These quick roasted tomatoes are tossed with garlic, thyme, sumac, and Aleppo pepper, then roasted at high heat for a bold vegetarian side in about 40 minutes.

Quick Roasted Tomatoes, the Mediterranean Way 

There is no truly Mediterranean kitchen that doesn’t use tomatoes often. Fresh, canned, stewed, or roasted, they are central to the way I cook.

As a daughter of the Mediterranean, I just can’t help but love tomatoes. When they’re perfectly ripe, I’ll make a summery panzanella salad or Mediterranean tomato salad. Sometimes, all they need is a little kosher salt and a drizzle of good extra virgin olive oil.

Roasting is my answer when tomatoes need a little help, especially outside of summer. The heat concentrates their juices and coaxes out their sweetness, so even dull winter tomatoes become tender and intensely flavorful.

I admire the low-and-slow method, which can take hours and gives you chewy, almost candy-like tomatoes. But most days, I want them sooner! This quick version roasts at 450°F and is ready in about 40 minutes, including prep, without drying the tomatoes out.

Ingredients for Roasted Tomatoes

The ingredient list is short, but every element plays a role. You’ll find the exact measurements in the recipe card below.

• Smaller tomatoes: Campari tomatoes are my personal favorite for roasting because they are inherently sweet. Roma and plum tomatoes also work well. Halve the tomatoes, or quarter them if they are on the larger side.
• Garlic: Minced garlic adds a savory edge that balances the tomatoes’ concentrated sweetness.
• Fresh thyme: Remove the leaves from the stems before adding them. Thyme gives the tomatoes a fresh, earthy aroma as they roast.
• Sumac: This deep red Mediterranean spice has a bright, tangy flavor, similar to lemon. It brings welcome acidity without adding more liquid to the pan.
• Aleppo pepper: I use Aleppo pepper for gentle heat. It is milder than typical red pepper flakes, so it won’t overpower the tomatoes.
• Extra virgin olive oil: A generous drizzle coats the tomatoes and carries all those Mediterranean flavor-makers. I use Private Reserve Greek extra virgin olive oil.
• Kosher salt and black pepper: These bring the other flavors into focus.
• Feta cheese: Optional, but I love the salty, creamy bite it adds when I’m serving the tomatoes right away. Leave it off if you plan to store them.

Best Tomatoes for Roasting

You can roast almost any variety of tomato, although I typically avoid very large beefsteak tomatoes for this quick method. Smaller varieties cook more evenly and are easy to arrange in a single layer.

• Campari tomatoes: These are my personal favorite because they are naturally sweet. Simply cut them in half.
• Roma or plum tomatoes: Halve them lengthwise. If they are especially large, cut them into quarters.
• Cherry or grape tomatoes: You can leave these small tomatoes whole, if you prefer. The recipe card also includes the option to reduce the oven temperature to 400°F when using them.

How to Roast Tomatoes in the Oven 

This high-heat method takes only a few minutes of hands-on work. Using a mixing bowl makes it easier to coat every tomato evenly before they go into the oven.

1. Get ready. Preheat your oven to 450°F. Halve the tomatoes, or quarter them if they are larger.
2. Season the tomatoes. Add the tomatoes to a large mixing bowl with the minced garlic, kosher salt, black pepper, fresh thyme, sumac, and Aleppo pepper. Drizzle generously with extra virgin olive oil and toss until the tomatoes are well coated.
3. Arrange on the pan. Transfer the tomatoes to a large, rimmed sheet pan. Spread them in a single layer with the flesh facing up. Do not line the pan with parchment paper—the tomatoes need direct contact with the hot pan.
4. Roast. Roast for 30 to 35 minutes, or until the tomatoes have collapsed and reached your desired tenderness.
5. Finish and serve. Add a few fresh thyme leaves and, if you like, a sprinkle of crumbled feta. Serve the roasted tomatoes warm or at room temperature.

Tips for the Best Roasted Tomatoes

• Coat them in a bowl. Tossing the tomatoes with the olive oil and seasonings in a large bowl gives you more leverage and helps everything coat evenly.
• Give them room. Arrange the tomatoes in one layer so they roast evenly. If you double or triple the recipe, they may need a little longer in the oven.
• Keep the cut sides up. This allows the tomatoes to soften and concentrate without losing all their juices onto the pan.
• Use the hot pan. Skip the parchment paper so the tomatoes have direct contact with the sheet pan.
• Watch for tenderness, not just the clock. Tomato variety, size, and ripeness can affect the cooking time. They are ready when they have collapsed and become very tender.
• Wait to add the feta. Garnish with feta only if you plan to serve the tomatoes soon. Leave it off if you are making them ahead or storing leftovers.

What to Do with Roasted Tomatoes

Serve these roasted tomatoes warm or at room temperature as a side dish, appetizer, or flavor-maker for an easy meal. Here are a few of my favorite ways to use them:

• Serve them as a side. Spoon a little basil pesto over the tomatoes or finish them with a sprinkle of dukkah.
• Pile them onto toast. Spoon the tomatoes and their juices over toasted bread or crostini, then finish with feta and fresh thyme. Think of it as an easy twist on tomato bruschetta.
• Toss them with pasta. Stir them into warm pasta with a drizzle of olive oil, or use them to add even more tomato flavor to pesto pasta with mozzarella.
• Add them to soup or sauce. Blend them into tomato basil soup or stir them into homemade spaghetti sauce.
• Make a quick appetizer. Serve the tomatoes with homemade pita chips or crusty bread for scooping up all those garlicky juices.
• Jazz up breakfast or lunch. Spoon them over an omelet or tuck them into a sandwich with feta or goat cheese.

Make Ahead and Storage

If you are making the roasted tomatoes ahead, leave off the feta and add it just before serving.

• Refrigerate: Allow the tomatoes to cool, but refrigerate them within 2 hours. Transfer the tomatoes and their juices to a tightly sealed jar or container and refrigerate for 3 to 5 days.
• Freeze: Transfer the cooled tomatoes to freezer-safe bags or containers and freeze for up to 4 months. Thaw them overnight in the refrigerator before using.

I love roasting several batches of summer tomatoes and freezing them to bring a little sunshine to soups, sauces, and pasta during the winter months!

More Tomato Recipes to Try

Easy Tomato Confit

Easy Blistered Tomato Bruschetta

Pesto Pasta with Garlicky Roasted Tomatoes and Mozzarella

Tomato Basil Soup

*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit