Chunky Roasted Tomatoes Recipe
Chunky Roasted Tomatoes Recipe photo by Taste of Home
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Chunky Roasted Tomatoes Recipe

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Vine-ripened tomatoes roast up into a versatile sauce that's excellent over pasta, grilled chicken and fish or on toasted French bread for bruschetta. I often double or triple the recipe, and my husband still can't get enough.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 3-4 servings


  • 2 pounds plum tomatoes
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Hot cooked pasta
  • Shredded Parmesan cheese

Nutritional Facts

1 cup: 120 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 2g protein.


  1. Cut tomatoes into wedges; discard seeds. Place the tomatoes in a greased 13-in. x 9-in. baking dish. Drizzle with oil. Sprinkle with onion, garlic and seasonings; toss to coat. Spread in a single layer.
  2. Bake, uncovered, at 350° for 50-60 minutes or until heated through, stirring twice. Toss with pasta; sprinkle with Parmesan cheese. Yield: 3-4 servings.
Originally published as Chunky Roasted Tomatoes in Country Woman September/October 2004, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Kathryn Byler User ID: 5469800 107761
Reviewed May. 18, 2012

"Excellent dish! Will definitely make it again."

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