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Oven-Roasted Plum Tomatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These oven-roasted plum tomatoes are a versatile vegetarian staple that celebrates the deep, concentrated sweetness of vine-ripened fruit. By slow-roasting the tomatoes with a drizzle of extra-virgin olive oil, the skins become slightly charred while the flesh turns beautifully tender. Removing the seeds before cooking creates a perfect hollow, ready to be filled with a variety of savoury Mediterranean ingredients.

This simple recipe makes an elegant starter or a vibrant side dish for a summer lunch. You can customise each half with different shop-bought or homemade fillings, such as creamy goat’s cheese, salty anchovies, or a dollop of fresh pesto. Serve them at room temperature as part of a classic antipasti platter alongside some crusty sourdough bread.

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Ingredients for Oven-Roasted Plum Tomatoes

  • Nonstick vegetable oil spray

  • 12 large plum tomatoes (about 1.1kg), halved lengthwise

  • 60ml extra-virgin olive oil

  • Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)

How to make Oven-Roasted Plum Tomatoes

Preheat oven to 204°C. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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