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Roasted Tomatoes Recipe (Oven & Air Fryer)
Juicy, flavorful roasted tomatoes made in the oven or air fryer with olive oil, spices, and herbs. Perfect with pasta, toast, salads, and more.
Equipment
- Baking pan or
Ingredients
- 2 cups cherry or grape tomatoes 340 - 350 grams
- 1 teaspoon dry oregano
- ½ teaspoon dry rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
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Instructions
Prep Tomatoes
- Rinse and pat dry the tomatoes. You can leave them whole or cut them in half for faster roasting and more caramelization.
- Place tomatoes in a mixing bowl. Add salt, ground black pepper, dried oregano and rosemary. Drizzle olive oil and toss to coat evenly.
- Transfer the tomatoes to a baking sheet, baking pan, or Air Fryer basket. Spread the tomatoes in a single layer, cut side up.
Quick Oven Roasted Tomatoes
- Preheat the oven to 425°F. Roast the tomatoes in a preheated oven for 15–20 minutes or to desired doneness.
Slow Roasted Tomatoes
- Preheat the oven to 275°F. Roast the tomatoes in a pre-heated oven for 1 to 2 hours or to desired doneness.
Air Fryer Roasted Tomatoes
- Preheat the oven to 400°F. Cook in a pre-heated air fryer for 12–15 minutes, shaking the basket halfway through for even roasting.
Serving and Storage
- Enjoy immediately or let cool before storing in an airtight container in the fridge. Serve with pasta, pizza, toast, salad, and more!
Video
Notes
- Choose ripe but firm tomatoes - Overripe tomatoes can turn mushy, while underripe ones won’t develop enough sweetness.
- Don’t overcrowd the pan or basket - Space between tomatoes allows air to circulate, helping them roast evenly and develop caramelized edges.
- Use the right temperature - For quick roasted tomatoes, high heat (425°F in the oven / 400°F in the air fryer) concentrates flavor and creates a jammy texture without over-drying. For slow-roasted tomatoes, a lower temperature of 275°F gently intensifies sweetness and preserves a chewy, sun-dried style texture.
- Cut for more caramelization - Halving tomatoes speeds up cooking and exposes more surface for browning. Keep them whole if you prefer juicier results.
- Skip parchment paper in the oven - Direct contact with the hot baking sheet encourages better caramelization.
- Add delicate herbs at the end - Fresh basil, parsley, or cilantro can burn at high heat; sprinkle them on after roasting for fresh flavor.
- Cool completely before storing - This prevents condensation, which can make stored roasted tomatoes soggy.
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.4mg
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