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Chunky Roasted Tomatoes Recipe

Chunky Roasted Tomatoes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chunky Roasted Tomatoes

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Reviewed May. 18, 2012

"Excellent dish! Will definitely make it again."

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Wine Pairings

Medium-Bodied Red Wine

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