Oven Roasted Tomatoes

There’s something truly magical about the humble tomato when it’s kissed by the gentle heat of the oven. Its sweetness deepens, its juices thicken, and it transforms into a little bite of summer sunshine. 

Today I’m sharing a simple yet utterly delicious recipe for oven roasted tomatoes, a dish that takes just a handful of ingredients but delivers a rich, intense flavor you’ll fall in love with.

With a drizzle of olive oil, a splash of balsamic vinegar, and a scatter of fresh thyme and garlic, these tomatoes roast low and slow until they’re beautifully tender and bursting with goodness. 

Whether you serve them warm alongside roast chicken or add them cold into a salad, they bring a touch of rustic elegance to any table. These tomatoes are just the kind of homey, heartwarming food we love here in our Irish-American kitchens. So let’s get roasting!

A Classic Irish Pairing: Roasted Tomatoes with Steaks and Chops

In Ireland, you’ll often find grilled or roasted tomatoes making a humble yet flavorful appearance alongside a juicy steak or a tender pork chop on the dinner plate. It’s a tradition rooted in simple, hearty cooking, the kind that celebrates fresh, local ingredients. 

The sweet, slightly charred flesh of the tomato pairs beautifully with the rich, savory notes of the meat, adding a burst of brightness and balancing out the meal.

Whether tucked beside a perfectly seared ribeye or nestled next to a pan-fried lamb chop, these roasted gems bring a touch of color, flavor, and homely comfort to classic Irish dinners.

Simple Ingredients, Big Flavor: What You’ll Need

For this recipe, we’re using just a few simple ingredients, but when chosen well, they shine beautifully. 

Start with large tomatoes on the vine if you can find them; they tend to be juicier and more flavorful, but any ripe, firm tomatoes will work. Some beefsteak tomatoes can be a  little too big for this recipe. The tomatoes should be small enough to fit neatly in your palm.

Fresh garlic cloves, thinly sliced, add a gentle bite and aroma that mellows as they roast. 

A few sprigs of fresh thyme bring a subtle earthy note. If you don’t have fresh, you can use a pinch of dried thyme, but fresh really makes a difference here.

For the drizzle, you’ll need good balsamic vinegar and olive oil. The balsamic adds a tangy sweetness that caramelizes in the oven, while the olive oil ensures everything roasts up beautifully without drying out. 

Finally, don’t forget freshly ground black pepper, for a little peppery kick that balances the flavors.

Kitchen tips: You can line your baking sheet with parchment paper or foil for easy cleanup, as the balsamic can get sticky when it caramelizes. 

And when cutting the tomatoes, use a sharp serrated knife. It slices through the skin cleanly without squashing the flesh. Simple prep, beautiful results!

Step-by-Step Directions for Perfect Roasted Tomatoes

First, preheat your oven to 325°F (160°C). This gentle heat is key for slowly coaxing out the tomatoes’ natural sweetness without burning them. 

While the oven warms, take your 8 large vine tomatoes and carefully slice them in half. I recommend using a serrated knife here to avoid crushing the juicy flesh. 

Arrange the tomato halves cut side up on a parchment-lined baking sheet, making sure they’re nestled in snugly but not overcrowded.

Next, scatter the sliced garlic cloves and fresh thyme sprigs over and around the tomatoes. Don’t worry if the thyme leaves fall off the sprigs. They’ll crisp up beautifully in the oven and add lots of flavor. 

Drizzle the balsamic vinegar and olive oil evenly over the top, letting the liquids pool a little around the tomatoes. That’s where the magic happens! 

Finally, grind a generous sprinkle of black pepper over everything.

Pop the tray into the oven and roast for about 1 hour. You’ll know they’re ready when the tomatoes are soft, slightly wrinkled, and swimming in their own gorgeous, tangy juices. 

The balsamic should have thickened slightly, and the garlic will be mellow and golden. Once they’re done, let them cool slightly before serving. They’re lovely warm or at room temperature, either as a side dish or chopped into salads, sandwiches, or even atop toasted bread. 

Simple, rustic, and absolutely delicious!

Frequently Asked Questions

Can I use cherry or grape tomatoes instead of large vine tomatoes? Absolutely! Cherry or grape tomatoes work beautifully and roast a little faster. Check them after 30–40 minutes. Their natural sweetness concentrates even more in the oven, making them perfect for tossing into salads or topping bruschetta.

What if I don’t have fresh thyme? No worries! You can use about ½ teaspoon of dried thyme instead. You could also experiment with other herbs like rosemary, oregano, or basil. Just remember, dried herbs are more potent, so use a light hand.

Can I make these roasted tomatoes ahead of time? Yes! They keep well in the fridge for up to 3 days. Let them cool completely, then store them in an airtight container. You can serve them cold, bring them to room temperature, or gently reheat them before serving.

Do I need to peel the tomatoes first? No peeling required! The skins soften nicely in the oven and add lovely texture. If you prefer skinless, you can peel them after roasting. The skins will slip off easily once cooled.

What dishes can I serve these with? These roasted tomatoes are wonderfully versatile. Serve them alongside steaks, chops, or grilled chicken; chop and spoon them over pasta; slice and tuck them into sandwiches or wraps; or enjoy them as part of an antipasto platter. They even make a delicious topping for morning toast with a sprinkle of sea salt.

Storing and Freezing Your Roasted Tomatoes

One of the best things about these oven-roasted tomatoes is how beautifully they keep. They’re perfect for making ahead! 

Once they’ve cooled to room temperature, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days, and the flavors will deepen even more as they sit. You can enjoy them cold, bring them to room temperature, or gently warm them in the oven or microwave before serving.

If you’d like to freeze them, let the tomatoes cool completely, then place them in a freezer-safe container or a zip-top bag. They’ll keep well in the freezer for up to 3 months. 

When you’re ready to use them, thaw overnight in the fridge. Keep in mind, the texture may be a bit softer after freezing, but the flavor will still be delicious. They’re perfect for stirring into pasta sauces, soups, or casseroles. It’s like saving a little taste of summer for later!

Recipe Card and Video

Ready to bring this simple, rustic dish to life in your own kitchen? Below you’ll find the full printable recipe card with all the details you need, plus a step-by-step video to guide you through the process. 

Whether you’re a seasoned home cook or just starting out, you’ll see how easy it is to transform fresh tomatoes into a flavorful side dish that’s sure to impress. Let’s roast some tomatoes together!

And there you have it - a simple yet delicious recipe for oven-roasted tomatoes, bursting with rich, caramelized flavor. 

In Ireland, you’ll often find these juicy, roasted beauties served alongside a perfectly cooked steak or tender lamb chop, adding a pop of color and a sweet, tangy contrast to the hearty meat. It’s a classic pairing that speaks to the heart of Irish cooking, simple ingredients, prepared with care, and served with love. 

I hope you’ll give this recipe a try and bring a little taste of that Irish comfort to your own table. Happy cooking, and as always, thanks for stopping by!