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Roasted Tomatoes

  • Author: Meagan


We were gifted with a giant box of gorgeous fresh tomatoes (thank you Erica!!) – and since there are about a million ways/ideas to ‘roast tomatoes’, I figured I need to post this simply to remind myself to do it.  Below is what I did, we ate the entire pan for breakfast with poached eggs and toast but roasted tomatoes could be added to just about anything.  Use your imagination and enjoy!



For one half sheet (your largest baking sheet, one that takes up an entire rack);

~3 lbs of tomatoes – cored and then sliced or quartered

olive oil

garlic salt, fine sea salt and freshly ground pepper

balsamic vinegar or balsamic reduction for serving – if you wish


Preheat the oven to 450 and lightly spray or rub your entire baking sheet with olive oil.  Arrange the tomatoes so that they fit snugly – and fill up the sheet!  Cut more tomatoes if you have them and if you need them to fill up the pan.

Lightly sprinkle all with the garlic salt, lightly spray again with olive oil, and then finish the tomatoes off with a good sprinkling of sea salt and freshly ground pepper.

Bake for about 45 minutes – adjusting the time depending on how thick your tomato slices are.  You want them to bake until the majority of the liquid is gone and some of the tomatoes have begun to caramelize.  These are best eaten straight away if you’re enjoying them on their own!