 minutes
• Cherry tomatoes: 6-8 minutes

Several factors can change these cooking times significantly. The size and ripeness of your tomatoes make a big difference - riper ones cook quicker while firmer ones need extra time.

The amount of moisture in your tomatoes influences cooking time too. Plus, your desired level of doneness matters - some folks like their tomatoes lightly roasted, while others prefer them deeply caramelized.

Even the climate plays a role, particularly for solar-roasting - humidity levels and hours of direct sunlight can extend drying time by several days.

For oven methods, the accuracy of your oven temperature and whether or not you use a convection setting can accelerate or slow down the technique.

Tips For The Best Roasted Tomato Recipe

Here are practical tips to make your roasted tomatoes turn out perfect every time:

• Choose the Right Tomatoes: Roma and plum tomatoes work great because they're meatier with less juice. For cherry tomatoes, look for ones similar in size. Farmers' market or homegrown tomatoes often give the best flavor.
• Prep Matters: Cut larger tomatoes in even sizes. Remove excess seeds if you want a meatier result. Always pat your tomatoes completely dry - water is the enemy of good caramelization. Don't skip the oil coating!
• Season Smart: Salt your tomatoes just before roasting, not hours ahead. This prevents them from releasing too much moisture. Add fresh herbs in the last few minutes of cooking: prevents burning.
• Temperature Control: It's smart to start with a preheated cooking surface. Keep the temperature steady - frequent adjustments lead to uneven cooking.
• Watch for Signs: Look for wrinkled skin and light charring - these show proper caramelization. If they're collapsing completely, your heat might be too high. Some splitting of the skin is normal and good.
• Flavor Boosting: Try adding whole unpeeled garlic cloves while roasting - they'll become sweet and spreadable. A pinch of sugar can help less-than-perfect tomatoes develop better caramelization.

Common Mistakes to Avoid

• Don't crowd your tomatoes - they need space to release moisture.
• Never refrigerate tomatoes before roasting - cold tomatoes won't caramelize well.
• Skip the non-stick spray - real oil tastes better and works better.
• Remember, every batch of tomatoes is slightly different. Trust your instincts and adjust cooking times based on how your tomatoes look and smell.

Ways To Use Roasted Tomatoes

Roasted tomatoes can transform your normal food into something extremely good. Pop these sweet and caramelized gems into your morning omelet, and this might become your new favorite.

Layer them in sandwiches with fresh mozzarella and basil for an elevated lunch that beats plain old lettuce and mayo. Toss them into your pasta while it's still warm, and watch them create an immediate, luxurious sauce that beats whatever from a jar.

Don't stop there – blend these roasted beauties into the smoothest, richest tomato soup you've ever tasted.

You can also chop them up and blend them into your scrambled eggs, or pile them on bread for a quick bruschetta. They work wonders in salads too, including a warm, candy contrast to crisp greens and tangy dressings.

For a quick dinner fix, scatter them over homemade pizza or fold them into risotto for an instant boost of flavor. You can even puree them into a rich sauce for meats or use them as a flavorful base for stews.

Roasted tomatoes keep well in the fridge, so you can make a big batch on Sunday and enjoy them all week long in these delicious ways.

How To Store

Refrigerate

For short-term storage, let your roasted tomatoes cool completely first – this prevents unwanted moisture from building up. Pack them in an airtight container, drizzle some olive oil on top, and pop them in the fridge.

They'll stay fresh and tasty for up to five days, ready to jazz up your meals whenever you need them.

Freeze

Want to keep them longer? Freezing works like a charm. Line them up on a baking sheet, freeze until solid (this prevents them from sticking together). Then transfer them to freezer bags.

Squeeze out as much air as you can. Label the bags with the date, and you've got roasted tomatoes accessible for up to six months.

For the longest shelf life, try keeping them in sterilized glass jars. Pack the tomatoes tightly, cover them completely with olive oil, and ensure to leave a few headspace at the top.

Store these jars in a cool, dark place, and they may keep for as much as a year. Just bear in mind to use clean utensils on every occasion you dig in to prevent spoilage.

Thawing

Move them from the freezer to your fridge and let them defrost overnight. If you're in a rush, drop the sealed freezer bag in a bowl of cool water for about an hour.

For immediate use in soups or sauces, you can add them directly to your cooking pot - they will thaw right in the dish. Just bear in mind, once thawed, use them within two days for the exceptional taste and never refreeze them.

If you notice any odd smells, mildew, or off-colors, it is better to play it secure and toss them out.