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Roasted Tomatoes In Olive Oil
Updated: February 25, 2026
Published: July 15, 2021
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The Best Roasted Tomatoes in Olive Oil — A Recipe You’ll Make All Summer Long
If you’ve never made oven-roasted tomatoes in olive oil, prepare to be completely hooked. This is one of those deceptively simple recipes that delivers an outsized reward: sweet, jammy tomatoes slow-roasted in golden olive oil with garlic and fresh herbs until they practically melt into the most luscious, versatile sauce you’ve ever tasted. Unlike a cooked tomato sauce that requires constant stirring and attention, roasting does all the heavy lifting for you — the oven concentrates the natural sugars, softens the skins to near-invisibility, and blends everything into a silky, aromatic pool of flavor. The result is a recipe that functions as a pasta sauce, a spread for crusty bread, a topping for grilled fish or chicken, and the star ingredient in my spectacular Four Cheese Fonduta with Roasted Tomatoes. Whether you’re drowning in summer tomatoes or simply craving something intensely savory and satisfying, this recipe delivers every single time. And if you love the idea of building big tomato flavor with minimal effort, you’ll also want to try my Fresh Tomato Sauce with Basil — another quick, no-fuss recipe that celebrates the tomato in all its glory.
Recipe Summary
Key Takeaways
- Simple, hands-off recipe ready in about 1 hour — mostly oven time.
- Works with any tomatoes: Campari, cherry, Roma, or large tomatoes cut into chunks.
- One small trick (slitting each tomato) transforms them into a sauce.
- Use any fresh herbs you have on hand — oregano, thyme, rosemary, basil, or parsley all work beautifully.
- Keeps in the refrigerator for up to one week; freezes for up to 3 months.
- Endlessly versatile: pasta, crostini, fish, chicken, pizza, soup — the list goes on.
- Cooking tomatoes in olive oil increases the bioavailability of lycopene, making this recipe as nutritious as it is delicious.
Why This Recipe Works
The magic of this roasted tomato recipe comes down to a few fundamental principles of flavor development. First, oven-roasting at a moderate 375°F allows the tomatoes to release their juices slowly rather than scorching — this means all that tomato liquid mingles with the olive oil to form a naturally thickened, emulsified sauce right in the pan, no blending required. Second, the small slit cut into each tomato before roasting is the key step: it opens a channel for the juices to escape and merge with the oil, which is what creates that saucy consistency rather than simply steamed tomatoes. Third, roasting a half-head of garlic face-down in the center of the dish means the cloves essentially confit in the olive oil and tomato juices, infusing the entire dish with a mellow, nutty, sweet garlic flavor that raw or sautéed garlic simply cannot replicate. Finally, fresh herb sprigs (rather than dried herbs stirred in) slowly perfume the oil over 45–50 minutes without turning bitter, releasing their essential oils gra
Ingredients — And Why Each One Matters
This recipe uses just a handful of ingredients, but each one is doing essential work. Here’s what you need and why it belongs in the dish:
Campari Tomatoes
Campari tomatoes are the ideal size — roughly a golf ball — for whole roasting. Their naturally high sugar content caramelizes beautifully in the oven, and their balanced sweet-acidic flavor creates a sauce with real depth. That said, any tomato you have works: cherry tomatoes roast faster and turn extra sweet, Roma tomatoes produce a meatier sauce, and large heirlooms cut into chunks give a chunkier, more rustic result. The bottom line: use what’s ripe and in season.
Extra-Virgin Olive Oil
Olive oil is the backbone of this dish — it carries and distributes the flavors of every other ingredient, creates the sauce base as it mingles with the tomato juices, and adds its own rich, fruity notes. Use a good-quality extra-virgin olive oil here because its flavor is front and center. It also increases the bioavailability of lycopene from the tomatoes, making this recipe a nutritional powerhouse.
Head of Garlic
Roasting a whole half-head of garlic face-down in the dish is one of the best low-effort flavor techniques in cooking. As it roasts, the harsh raw allium flavor mellows completely, transforming into something sweet, nutty, and deeply savory. The cloves essentially infuse the olive oil with roasted garlic flavor over the entire cooking time. After roasting, the garlic head is removed (the leaves and soft bits will have already fallen into the sauce), but its flavor remains throughout every bite.
Fresh Herb Sprigs (Oregano, Thyme, and/or Rosemary)
Fresh herb sprigs are preferred over dried herbs for this recipe because the whole stems hold up during the long roasting time, releasing their aromatic oils slowly and evenly without burning or turning bitter. Oregano, thyme, and rosemary are classic Mediterranean pairings with tomato. Basil and parsley are equally welcome. Use whatever you have on hand — the herbs infuse the oil and sauce beautifully, and the individual leaves that fall off the stems during roasting stay in the final dish as flavor bursts.
Salt
Salt is essential for drawing out the tomatoes’ natural moisture (which becomes part of the sauce) and for amplifying every other flavor in the dish. Seasoning the tomatoes generously before they go in the oven ensures the final sauce is deeply, evenly seasoned rather than flat.
Freshly Ground Black Pepper
Freshly ground black pepper adds a gentle, earthy heat that balances the sweetness of the roasted tomatoes. Freshly ground is important here — it has a brighter, more complex flavor than pre-ground pepper and holds up beautifully through the long roasting time.
Calabrian Chili Flakes
This is the secret ingredient that elevates this recipe above a basic roasted tomato sauce. Calabrian chilies are fruity, moderately spicy Italian chili flakes with a complex, slightly smoky heat that complements tomatoes perfectly. They add a subtle warmth and depth that makes you wonder what the “extra” flavor is without being obviously spicy. If you can’t find Calabrian chili flakes, red pepper flakes work as a substitute, though the flavor is simpler.
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How to Make Roasted Tomatoes in Olive Oil — Step by Step
This is a beautifully straightforward recipe. Pull all your ingredients together before you start — once you’re set up, it’s really just an assembly job and then the oven does the work.
Preheat your oven. Set your oven to 375°F (190°C). This moderate temperature is the sweet spot for roasted tomatoes: hot enough to caramelize and concentrate their flavor, but gentle enough that they don’t scorch before releasing their juices. Allow at least 15–20 minutes for a full preheat.
Prep the tomatoes. Using a sharp knife, cut a small slit into each tomato. This is the most important step in the whole recipe — that slit is what allows the tomato juices to escape during roasting and mix with the olive oil to create the sauce. Don’t skip it and don’t cut too deeply; just a shallow score through the skin is all you need. If you’re using large tomatoes, cut them into chunks instead.
Arrange in a shallow baking dish. Place the slit tomatoes in a single layer in a shallow baking dish — a shallow dish is important because you want the tomatoes to roast, not steam. Place one half of the head of garlic cut-side down in the center of the tomatoes (set the other half aside for another use). Placing it cut-side down allows the exposed cloves to confit directly in the olive oil and tomato juices as everything cooks.
Season and add herbs. Sprinkle the salt, freshly ground black pepper, and Calabrian chili flakes evenly over all the tomatoes. Lay the fresh herb sprigs on top — use oregano, thyme, rosemary, or any combination you like. Basil and parsley also work beautifully. Using whole sprigs means the stems can be easily removed after cooking, while the individual herb leaves that fall off will remain in the sauce.
Add the olive oil. Pour the olive oil evenly over everything. Don’t be shy — the oil is what carries all those roasted flavors and forms the base of the sauce as it combines with the tomato juices.
Roast for 45–50 minutes. Place the baking dish in the preheated oven and roast undisturbed for 45–50 minutes. You’re looking for tomatoes that have fully released their juices, are completely soft, and are lightly caramelized. The olive oil and tomato juices will have merged into a gorgeous, fragrant sauce pooled around the tomatoes. If your tomatoes are very small, check at the 40-minute mark.
Cool, clean up, and serve. Remove from the oven and allow the dish to cool slightly. Remove the garlic half and the herb stems and discard them — the individual herb leaves that have fallen into the sauce should remain. And that’s it. Your roasted tomatoes in olive oil are ready to use.
How to Use Roasted Tomatoes in Olive Oil in Other Dishes
One batch of these roasted tomatoes can go in a dozen different directions — this is the kind of recipe that makes you a better cook simply by having it on hand. Here are the best ways to put them to use:
As a Pasta Sauce
Toss the roasted tomatoes and their olive oil directly with your favorite pasta — spaghetti, rigatoni, or penne all work beautifully. Add a splash of pasta water to loosen the sauce and finish with fresh basil and Parmesan. It’s a weeknight dinner in under 20 minutes once the tomatoes are made.
On Grilled Fish or Chicken
Spoon the warm roasted tomatoes over simply grilled or pan-seared salmon, cod, chicken breasts, or thighs. The richness of the olive oil sauce does double duty as both a topping and a finishing sauce, keeping the protein moist and adding enormous flavor.
As a Spread on Crostini or Bruschetta
Grill or toast slices of sourdough or a baguette, rub with a raw garlic clove, and spoon the roasted tomatoes generously on top. Finish with a drizzle of olive oil and flaky sea salt. This is arguably the best way to eat them.
On the Four Cheese Fonduta
These roasted tomatoes are the starring topping for the Four Cheese Fonduta on this site — the ooey, gooey melted cheese paired with the sweet, savory tomatoes on grilled sourdough is absolutely irresistible. If you haven’t tried that combination, put it at the top of your list.
As a Pizza Topping
Scatter roasted tomatoes across your pizza dough in place of (or in addition to) regular tomato sauce. The concentrated flavor means a little goes a long way, and the olive oil in the sauce helps crisp the crust beautifully. Try it on y Skinny Pizza Dough for a healthy pizza option.
Stirred Into Soups and Stews
Add a few spoonfuls to a simple vegetable soup, minestrone, or white bean stew. The roasted tomatoes instantly deepen the broth with rich, caramelized tomato flavor in a way that canned tomatoes can’t match.
On Eggs
Warm the tomatoes gently and serve alongside or spooned over soft scrambled eggs, a fried egg, or shakshuka-style poached eggs. It’s an elevated breakfast or brunch that takes almost no effort.
How to Store Leftover Roasted Tomatoes in Olive Oil
One of the best things about this recipe is that it stores exceptionally well, making it ideal for batch cooking and meal prep.
In the Refrigerator
Transfer the cooled roasted tomatoes and all their olive oil and juices to an airtight container or cover the baking dish tightly with plastic wrap or a lid. Store in the refrigerator for up to one week. Note that the olive oil will solidify when cold — this is completely normal and not a sign of spoilage. Simply warm the tomatoes gently on the stovetop over low heat or in the microwave for 30–60 seconds and the oil will return to its liquid state.
In the Freezer
Roasted tomatoes in olive oil freeze beautifully for up to 3 months. Store them in a freezer-safe airtight container or a zip-lock freezer bag, pressing out as much air as possible. For convenience, consider freezing in smaller portions (roughly 1/2 cup each) so you can thaw only what you need. Thaw overnight in the refrigerator and reheat gently before using. The texture remains excellent — these tomatoes are already soft and saucy, so freezing doesn’t harm them at all.
Pro Storage Tip
Make a double batch at the height of tomato season when tomatoes are at their sweetest and most flavorful, and freeze in portions. You’ll thank yourself in January.
How to Serve Roasted Tomatoes in Olive Oil
These roasted tomatoes are delicious served warm, at room temperature, or even slightly chilled directly from the fridge (once the oil has re-liquified). Here’s how to serve them at their best:
- Warm is best for pasta, proteins, and soups — heat gently to preserve the delicate olive oil flavor.
- Room temperature is perfect for crostini, bruschetta, and cheese boards — the flavors are more pronounced and the texture is ideal for spreading.
- Always taste and adjust seasoning after reheating — a pinch of flaky sea salt and a fresh drizzle of olive oil right before serving can make a big difference.
- Garnish with a few torn fresh basil leaves or a sprinkle of fresh parsley for color and freshness, especially when serving as an appetizer or starter.
- If serving with pasta, reserve a cup of pasta cooking water before draining — a splash added to the tomatoes helps create a glossy, restaurant-quality sauce.
- Pair with a crisp Italian white wine like Pinot Grigio or Vermentino, or a light, chilled rosé — both complement the bright tomato and herb flavors beautifully.
Frequently Asked Questions
Roast tomatoes in olive oil at 375°F (190°C). This moderate temperature allows the tomatoes to slowly release their juices and become soft without burning, creating a rich, flavorful sauce in about 45–50 minutes.
Roasted tomatoes in olive oil will keep covered in the refrigerator for up to one week. Note that the olive oil will solidify when cold — simply reheat gently on the stovetop or in the microwave before serving.
Campari tomatoes are an excellent choice because their size (similar to a golf ball) and natural sweetness make them ideal for roasting whole. That said, any tomato works — cherry tomatoes, Roma, or even large tomatoes cut into chunks all roast beautifully in olive oil.
Slitting each tomato before roasting allows the juices to release and mix with the olive oil as they cook. This is the key step that transforms simple roasted tomatoes into a luscious, spoonable sauce.
Oregano, thyme, and rosemary are classic choices that pair beautifully with roasted tomatoes. Basil and parsley also work well. The best approach is to use fresh herb sprigs and whatever you have on hand — they’ll all add wonderful flavor.
Yes, roasted tomatoes in olive oil freeze well. Store them in an airtight freezer-safe container or zip-lock bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently before using.
Roasted tomatoes in olive oil are incredibly versatile. Use them as a pasta sauce, a topping for grilled fish or chicken, a spread on crostini or bruschetta, a pizza topping, or stirred into soups and stews. They’re especially delicious paired with melted cheese on grilled sourdough.
No, you don’t need to peel tomatoes before roasting. The skins soften beautifully during the 45–50 minute roasting time and virtually dissolve into the sauce. Simply score or slit each tomato and roast as-is.
Roasting a half-head of garlic alongside the tomatoes infuses the olive oil and juices with a deep, mellow garlic flavor. Unlike raw garlic, the roasted cloves become sweet and nutty — completely transforming the overall depth of the sauce.
Fresh herbs are preferred because the stems hold up during the long roasting time and infuse slowly into the sauce. However, if fresh herbs aren’t available, you can use dried herbs — use about one-third of the amount (1 teaspoon dried per tablespoon fresh) and stir them directly into the olive oil before roasting.
Yes, this is a nutritious preparation. Tomatoes are rich in lycopene, vitamin C, and antioxidants. Interestingly, cooking tomatoes in olive oil actually increases the bioavailability of lycopene, making the nutrients easier for your body to absorb. The healthy monounsaturated fats in olive oil add to the nutritional profile.
oasted tomatoes in olive oil are cooked in the oven for under an hour and retain moisture, resulting in a soft, saucy texture. Sun-dried tomatoes are dehydrated over many hours (or days in the sun), resulting in a chewy, concentrated, intensely flavored product. Both are delicious but are used differently in recipes.
Yes! Air fry tomatoes at 375°F for 20–25 minutes. The results are similar, though the cooking time is shorter and the batch size is smaller. You won’t get quite as much pooled olive oil sauce as you would from an oven-baked version, but the tomatoes will be deliciously caramelized.
This is completely normal. Extra-virgin olive oil solidifies when chilled, similar to butter. It’s not a sign of spoilage. Simply warm the dish gently before serving and the oil will return to its liquid state.
Have You Tried This Recipe? Leave a Rating and Comment!
If you made these roasted tomatoes in olive oil, I’d love to hear how they turned out! Did you use them on pasta, as a bruschetta topping, or something totally creative I haven’t thought of? Leave a comment below and let me know — your feedback helps other home cooks find this recipe and know what to expect.
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More Tomato Sauce Recipes You’ll Love
For other tomato sauce recipes, try some of my favorites:
Roasted Tomatoes In Olive Oil
Roasting your own tomatoes in olive oil with garlic and fresh herbs creates the most delicious topping for bruschetta, pizza, pasta or fonduta.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Campari Tomatoes, with a small slit in each
- ¼ Cup Olive oil
- 1 Head of Garlic, cut in half horizontally
- 4 Sprigs of Oregano, thyme or Rosemary (or a combination)
- 1 Tsp. Salt
- 1 Tsp. Freshly ground black pepper
- ¼ Tsp. Calabrian Chili flakes
Instructions
- Preheat the oven to 375 degrees.
- In a shallow baking dish place the slit tomatoes. Place one half of the head of garlic in the middle of the tomatoes (save the other half for another use). Sprinkle the salt and pepper all over the tomatoes. Top with the herbs and then the olive oil.
- Roast for 45-50 minutes until all the tomatoes have released their juices and they are nice and soft. Remove from the oven and let cool. Remove the garlic and herb stems and discard.
- You can let this cool completely and store in the refrigerator for up to a week. Try is spread on grilled bread or on top of fish or chicken.
Tried this recipe?Let us know how it was!
Meet Diane
Hi! I’m Diane. I started this site as a passion project. I love to cook, entertain, travel and laugh. (Who doesn’t love a good laugh?) Of course, being from New York, sarcasm rules!
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