Roasted Roma Tomatoes Recipe

The Recipe: Simple roasted Roma tomatoes, using time and temperature to turn so-so supermarket tomatoes into something truly special – or a way to use up a glut of late-summer Roma tomatoes from the garden. Not just vegan, Vegan Done Real.

The Conversation: My stake in Ferguson.

Roasted Roma Tomatoes ♥, turning so-so supermarket tomatoes into something special. WW1.
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"... out of this world ... tomato candy!!!" ~ Marjorie

Remember when the Crayola people put out the first “multi-cultural” crayons? All eight colors lined up in the box: white to black, with tan, apricot and peach on the lighter side, sepia, mahogany and burnt sienna on the darker side.

If only real life were as neat and tidy as a crayon box. But it’s not.

If only a box of crayons could represent the rainbow of world skin tones. But it can’t.

Word is that “everyone” is talking about Ferguson, at work, at home, over meals and around TVs. We too are gripped by the news, watching and reading many hours each day since Mike Brown’s death on August 9th, horrified by the violence from both police and citizens, stunned to watch our city in a tear-gas and looting spotlight.

Word is that white Americans – the “peach” and “apricot” people like me – are largely silent in public places, not trusting our words, not wanting to incite further rancor from black Americans – the “sepia” people.

But America is my country and St. Louis is my town and much closer to home, my beloved nephew Matthew, born with pretty brown skin and adopted as a newborn, identifies as African-American and at age 24, by virtue of demographics alone, is an “at risk young black man”.

So like every other American, I have a stake in Ferguson. And if I’m not talking? It’s because I’m listening.

Here's one quick way to use your Roasted Roma Tomatoes, it's an excellent vegetable dip. I also like it spread on a cracker or thin bread slice, topped with another piece of tomato.

ROASTED ROMA TOMATO DIP In a mini food processor, mix 4 pieces of Roasted Roma Tomato, 1/4 cup cottage cheese, a 1" square of feta, a pinch of sugar, scraping the sides as needed. Add buttermilk to thin to the right consistency.


Hands-on time: 10 minutes
Time to table: 4 hours
Makes about 1-1/2 cups roasted tomatoes / about 32 pieces
  • 1 pound (454g) Roma tomatoes (about 8 tomatoes)
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Heat oven to 225F/100C.

Lengthwise, cut tomatoes into quarters. Toss with olive oil, salt and pepper. Arrange cut-side up on a rimmed baking sheet lined with foil or parchment, otherwise, yikes, the acidic tomato will dull the shiny surface.

Roast for about 3 hours, checking every 15 minutes or so after 2 hours. The tomatoes should be firm and slightly dry, if a little char occurs on the tips, all the better!

Refrigerate tomatoes and tomato juices until ready to serve. Keeps several days.

ALANNA's TIPS I usually roast a trayful of tomatoes at a time, that's about 30 ounces/850g. They haven't gone to waste yet! With the first cut, I like to cut beside, not through the center, of the tomato's stem end, then remove a tiny sliver where the stem once was. Just-picked Roma tomatoes from the garden may take longer to roast, I suspect it's the extra moisture. Back in 2005, I published my recipe for Slow-Roasted Tomatoes, wonderful for cooking, adding an amazing deep'n'dark tomato flavor to winter dishes. In contrast, Roasted Roma Tomatoes are meant to be eaten as they are, I love them in salads, atop a smear of hummus, tucked into omelets.

NUTRITION INFORMATION Per Tomato Quarter/Four Quarters: 9/39 Calories; 1/3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0/2mg Sodium; 1g Carb; 0g Fiber; 0/1g Sugar; 0/1g Protein. WEIGHT WATCHERS POINTS WW Old Points 0/1 & WW Points Plus 0/1.
Adapted from the recipe for a Oven-Dried Tomato and Goat Cheese Tart published in my column in the St. Louis Post-Dispatch.

Roasted Roma Tomato Dip

Roasted Roma Tomato Dip ♥

RECIPE HIGHLIGHT Here's one great way to use your Roasted Roma Tomatoes, Roasted Roma Tomato Dip. It's great for a vegetable dip, also to smear on a cracker or slice of bread with a piece of tomato on top. Lovely next to a bowl of soup or a quick appetizer!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Late-Summer Tomato Recipes

(hover for a description, click a photo for a recipe)
Zucchini Spiral 'Noodle' Salad Panzanella (Classic Italian Tomato Salad) Tomato Basil Quiche
Slow-Roasted Tomatoes Ratatouille Steak & Tomatoes

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous8/21/2014

    We all have a stake in Ferguson. Thank you for not yelling. So many people are yelling. No one seems to be listening.

  2. MAD AS HELL8/21/2014


  3. Anonymous8/22/2014

    Yesterday a black woman greeted me warmly outside the drugstore. She didn’t need to do this but she did and it surprised me. Later I realized she is probably being extra friendly on purpose. Now I’m doing it too, especially with African Americans since I am white.

  4. Marjorie via Facebook9/01/2014

    I made the roasted Roma tomatoes and they were out of this world, used them in a saute with zucchini, red peppers, and charred corn. Of course, a few of them didn't make it in there, I ate them and thought, hum tomato candy!!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna