Oven Roasted Tomatoes

Here’s a good example of my weird taste buds.

I don’t like raw cherry tomatoes or grape tomatoes, so Tuna and I were both surprised when I loved the oven roasted tomatoes his sister made for us at a family function.

I was even more surprised when I asked her how to make them, and the response was that they are SUPER EASY.

These tomatoes are also quite fancy because Tuna’s sister is a foodie, so now whenever we make them we feel very important.


You will need: baking sheet, aluminum foil


  • cherry or grape tomatoes
  • salt
  • pepper
  • dried basil
  • olive oil


Preheat the oven to 250°F-300°F.

Rinse and dry tomatoes.

Cut cherry or grape tomatoes in half and put them peel side down on a rimmed baking sheet.

Drizzle with olive oil, salt, pepper, and dried basil.

Bake for 1.5 hours until they are dried out and slightly caramelized.





I’ve already served them at a dinner party and they’re also great in salads.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!


8 thoughts on “Oven Roasted Tomatoes

  1. I have no idea why I’ve never done this before. I LOVE sundried tomatoes but hate how much they cost – this is awesome. Can’t believe how quick they cook either! Thanks for the inspiration 😉

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