These Oven Roasted Tomatoes are the perfect way to enjoy the sweetness of summer. All you need are four ingredients and less than 30 minutes to make the most decadent roasted cherry tomatoes around! Add them to a sandwich or serve them alongside a meal to make it extra special. Makes 2-4 servings.
I’m not a tomato person. My husband and younger daughter? Yes. But me? Nope.
However, I love a roasted tomato.
And during 2020, I discovered the best way to enjoy them out of necessity since we had so many from our CSA.
And that way is roasted.
Why I love this recipe:
Oven Roasted Tomatoes are something so special.
As they roast, the tomatoes soften and sweeten, which makes them perfect for me.
Now, I know this recipe isn’t going to be for everyone… because it calls for a “secret” ingredient that some folks won’t have or be interested in using.
And that’s bacon fat.
A little goes a long way, y’all.
It adds to the flavor of the tomatoes as they roast.
And if you’re like me, you might have some in a jar in your fridge just waiting for a day like today.
And if you don’t, well, bake some bacon in the oven to get some bacon fat and then come back to this recipe!
Another thing I love about these tomatoes is you can enjoy them by themselves—or you can serve ‘em on a sandwich or toast. (I’ve spent a lot of time enjoying them on Avocado Toast.)
More easy recipes for the summertime: Cucumber Margarita | Summer Fruit Salad | Oven Roasted Okra | Fresh Strawberry Vinaigrette | Cucumber and Feta Salad | Charred Corn Salsa | Cucumber Caprese Salad
Looking for another summer recipe? Check out my Summer Recipe Index for inspiration.
What you need to make this recipe:
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- Baking sheet with a rim—the rim is really important because otherwise, bacon fat and tomato juices will drip off the edge into your oven. That’s not something you want to happen.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Cherry tomatoes—while you can make this recipe with any tomatoes you’ve got on hand, cherry tomatoes really sing here.
- Bacon fat—this high-smoke point fat is perfect for roasting tomatoes. It can withstand the high heat of the oven and also provides a lot of delicious flavor that you just don’t get if you use oil.
- Salt and pepper—we’re just using the basics to season our roasted tomatoes, but you can add different herbs and spices to change yours up, too!
Ways to use this roasted tomatoes recipe:
- Toast and crostini—I love to add this on top of avocado toast, as seen in these photos. I bet this would be fabulous on top of ricotta crostini, too!
- Sandwiches—wouldn’t these be lovely on classic sandwich that’s toasty and warm? I’d love to try this on a Bacon, Egg and Avocado Sandwich
- Steak—if you’re looking for a topping or side dish for broiled steak or Garlic Butter Steak, these tomatoes would make an excellent topper!
How to roast tomatoes in the oven
Wash the tomatoes. Pat them dry very well.
Preheat the oven. We want it screaming hot when the tomatoes go in.
Add the tomatoes to a sheet pan.
Roast for 10 minutes. Give the pan a shake before roasting for another 10 minutes.
Use caution when you give the pan a shake because the tomatoes will be incredibly hot.
Broil for 1-2 minutes to blister the tomatoes even more, then remove from the oven and enjoy warm.
Frequently Asked Questions
It’s going to depend on the tomatoes and your oven. We roast ours for about 20-24 minutes to get them blistered and perfectly sweet.
It depends on what you’re using the roasted tomatoes for. If you’re canning them, then yes. But since this recipe is for roasted tomatoes that we eat pretty immediately, you don’t have to remove the skins.
Depending on the tomato, you can. Since we’re using smaller, bite-sized tomatoes, I do not cut them, but if you use this recipe to roast larger tomatoes, you should slice them in half.
We don’t remove the seeds from these roasted tomatoes. However, if you want to remove them, you should easily be able to scoop them out.
Quick tips and tricks for the best roasted tomatoes
- Double or triple the recipe. Our family of four can take down this recipe in no time, so if you’re sharing this or using it as a part of a dish, make more!
- Use the tomatoes you have on hand. We’ve used this recipe to roast cherry and grape tomatoes pretty consistently, but it also works for larger tomato varieties, like beefsteaks and various heirloom varieties. Chop them up before tossing in the bacon fat and roasting.
- How to store: Let the tomatoes cool completely before transferring to a food safe storage dish and storing in the fridge for 3-4 days. Reheat in the microwave until warmed through.
Oven Roasted Tomatoes
- 12 oz. cherry tomatoes
- 1 tablespoon warm bacon fat
- Salt and pepper to taste
- Preheat the oven to 450°F. Wash tomatoes and pat them dry well.
- Place the tomatoes on the sheet pan. Measure on the bacon fat. Season with salt and pepper. Toss to coat.
- Roast in the preheated oven for 10 minutes before shaking and rotating the pan. (This should help move the tomatoes on the surface, preventing sticking, as well as move them around to get more color on other sides.)
- Roast for another 10 minutes, then shake and rotate again.
- Broil for 1-2 minutes, then remove from the oven.
- Enjoy warm alongside your favorite meals.