Roasted Tomatoes and Peppers

We’re not eating these today, but I’m trying to keep ahead of the ripening tomatoes. My husband doesn’t care for tomatoes, but will eat a few roasted ones with pasta. He won’t go near a green pepper, but it’s my favorite of the peppers, so this dish is all mine. I had about 8 or so plum tomatoes and a bunch of cherry tomatoes, so I roasted them together. Now I just need to decide on a recipe or two for them. Flat bread? Sandwich? Pasta?

Roasted Tomatoes and Peppers

  • Servings: depends on your ingredients
  • Difficulty: easy
  • Print

Preheat oven to 400-425° F

I’ve roasted tomatoes—and other vegetables—at a variety of temperatures, depending on whether I just want the item cooked through or caramelized. Sometimes 350° is enough and I have even heard of slow roasting at 200° for about 4 hours. 400-425° is good for shocking the vegetables—I’m sure that’s not the right word for getting the roasting going, but it seems right.

This is more of a method recipe than one with specific amounts. You’ll figure out what works for you.

  1. Choose the right pan: You want to be able to put all your vegetables in one layer. I lined a sheet pan with foil, but you could use a stoneware or glass baking dish without foil. Just make sure the pan has sides. I would not roast tomatoes on a rack, because they wouldn’t cook in their own juices.
  2. I halve and seed most tomatoes for roasting, but you can roast cherry tomatoes whole, unless you want a drier more caramelized result. The whole tomatoes burst and create a lot of liquid that cooks down. Today, I wanted that. But I did halve and seed the plum tomatoes. I thought it would be nice to have a dish with a variety of tomato types and textures together. I cut an x in the stem end of the cherry tomatoes to prevent them bursting too much or exploding!
  3. As you can see, I added strips of 2 green peppers.
  4. Drizzle with olive oil in the pan, or mix all in a bowl and then spread in the pan.
  5. Seasoning: Because I didn’t know how I might end up using the roasted vegetables, I only added sliced garlic (3 cloves) and black pepper. You could add herbs like thyme or basil or oregano.
  6. Roast for about an hour, but check after 30 minutes to see how it looks. Because I had halved tomatoes and little whole ones, I didn’t want one to cook faster than the other. That’s why I put all the cherry tomatoes on one end of the pan, in case I needed to remove them sooner. I ended up leaving them all in for the full hour, though.

ready for a recipe
ready for a recipe

The plum tomatoes turned out more charred and caramelized than the cherry tomatoes, which stayed a little more plump and moist. I think that will make a nice contrast in whatever dish I decide to use them. Right now, I’m just thinking of a nice crusty bread or flat bread with a dusting of Parmesan.


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