Baked Tomatoes | Sweet and Juicy

I wait all year for good heirloom tomatoes to come in season, so I can make this baked tomatoes recipe!! Bursting with flavor, these baked tomatoes are delicious and versatile.

Close up of the tomatoes on a rectangle platter with another plate in the backgroundPin

Why do we start to mourn the loss of summer in August?

I know the end is not until mid-September, but the latter half of August always feels like the end of summer to me. Probably because when I was in school, it meant the end of fun and the beginning of having to wake up too early to go to school.

So, with August coming to a quick close, I was thinking that I haven’t had enough fresh tomatoes this summer! Sure, we have them in our salads but not any other delish way.

These are beautiful, yummy, delicious, burst in your mouth tomatoes. So, I wanted to make a tried and true recipe I’ve been enjoying for years now.

Mmmmmm. Baking them at a lower temperature for about an hour makes them soooo sweet. Just how I like them: flavorful, warm, melt in your mouth goodness.

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Helpful tips

  • Do not skimp on the olive oil, when you think you’ve added enough, add just a little more.
  • Use whatever herbs you like, but they’re delicious with just basil and parsley.
  • Don’t forget to salt and pepper the tomatoes as the salt enhances the sweet of the tomatoes.
  • The longer you bake the tomatoes, the softer they will be.
Tomatoes in a bowl with a red board, knife and oil in the backgroundPin

Do I have to use heirloom tomatoes?

No.  For this baked tomato recipe, you can use any tomato.  I prefer to use heirloom tomatoes because of their color and shape.  They make for a beautiful dish.

What are some different ways I can serve these baked tomatoes?

  • As a delicious side dish, including with lunch
  • Cut directly on top of pasta
  • With a dollop of tuna or chicken salad on top

How to make baked tomatoes


Preheat oven to 325 degrees Fahrenheit and line jelly roll pan with parchment paper.

Step one

Wash tomatoes. (1)

Step two

Cut them across the equator. (2)

Tomatoes cut in half on a jelly roll pan and then with herbs and oil on itPin

Step three

Lay tomatoes on pan. (3)

Step four

Liberally drizzle with olive oil and sprinkle with herbs, salt and pepper. (4)

Step five

Place the tomatoes in the oven and bake them for 50 – 55 minutes.

A close up view of the different colored heirloom tomatoes on the rectangle plate and round plate in the backgroundPin

And now an overhead shot.

Overhead view of the rectangle platter with tomatoes with herbs on itPin

Could it be any simpler?  I hope you enjoy the baked tomatoes recipe as much as I do!

Other recipes that use tomatoes

And as always, may all your dishes be delish!

If youโ€™ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of tomato halves on a rectangle plate and more on a round plate in the backgroundPin

Baked Tomatoes

A delicious, sweet, mouthwatering tomato treat!
5 from 14 votes
Print Pin Rate
Course: Vegetable
Cuisine: Vegetarian
Keyword: baked tomatoes, sweet tomatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 halves
Calories: 50kcal


  • 6 tomatoes Heirloom, cut width-wise
  • 2 tablespoons olive oil or more
  • 2 teaspoons basil
  • 2 teaspoons parsley
  • 1/4 teaspoon Salt
  • 1/16 teaspoon Pepper


  • Pre-heat oven to 325 degrees and line a jelly roll pan with parchment paper
  • Place tomatoes on the pan cut side up
    6 tomatoes
  • Sprinkle basil, parsley, salt and pepper on the tomatoes.  Also, drizzle olive oil liberally on the tomatoes and bake for 50 – 55 minutes
    2 teaspoons basil, 2 teaspoons parsley, 1/4 teaspoon Salt, 1/16 teaspoon Pepper, 2 tablespoons olive oil
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The herbs, salt and pepper amounts are approximate because you need to eyeball it and see what looks good.
Use as much olive oil as you like!
Tips for making the Baked Tomatoes:
  1. Do not skimp on the olive oil, when you think you’ve added enough, add just a little more
  2. Use whatever herbs you like, but it’s delicious with just simple basil and parsley
  3. Don’t forget to salt and pepper the tomatoes as the salt enhances the sweet of the tomatoes
  4. The longer you bake the tomatoes, the softer they will be


Serving: 4halves | Calories: 50kcal | Carbohydrates: 2g | Fat: 2g | Sodium: 51mg | Potassium: 145mg | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 8.4mg | Calcium: 6mg | Iron: 0.2mg
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Recipe Rating


  1. I happen to think heirloom tomatoes are so pretty. Love the different shapes and colours. They are presentation perfect. This sounds like a great side dish for any protein. These would make a great brunch item.

  2. I love baked tomatoes and you are right, add more of the olive oil and it make is really good. I also baked mine a bit longer to get that charred edges on the tomatoes…love this recipe.

    1. Thanks so much Shobee! Great idea about the charred edges. Christopher and I love how soft these get but not too soft. I’m trying it your way next.

  3. Delicious and amazing recipe, but I have to tell you that your baking dish caught my eye! It brought back fond memories of my childhood ๐Ÿ™‚ LOVE!

  4. I love colors. Some definitely love the colors in this dish. I havenโ€™t seen these pretty heirloom tomatoes around me. I am guessing vine tomatoes will work right. Will be giving this a try soon.

  5. This is my kind of recipe! Healthy, not a lot of ingredients, but a lot of flavor! You can do so much with these baked tomatoes… have them with eggs for breakfast, have them as a side for lunch or dinner. Delish!

    1. Thanks Dominque! Ooo, eggs. Yes, never thought of having them with eggs! Now I have to get more tomatoes!! ๐Ÿ™‚

  6. I love heirloom tomatoes! There are a few summertime recipes I look forward to each year when they are in season and now I’ll have to add one more to that list. I love this idea and I cannot wait to try it ^_^

  7. Nicoletta and I are huge fans of Heirloomtomatoes and are no stranger to roasting tomatoes. We have not done heirloom but have roasted cherry tomatoes and you are spot on about the sweetness and those caramelizewd bits that come with this method. I totally want to try and roast heirloom, thanks so much for sharing!

  8. These tomatoes taste so much better than I would expect from simple roasting. And they truly are as versatile as you say. They go great with sandwiches, believe it or not!

  9. Your tomatoes are so pretty and colorful!! They would look ideal at a bbq or picnic. And I think the reason we start to mourn summer is that the kiddos start school. It’s so early compared to when I was young. We didn’t go to school until after Labor Day and went to school until Memorial Day — even after. One thing though, tomatoes seem to linger on the vine a little bit longer so that we may enjoy them.

  10. You know… it took me a long, LONG time to get on board with tomatoes. But now I’m looking for new ways to eat them, and this one looks so good!

    1. Thanks, Leslie! I wonder what it was about them you didn’t like. My sister doesn’t either – at least fresh tomatoes and I think it’s the texture for her.

  11. I’m like you and I anxiously await the arrival of heirloom tomatoes. Once they arrive, my family can’t get enough of them and we eat them like candy. I can’t wait to try this recipe. It’s so beautiful, yet simple. Perfect for an heirloom tomato!

  12. How perfect! A friend just brought me a bunch of tomatoes from her garden and I was wondering what I should do with them. I’m definitely going to have to give this a try!

  13. So delicious! I love your baked heirloom tomatoes, they’d be a great addition to any protein dish and they’re so easy to make, just some good olive oil and herbs of provence, yum to the max!