Roasted Tomatoes



Serving size

2 tomatoes
60 Minutes

This recipe can be multiplied or divided by 2. This recipe does not keep well past one day.

Roasted Tomatoes


1 spray Spray olive oil
4 medium whole (2-3/5 inch dia) Tomatoes
1/8 tsp. Salt
1 to taste Black pepper


Preheat the oven to 375°F. Place a large skillet in the oven.

When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.

Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.


After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

You could sprinkle about 1/8 tsp salt over these after cooking, but I like the simple sweetness of the roasted tomatoes especially when I am going to use them as an accompaniment for a salad or other dish that might be tart or salty.

"My greatest strength is... common sense. I'm really a standard brand like Campbell's tomato soup or Baker's chocolate."

Katharine Hepburn, Actress