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–+ servings
vines of roasted tomatoes up close

Best Roasted Tomatoes for Sauce

Isabel Laessig
These are the Best Roasted Tomatoes for Sauce! Juicy tomatoes skillet-roasted in olive oil make a perfect base for homemade tomato sauce. Ready in under 15 minutes.
5 from 1 vote
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Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Sauce
Cuisine American
Servings 4 people
Calories 61.2 kcal

Equipment

  • 1 cast iron skillet

Ingredients
  

  • 3 vines cherry tomatoes or grape tomatoes
  • coarse ground pepper to taste - enough to coat each tomato
  • coarse salt to taste - enough to coat each tomato
  • granulated garlic to taste - enough to coat each tomato
  • 3 Tablespoons olive oil up to 4 Tablespoons

Instructions
 

  • Drizzle olive oil over tomatoes on the stem. Lightly rub the oil into the tomatoes so they are all evenly covered.
    tomatoes drizzled with olive oil on a cutting board
  • Sprinkle the tomatoes with salt, pepper, and granulated garlic. Season one tomato at a time to evenly distribute the seasoning. Make sure to evenly coat each tomato.
    seasoned tomatoes drizzled with olive oil on a wood board
  • Oil a skillet (cast iron works best) and heat to medium-low heat. Add the tomatoes once hot.
    seasoned tomatoes on the vine in a skillet
  • Cover the skillet and cook 10 minutes. Do not flip or move the tomatoes while they roast. After 10 minutes are up, the tomatoes should be nicely blistered and roasted in the skillet.
    roasted tomatoes in a skillet
  • Remove from the heat, serve or use in roasted tomatoes sauce, and enjoy!
    vines of roasted tomatoes on a white board

Notes

  • Some tomatoes will burst while roasting. This is normal. To avoid more than average bursting, do not move the tomatoes around while they roast.
  • If desired, you can add raw garlic cloves to the pan while the tomatoes roast. This further enhances the flavor of the tomatoes. I love to add garlic to mine, especially when making roasted tomato sauce!
  • You don't have to roast the tomatoes on the vine - you can take them off, if you wish. Just do not stir them while they roast in the pan.

Nutrition

Serving: 1servingCalories: 61.2kcalCarbohydrates: 4.8gProtein: 1.3gFat: 3.9gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gSodium: 13.4mgPotassium: 331.3mgFiber: 1.6gSugar: 3.2gVitamin A: 18.6IUVitamin C: 24.9mgCalcium: 0.7mgIron: 3.8mg
Keyword roasted cherry tomatoes, roasted tomatoes, roasted tomatoes recipe, roasting cherry tomatoes
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