Ina Garten’s Roasted Tomatoes with Basil is a simple yet deeply flavorful dish made by slow-roasting ripe tomatoes with olive oil, garlic, and herbs until caramelized. Finished with fresh basil, this recipe captures the essence of summer and can be served warm, at room temperature, or even cold.

It’s perfect as a side dish, a pasta topping, or a flavorful base for sandwiches and grain bowls. It’s also a great way to use up an abundance of fresh tomatoes.

What Are Ina Garten’s Roasted Tomatoes with Basil?

This dish involves halving ripe tomatoes and roasting them with garlic, olive oil, salt, and pepper at a low temperature until their flavors intensify. After roasting, they’re tossed with fresh basil, creating a delicious, naturally sweet and savory side that’s perfect with almost anything.

Reasons to Try Ina Garten’s Roasted Tomatoes with Basil

Incredibly flavorful – Roasting intensifies sweetness
Easy and hands-off – Just prep and bake
Versatile use – Side dish, topping, or sauce starter
Healthy and clean – Made with whole ingredients
Great for meal prep – Stores well in the fridge
Elegant yet rustic – Fits weeknight or special meals
Perfect for garden tomatoes – Uses them up deliciously

Ingredients Needed to Make Ina Garten’s Roasted Tomatoes with Basil

12 plum (Roma) tomatoes, halved lengthwise, seeds removed
¼ cup good olive oil
1½ tablespoons balsamic vinegar (optional, for depth)
2 cloves garlic, minced
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh basil, julienned
Optional: pinch of sugar if tomatoes are very tart

Instructions to Prepare Ina Garten Roasted Tomatoes with Basil

Step 1: Preheat the oven

Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Arrange the tomatoes

Place halved tomatoes, cut side u,p on the prepared baking sheet in a single layer.

Step 3: Add seasoning and oil

Drizzle tomatoes with olive oil and balsamic vinegar (if using). Sprinkle evenly with garlic, salt, and pepper.

Step 4: Roast slowly

Bake for 2–2½ hours until the tomatoes begin to caramelize around the edges and shrink slightly. They should look soft and wrinkled, but not burnt.

Step 5: Finish with basil

Remove from the oven and let cool slightly. Toss gently with fresh basil just before serving.

What Goes Well With Ina Garten’s Roasted Tomatoes with Basil

Toasted baguette or crostini – Makes a fantastic appetizer
Pasta or risotto – Stir into cooked pasta with cheese or cream
Grilled chicken or fish – A fresh, flavorful topping
Mozzarella or burrata cheese – Serve alongside for a caprese-style plate
Quinoa or couscous bowls – Adds sweetness and acidity
Eggs or frittatas – Perfect brunch pairing
Charcuterie boards – Adds depth and a burst of flavor

Key Tips for Making Ina Garten’s Roasted Tomatoes with Basil

Use firm, ripe tomatoes – Avoid overripe ones that release too much liquid
Low and slow roasting – Enhances natural sweetness
Remove seeds if desired – Keeps dish less watery
Add balsamic for richness – Optional, but adds depth
Toss basil in at the end – Keeps its flavor and color vibrant
Roast in advance – Tastes even better the next day
Use parchment or foil – For easier cleanup and no sticking

Creative Variations of Ina Garten’s Roasted Tomatoes with Basil

Add fresh thyme or rosemary before roasting – For a herby twist
Top with grated Parmesan after baking – For a savory bite
Mix with olives or capers – Adds briny contrast
Use cherry tomatoes instead – Quicker roasting, same flavor
Add chili flakes for spice – Subtle heat pairs well with sweet tomato
Blend into soup or sauce – A great base for deeper flavor
Serve cold with fresh arugula and shaved cheese – For a rustic salad

Storage Guidelines for Ina Garten’s Roasted Tomatoes with Basil

Refrigerate in an airtight container – Lasts up to 5 days
Store with oil for better flavor preservation – Helps retain moisture
Let it come to room temp before serving – Enhances taste
Do not freeze with basil added – Add basil fresh after thawing
Use leftovers in wraps, bowls, or grain salads – Easy to repurpose

Reheating Tips for Ina Garten’s Roasted Tomatoes with Basil

Oven: Warm at 300°F for 5–8 minutes – Keeps texture intact
Stovetop: Gently heat in a skillet with a little oil – Stir carefully
Microwave: Reheat in short bursts, covered – Use low power
Add fresh basil again if reheated – Revives aroma and flavor
Use cold as well – Great on sandwiches and salads straight from the fridge

Nutritional Value (per serving, approx.)

Calories: 90
Protein: 1g
Carbohydrates: 7g
Fat: 6g
Fiber: 2g
Sugar: 4g
Sodium: 220mg

Light, healthy, and packed with antioxidants and flavor.

FAQs

What are the best tomatoes for roasting with basil?

Roma or plum tomatoes are ideal because they’re firm, low in moisture, and roast evenly without becoming mushy.

Can I make Ina Garten’s roasted tomatoes ahead of time?

Yes, roasted tomatoes can be made up to 5 days in advance. Store them in the refrigerator and bring them to room temperature or warm them gently before serving.

Do I need to peel the tomatoes before roasting?

No, peeling isn’t necessary. The skins soften during roasting and add flavor and texture to the finished dish.

Can I freeze roasted tomatoes with basil?

Yes, but for best results, freeze the tomatoes without the basil and add fresh basil after reheating to preserve its flavor and color.

Wrapping Up

Ina Garten’s Roasted Tomatoes with Basil is a go-to recipe when you want something simple yet packed with flavor. Roasting brings out the best in tomatoes, while the fresh basil adds a finishing touch of brightness.

Other Ina Garten Recipes