Simple Broiled Tomatoes

From Garden to Table

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We grew more than 30 pounds of tomatoes in the backyard, and used this method all summer to process and preserve them. This straightforward broiling method transforms fresh tomatoes into something you'll reach for all season long - and beyond - as the base for homemade sauces, soups and hundreds of tomato-based dishes.

The high heat concentrates the tomatoes' natural sweetness while creating slight caramelization at the edges—turning even average tomatoes into something worth savoring.

A few notes before you start

This recipe scales easily. Use as many tomatoes as fit comfortably on your baking sheet in a single layer.

Cherry and grape tomatoes broil quickly (watch them closely around the 3-minute mark), while larger slicing tomatoes need more time to soften and develop flavor. Trust your eyes more than the timer; you're looking for tomatoes that have collapsed slightly, released their juices, and show some browning at the edges.

The olive oil and salt are essential, but everything else adapts to what you have on hand. A crack of black pepper adds depth; a pinch of sugar helps if your tomatoes lean more tart than sweet.

Broiled Tomato Instructions

1. Wash and dry the tomatoes. Cut them in half. For larger tomatoes, you can cut them in quarters.
2. Arrange the tomatoes in a single la cut side up. on a broiler-safe rimmed baking sheet, lined with aluminum foil for easy cleanup.
3. Position an oven rack in the top third of the oven, about 4 to 6 inches from the heating element. Preheat the broiler to high.
4. Drizzle the tomatoes generously with olive oil, and sprinkle evenly with salt (freshly ground black pepper is optional). You can also add a pinch of sugar to balance the acidity, if needed.
5. Place the pan under the preheated broiler. Broil for about 3 to 10 minutes, keeping a close eye on them to prevent burning. The exact time will vary. When they are softened, juicy, and the edges or tops are slightly browned or blistered, remove from the oven
6. Serve as-is with the juices from the pan spooned over the top (these a perfect either warm or at room temperature), or
7. Put them in freezer-safe containers for use in any tomato-based recipe

These broiled tomatoes work beautifully as a simple side dish, spooned warm over crusty bread, or tucked away in the freezer for future sauces, soups, or other tomato-based recipes. The method requires minimal prep and even less clean up, making it practical for busy kitchens where good food matters.