5 Oven-Roasted Tomato Recipes | Living the Country Life

5 Oven-Roasted Tomato Recipes

Crank up the oven to caramelize the natural sugars in tomatoes and intensify their flavor. Then add them to these recipes for undeniable flavor and flair.
  • Tips for Roasting

    The roasting formula is simple: high heat, a large baking pan with low sides, and a little oil. Here's what you need to know:

    Tomato Options: Big juicy tomatoes (such as heirloom varieties) will juice out, which may cause them to simmer in their own liquid in the pan. Allow plenty of space between pieces/slices so the liquid evaporates quickly. Roma tomatoes, a better option, have more flesh and less liquid so they juice out less during roasting. 

    Top it Off: Drizzle tomatoes with oil and season with salt and black pepper. For an extra punch of flavor, you can sprinkle them with minced or thinly sliced garlic before roasting. 

    Dry Cooking: Roasting requires dry heat, so don't cover your tomatoes with foil - this will cause them to steam rather than carmelize. Roast at high temperatures (generally 400°F or higher) until tomatoes soften and brown. 

    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes
  • Roasted Tomato and Bread Toss

    Prep 15 minutes

    Roast 20 minutes at 400°F

    2 lb. cherry or grape tomatoes (about 6 cups)

    6 cups torn baguette or Italian bread (12 oz.)

    2 to 3 Tbsp. olive oil

    1/2 cup pitted Kalamata and/or green olives

    2 Tbsp. balsamic vinegar*

    4 cloves garlic, minced

    1/2 tsp. kosher salt

    1/2 tsp. freshly ground black pepper

    1. Position one oven rack in the upper third of the oven. Preheat oven to 400°F. Line a 15x10 inch baking pan with parchment paper. Arrange tomatoes in a single layer on the prepared pan. Place bread in a large bowl. Drizzle 2 to 3 Tbsp. oil over bread pieces. Toss to coat. In a second 15x10 inch baking pan arrange bread in a single layer.

    2. Roast tomatoes on upper rack and bread on lower rack 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once. 

    3. Add bread and olives to tomatoes in pan; gently toss to mix. In a small bowl combine 2 Tbsp. olive oil and the remaining ingredients. Drizzle vinegar mixture over tomatoes, olives, and bread. Toss to coat. Makes 8 servings. 

    *Tip: For a richer flavor, in a small saucepan heat 1/3 cup balsamic vinegar over medium heat until boiling. Boil gently, 6 to 8 minutes or until reduced to 2 Tbsp. (Watch carefully, as vinegar will reduce quickly.)

    Per serving 215 cal., 10 g fat (1 g sat. fat), 0 mg chol., 494 mg socium, 28 g carb., 3 g fiber, 5 g pro.


    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes
  • Roasted Tomato Pasta with Mozzarella

    Prep 20 minutes

    Roast 20 minutes at 450°F, cool 30 minutes

    1 lb. red and/or yellow grape or cherry tomatoes, halved

    2 tsp. dried oregano, crushed

    3 cloves garlic, thinly sliced

    1 tsp. kosher salt

    5 Tbsp. olive oil

    8 oz. dried rotini pasta

    3 Tbsp. white wine vinegar

    1/4 tsp. cracked black pepper

    8 oz. small fresh mozzarella balls or cubed fresh mozzarella

    1/2 cup snipped fresh basil

    1. Preheat oven to 450°F. Arrange tomato halves, cut sides up, in a foil-lined 15x10 inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with 2 Tbsp. of the olive oil. Roast tomatoes, uncovered, 20 to 25 minutes or until light brown and shriveled. 

    2. Meanwhile, cook pasta in lightly salted boiling water according to package directions; drain. In a large bowl whisk together the remaining 3 Tbsp. olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.

    3. Add the tomatoes and any juices from the pan, the mozzarella, and the basil to pasta. Toss to combine. Serve at room temperature. Makes 6 servings (1 cup each).  

    Per serving 297 cal., 15 g fat (4 g sat. fat), 13 mg chol., 222 mg sodium, 30 g carb., 2 g fiber, 9 g pro.

    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes
  • Blackened Tomato Salsa

    Prep 10 minutes

    Broil 13 minutes

    1 1/4 lb. roma tomatoes (about 7)

    2 Tbsp. olive oil

    4 cloves garlic, peeled and halved

    6 Tbsp. chopped green onions

    2 canned chipotle peppers in adobo sauce, plus 1 to 3 tsp. adobo sauce

    2 Tbsp. red wine vinegar


    1. Preheat broiler. Arrange tomatoes on a rimmed baking sheet. Broil 3 to 4 inches from the heat 8 to 10 inutes or until skins are lightly charred, turning once. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.

    2. In a food processor or blender combine tomatoes, garlic, and any juices in pan. Add onions, chipotle peppers, adobo sauce, and vinegar. Cover and process or blend until nearly smooth. Season to taste with salt. Makes 12 servings (1/4 cup each). 

    Per serving 45 cal., 2 g fat, 0 mg chol., 80 mg sodium, 5 g carb., 1 g fiber, 1 g pro.

    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes
  • Roasted Tomato Polenta Pie

    Prep 20 minutes

    Roast 18 minutes at 400°F

    Bake 15 minutes at 400°F

    Cool 40 minutes

    8 oz. fresh asparagus, trimmed and cut into 1-inch pieces

    2 cups grape tomatoes, halved

    1 small onion, halved and thinly sliced

    2 Tbsp. olive oil

    1 1/4 tsp. kosher salt

    1/4 tsp. freshly ground black pepper

    Nonstick cooking spray

    3 cups milk

    1 cup cornmeal

    1 cup water

    4 oz. Fontina cheese, cubed

    1/4 cup snipped fresh basil, oregano, and/or thyme

    2 Tbsp. butter

    2 cloves garlic, minced

    1/4 cup finely shredded Parmesan cheese

    1. Preheat oven to 400°F. In a 15x10 inch baking pan combine asparagus, tomatoes, and onion. Drizzle with olive oil and sprinkle with a 1/4 tsp. of the salt and pepper. Toss to coat. Roast 18 to 20 minutes or until vegetables are just tender, stirring once. 

    2. Meanwhile, lightly coat a 10-inch tart pan with a removable bottom with cooking spray.

    3.  In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and the remaining 1 tsp. salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook 8 minutes. Stir in the next four ingredients (through garlic). Cook about 4 minutes more or until thick but still creamy. Pour polenta into prepared tart pan, spreading evenly and smoothing the top with a thin metal spatula. 

    4. Arrange roasted vegetables on polenta. Bake 15 minutes. Sprinkle with Parmesan cheese. Cool in pan on a wire rack 40 minutes. To serve, carefully remove sides of tart pan. Cut into wedges. Serve warm. Makes 12 servings. 

    Per serving 164 cal., 9 g fat (4 g sta. fat), 22 mg chol., 268 mg sodium, 14 g carb., 1 g fiber, 6 g pro. 



    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes
  • Roasted Tomato Tart

    Prep 35 minutes

    Roast 20 minutes at 400°F

    Bake 12 minutes at 400°F

    4 small, firm tomatoes,* thinly sliced

    1 small red onion, halved and thinly sliced

    2 Tbsp. olive oil

    2 cloves garlic, minced

    1/4 tsp. salt

    1/4 tsp. black pepper

    1/2 17.2-oz. pkg. frozen puff pastry sheets (1 sheet), thawed

    1 egg, lightly beaten

    1 Tbsp. water

    4 oz. low-fat cream cheese, softened

    1/3 cup bottled ranch salad dressing

    1/4 cup finely shredded Parmesan cheese

    1 Tbsp. snipped fresh parsely (optional)

    1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Arrange tomato and onion slices on the parchment-lined baking sheet. Brush with oil; sprinkle with garlic, salt, and pepper. Roast 20 minutes or until softened and beginning to brown.

    2. Line another large baking sheet with parchment paper. On a lightly floured surface roll puff pastry into a 13x9 inch rectangle. Use a sharp knife to cut a 1 inch strip off each side of the pastry. Place pastry rectangle on the prepared baking sheet. 

    3. In a small bowl combine egg and the water. Brush edges of pastry rectangle with egg mixture; place pastry strips on edges of rectangle, trimming to fit. Brush pastry all over with egg mixture. Prick bottom of pastry with a fork. Bake 12 to 15 minutes or until golden brown. If bottom is puffed, gently and carefully press down wit hthe back of a long-handled spatula. Transfer to a wire rack; cool.

    4. In a medium bowl beat cream cheese, salad dressing, and the Parmesan cheese with a mixer on medium until smooth. If desired, stir in parsley. 

    5. Spread cream cheese mixture over bottom of pastry. Top with tomato and onion slices, overlapping as necessary. If desired, sprinkle with additional parsley. Serve immediately. Makes 8 servings. 

    *Tip: Use firm, slightly underripe tomatoes for roasting. Soft, juicy tomatoes will take longer to roast and will release quite a bit of liquid. You can also use firm cherry tomatoes. 

    Make ahead: In a storage container layer cooled roasted tomato and onion slices between sheets of waxed paper; cover and chill overnight. Transfer baked and cooled pastry to another storage container; cover and chill overnight. Chill cream cheese mixture overnight. Continue as directed. If necessary, let cream cheese mixture stand at room temperature for 30 minutes or until spreading consistency. Assemble as directed. 

    Per serving 313 cal., 24 g fat (7 g sat. fat), 39 mg chol., 337 mg sodium, 18 g carb., 1 g fiber, 6 g pro.

    Date Published: September 18, 2017
    Date Updated: September 18, 2017
    Tags: Recipes

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