Oven Roasted Tomato Toast
Sweet, slow-roasted tomatoes become rich, tender, and intensely flavorful after a few hours in the oven. Served over crisp, toasted bread, they make an elegant appetizer, a light lunch, or a simple summer supper. Enjoy the classic version or customize it with one of our favorite serving variations.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 2½ | Total Time: 2 hours 45 minutes
Why You’ll Love This Recipe
Slow roasting brings out the tomatoes’ natural sweetness without adding salt.
Fresh garlic, basil, and olive oil create a rich Mediterranean flavor.
Perfect as an appetizer, light lunch, or casual summer supper.
Includes several delicious serving variations.
A beautiful way to enjoy peak summer tomatoes.
Ingredients
For the Slow-Roasted Tomatoes
3 pounds ripe Roma or plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
2 teaspoons dried oregano
1 teaspoon dried thyme
Freshly ground black pepper, to taste (optional)
For the Toast
1 baguette or rustic Italian bread, sliced
Extra-virgin olive oil, for brushing
Fresh basil leaves, for garnish
Instructions
1. Roast the Tomatoes
Preheat the oven to 275°F.
Arrange the tomato halves, cut-side up, on a parchment-lined baking sheet.
Scatter the sliced garlic over the tomatoes. Drizzle evenly with the olive oil and sprinkle with the oregano, thyme, and black pepper, if using.
Roast for 2½ hours, or until the tomatoes are tender, lightly caramelized, and concentrated in flavor.
Toast the Bread
Lightly brush both sides of each bread slice with olive oil.
Toast under the broiler, on a grill, or in a grill pan until crisp and lightly golden.
Assemble
Top each slice of toast with several roasted tomato halves.
Garnish with fresh basil and finish with a light drizzle of extra-virgin olive oil.
Serve warm or at room temperature.
Cook’s Note
Roma tomatoes are ideal because they roast into a rich, meaty texture, but any ripe, flavorful tomato will work.
If your tomatoes are especially juicy, roast them for an additional 15–30 minutes, until they are lightly caramelized.
Toast the bread just before serving so it stays crisp beneath the warm tomatoes.
Roast extra tomatoes to enjoy with pasta, salads, grain bowls, sandwiches, grilled chicken, or fish.
Storage
Store the roasted tomatoes in an airtight container in the refrigerator for up to 5 days.
Enjoy them cold, at room temperature, or gently rewarmed. Toast the bread just before serving for the best texture
Complete the Meal.
Serve Oven Roasted Tomato Toast with:
A crisp green salad tossed with Lemon Garlic Vinaigrette
Four Ways to Enjoy Oven-Roasted Tomato Toast
Classic Mediterranean
Top toasted bread with the roasted tomatoes, fresh basil, and a drizzle of extra-virgin olive oil.
Creamy Ricotta
Spread low-sodium ricotta cheese over the toast before adding the roasted tomatoes. Finish with fresh basil and freshly ground black pepper.
Fresh Mozzarella
Layer slices of fresh low-sodium mozzarella beneath the roasted tomatoes for a warm Caprese-inspired variation.
White Bean Purée
Spread White Bean Purée over the toast before adding the roasted tomatoes for a satisfying, protein-rich lunch.