This is a recipe for roasted tomatoes — slightly charred, melt-in-your-mouth, and full of concentrated flavor. Not tomato confit. We are not cooking these low and slow. We want jammy, glossy bites that collapse into themselves and make your family fight over the bottom of the pan.
In Italy, dragging bread through the last drops in the pan is called fare la scarpetta — "making the little shoe." These tomatoes demand it. They are part of a broader Italian tradition of simple, vegetable-based dishes dressed generously with olive oil — if you want to explore more of those recipes, our complete guide to Italian salads covers the full repertoire.
They are done when the garlic squishes easily with the back of a spoon. The whole thing takes less than an hour.
Why Extra Virgin Olive Oil Makes the Best Roasted Tomatoes
A generous pour of high-quality extra virgin olive oil is what transforms plain tomatoes into something extraordinary. The oil concentrates the tomatoes' natural sugars, encourages light charring, and keeps the flesh from drying out in the heat.
We use our own cold-pressed extra virgin olive oil from our family groves along the Ionian coast of Calabria. Rich in antioxidants and polyphenols, it tolerates high heat and adds layers of flavor that neutral oils simply cannot.
What Type of Tomatoes to Use
Any tomatoes work. These are our preferences.
Cherry Tomatoes (Our Pick)
We prefer cherry tomatoes from our garden. They present beautifully, roast evenly, and collapse perfectly. Leave them whole — you want the juicy interior to stay intact until it collapses in the oven.
Larger Tomatoes
Overripe stragglers from the vegetable bowl? This is their moment. Cut larger tomatoes in half:
- Flesh side down — saucier, jammier result (recommended)
- Flesh side up — drier, more structured result
Larger tomatoes take longer to roast. Start at a lower temperature and increase the heat toward the end. Tuck garlic and basil under the tomatoes to prevent burning.
The Best Pan for Roasting Tomatoes
Stainless steel, ceramic, glass, or cast iron all work. But we have a clear favorite.
Cast Iron Skillet
Cast iron delivers unmatched evenness of heat. If you are protective of your pan, do not worry — the volume of olive oil in this recipe seasons and protects it beautifully. Let the tomatoes rest in the pan for about 50 minutes after cooking, then transfer to a bowl and wash immediately.
How to Get Slightly Charred, Jammy Roasted Tomatoes
Start Low, Finish High
Cook at a lower temperature first to soften the flesh and release the juices. Then raise the heat to develop the charred, caramelized exterior. If high heat makes you nervous, roast at a lower temperature throughout and finish under the broiler for 2 to 3 minutes. Do not walk away during the broil. Tomatoes go from perfect to burnt fast.
Let Them Rest — Do Not Skip This Step
After cooking, let the tomatoes rest in the pan. This is what takes them from roasted to genuinely jammy. Residual heat continues to concentrate the juices and the tomatoes settle into themselves. The liquid in the pan should move slowly when you tilt it — that is the sign the flavors have fully concentrated.
How to Use Roasted Tomatoes
- Tomato toast — Skyler's personal favorite for breakfast or a snack.
- Bruschetta — Giuseppe eats this as an appetizer or for aperitivo. Smash the roasted garlic with the back of a spoon, spread it on bread first, then pile on the tomatoes.
- Pasta sauce — Use these directly in our Pasta al Pomodoro 2.0. The charred depth makes it taste like a Sunday sauce on a Wednesday.
- Side dish — Pairs beautifully with grilled fish, chicken, or anything off the grill.
- On top of ice cream — Yes, really. Sweet, jammy, slightly salty tomatoes over vanilla ice cream is a revelation.
Frequently Asked Questions
How long do roasted tomatoes last?
Store them in an airtight container in the fridge for up to 5 days. Make sure to include the olive oil and juices from the pan — they keep the tomatoes moist and the flavor concentrated. You can also freeze them for up to 3 months.
What temperature do you roast tomatoes at?
Start around 375°F (190°C) to soften the flesh and release the juices, then increase to 425°F (220°C) to develop the charred exterior. Alternatively, roast at 375°F throughout and finish under the broiler for 2 to 3 minutes.
Can you roast tomatoes ahead of time?
Yes — and they are often better the next day. The flavors continue to concentrate as they sit. Make them the day before and refrigerate. Bring to room temperature before serving or reheat gently in a pan with a splash of olive oil.
Do roasted tomatoes need to be peeled?
No. The skins soften during roasting and become part of the texture. Cherry tomatoes especially do not need peeling. If you are using very large tomatoes and prefer a smoother result, you can slip the skins off after roasting — they come off easily.
What olive oil is best for roasting tomatoes?
Use a good extra virgin olive oil — one that can handle high heat and add flavor. A Calabrian EVOO with fruity, slightly peppery notes pairs especially well with tomatoes and brings out their natural sweetness.
We wrote a book called The Olive Oil Enthusiast. Order your copy today.
Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It is what we use every day — and it makes a genuine difference in dishes like this one. Shop our olive oil here.
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Tomato Salad (Insalata di Pomodoro Calabrese)
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