Month: August 2026

In Praise of the (Roasted) Supermarket Tomato

It’s late summer now and pretty soon the local tomatoes will be gone and the supermarket tomatoes, basically red cotton, will be all I can get. I have the answer that works for me: roast them.

I get those tomatoes on the vine at the grocery store, wash and core them, then slice into more or less quarter-inch slices. I put them on parchment in a sheet pan with a little salt and olive oil and then roast them at 300F for at least an hour, and generally more like 75 minutes and if they’re almost done then I just let them sit in the oven, where the residual heat will continue to roast them, until I’m ready to take them out and store them in the fridge.

The water in them evaporates and concentrates the flavor. They are perfect on sandwiches that need a tomato that tastes like a tomato.They are also great chopped and used in pasta dishes or other cooked recipes. I don’t think they work for salads, but one can’t have everything.

I’ve tried this with hothouse tomatoes and Romas, too, but the tomatoes on the vine seem to work best for me. And whatever season, they’re as cheap or cheaper than the other kinds you’ll find at the supermarket. And of course, season as you like. Italian seasoning works, too, but nowadays I prefer to roast them just with salt and a drizzle of olive oil, and then season them to taste in whatever recipe I use them in. They are so good with salt only that I usually don’t have to season them further.

Sliced tomatoes arranged on parchment paper, seasoned with black pepper and olive oil.
Sliced tomatoes with olive oil, salt and pepper, ready to go into the oven.
A close-up view of roasted tomato slices on parchment paper, showing a golden-brown color with some seasoning.
Here they are after an hour in a 300F oven, wrinkled but still juicy. You could take them a little longer, too, as in the photo below.
A tray of roasted tomato slices on parchment paper, showcasing various levels of caramelization and seasoning.
These went a little farther; 75 minutes in the oven and then some more time with the oven off and the door closed. They were fantastic.

There’s not a lot of risk in trying this. If you let them roast much too long they’ll get very dry and kind of burnt-looking; I like to eat those right out of the pan, although I find they’re perfectly fine to use with the others as long as they are not incinerated. I suggest you watch your first batch carefully after an hour, because ovens vary. My oven’s temperature is consistent enough, front to back, but if yours tends to run cooler near the door you might rotate the pan after a half-hour or 45 minutes. The width to which you cut the tomatoes will also impact their time in the oven.

All that said, you don’t need to peek often. I never do anything for the first hour and if they’re not very close to done I’ll give them another 15 minutes.You’re looking for wrinkled but still a little juicy.

Just like all my favorite recipes and techniques, it’s stupid easy, with a lot of reward. Put in a comment if you give it a try!