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Roasted Tomato Recipe

Although Creole tomato season is sadly past us, I wanted to post my recipe for roasted tomatoes.  These tomatoes are very flavorful and versatile.  They can be used as the base ingredient for many different pasta dishes and could be served on an anti-pasta platter as a tasty treat.

Yield: about 5 cups

Roasted Tomato Recipe


8 tomatoes (preferably Creole), each sliced into 6 wedges
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Slap Ya Mama
1 teaspoon dried dill
1 teaspoon celery salt
1/4 cup olive oil


  1. Pre-heat oven to 350 degrees F.
  2. Wedge the tomatoes and place in a large mixing bowl.
  3. Add the herbs, seasonings, and olive oil.  Mix well to coat the tomatoes.
  4. Transfer tomatoes to a baking sheet lined with foil and a Silpat; spoon any remaining juices from the bowl onto the tomatoes.
  5. Roast for 45 minutes in the oven, turn once halfway through.
  • Once out of the oven, these tomatoes can be blended immediately to make a very tasty tomato sauce or soup base.
  • These tomatoes reheat really well so you could cook a batch at the beginning of the week and then use the tomatoes throughout the week to perk up other dishes.
  • If using Roma tomatoes, simply slice them in four, length-wise.  This seasoning recipe could work for 10-12 Romas.
  • If using cherry tomatoes, just half them.  This seasoning recipe could do at least two pints of smaller tomatoes.
  • You can add some balsamic vinegar to this seasoning mix if you’re really looking to give them an extra level of acidity; I recommend using a higher quality vinegar for best flavor.

Prep:15 minutes

Cook:45 minutes

Total:1 hour

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