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Oven-Roasted Tomato Calories
Oven-roasted, flavorful and nutritious tomato
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Oven-Roasted Tomato (80 g) has 18 calories. That works out to 22 calories per 100 g. It contains 3.4 g of carbs, 0.9 g of protein, 0.2 g of fat and 1.2 g of fiber. Its 10.4 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
What is Oven-Roasted Tomato?
Oven-Roasted Tomato is made by baking ripe tomatoes until their flesh softens and their juices become concentrated. It is a simple preparation rather than a dish tied to one particular cuisine; cooks often add a little olive oil, garlic or herbs, depending on how they plan to serve it.
The edges turn lightly browned while the centre stays tender, with a sweet-tart flavour that works as a side, on toast, or alongside eggs and grilled vegetables. Prepared without much added oil, it is a light option, with 22 calories per 100 g. Use just enough oil to coat the tomatoes, and serve them warm or at room temperature.
Oven-Roasted Tomato Nutrition Facts
Selected: 100 g
22
KCAL / 100G
Carbs
4.2g
· 2% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 70% · Protein 18% · Fat 12%
Oven-Roasted Tomato Vitamins & Minerals
Vitamins
Vitamin C
13mg · 14% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B6
0.08mg · 5% DV
Minerals
Potassium ⭐
290mg · 9% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
10mg · 1% DV
How Nutritious Is Oven-Roasted Tomato?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Oven-Roasted Tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven-Roasted Tomato
To burn the 22 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Oven-Roasted Tomato Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Oven-Roasted Tomato Contain Allergens?
No known major allergens
Which Diets Is Oven-Roasted Tomato Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oven-Roasted Tomato Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Oven-Roasted Tomato
How do you make oven-roasted tomato?
To make oven-roasted tomato, rinse and dry the tomatoes, then halve them and place them cut-side up on a baking tray. Add olive oil, salt, and any seasonings you like, then roast until tender with lightly browned edges.
What temperature and time are best for oven-roasted tomato?
Oven-roasted tomato is commonly cooked at 400°F (200°C) for about 25–40 minutes. The exact time depends on the tomato size and your oven; look for softened flesh and browned edges. Lower heat for longer gives a more concentrated result.
Which tomatoes are best for oven-roasted tomato?
Meaty, ripe tomatoes that still hold their shape work well for oven-roasted tomato. Halve larger tomatoes and leave cherry tomatoes whole. Juicier varieties are fine too, but they release more liquid into the pan while cooking.
Should you peel tomatoes before making oven-roasted tomato?
No, you do not need to peel tomatoes before making oven-roasted tomato. The skin softens in the oven and helps the halves keep their shape. If you prefer peeled tomatoes, briefly blanch them first and slip off the skins.
Why does oven-roasted tomato turn watery?
Oven-roasted tomato releases water as it cooks, especially when the tomatoes are very ripe. Space the pieces out and keep them cut-side up to help moisture evaporate. The flavorful juices left in the pan can be added to pasta sauce or soup.
What seasonings go well with oven-roasted tomato?
Oven-roasted tomato pairs well with olive oil, salt, black pepper, garlic, oregano, thyme, and basil. Add dried herbs and garlic before roasting; scatter fresh basil over the tomatoes afterward so its aroma stays bright.
How can you serve oven-roasted tomato?
Oven-roasted tomato can be served warm or at room temperature alongside eggs, grilled vegetables, fish, or meat. It also works on toast, stirred into pasta, or spooned over grains, with the pan juices adding extra flavor.
How long does oven-roasted tomato last in the fridge?
Oven-roasted tomato keeps for about 3–4 days in a covered container in the refrigerator once cooled. Reheat it thoroughly or serve it at room temperature, and do not leave it sitting out for an extended time.
Can you freeze oven-roasted tomato?
Yes, oven-roasted tomato freezes well. Let it cool, divide it into portions, and pack it in freezer-safe containers or bags. Thawed pieces are softer, so use them in soups, sauces, and cooked dishes rather than expecting a firm texture.
Can you use oven-roasted tomato instead of sun-dried tomato?
Not exactly: oven-roasted tomato is usually soft and juicy, while sun-dried tomato is much drier and more concentrated. You can substitute oven-roasted tomato in sauces or sandwiches, but drain excess liquid and expect a milder, fresher flavor.
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Nutrition data compiled from USDA FoodData Central and scientific sources.