Recipe courtesy of Blunch

Oven-Roasted Tomatoes

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 2 1/2 quarts
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Balsamic Vinaigrette:

1/2 cup balsamic vinegar

2 tablespoons Dijon mustard 

1 tablespoon honey 

Kosher salt and cracked black pepper

3/4 cup canola oil 

Roasted Tomatoes:

5 pounds roma tomatoes, quartered

1 tablespoon dried basil 

1 tablespoon kosher salt 

1 teaspoon dried garlic powder

1 teaspoon onion powder 

1 teaspoon cracked black pepper 

1/2 teaspoon dried Italian seasoning


  1. For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
  2. For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
  3. Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes. 
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