Unleash a whole world of flavor with this simple and delicious Roasted Tomato recipe!
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For the longest time, I hated tomatoes. Not tomato sauce, or ketchup, but the actual whole tomato. It didn’t matter what kind they were – cherry, Roma, San Marzano – all of them were equally gross. Then one day, my wife and I went to a local Italian restaurant and I randomly ordered a plate of pasta. I didn’t look too closely at what was in it, but it was a puttanesca pasta, which typically comes with tomato sauce. Well, this puttanesca didn’t. It was littered with tomatoes, actual tomatoes sprinkled with fresh basil, garlic, and Parmesan. I was hesitant at first, tapping the tomatoes with my fork, like a hunter to make sure their kill was dead. Then I took a bite, and oh my. That pasta completely changed my perspective. Sure, I’m still not a huge fan of raw tomatoes, but roasted tomatoes? They’re now a beloved staple in my kitchen!
Roasted tomatoes offer a deep, sweet, and slightly smoky flavor that’s super satisfying. The heat caramelizes the natural sugars in the tomatoes, while the added garlic and olive oil brings out a savory richness. I love this recipe because you can do anything you want with it. I’ve put them on grilled cheese, and pasta, or as a side to a main meal. Give it a try!
For more tomato-based recipes, check out this classic Tomato Basil Soup. It’s so easy to make and one of my favorite comfort soups. Also, this Cucumber and Tomato Salad is a refreshing side for a summer Sunday lunch!
Are Roasted Tomatoes Healthy?
You bet they are! Tomatoes are high in vitamins A and C, potassium, and antioxidants like lycopene, which is known for its cell-protecting properties. Here’s a cool fact: roasting tomatoes can enhance their lycopene content, making them even more beneficial. I just love it when something I enjoy eating (and binging) is good for me!
High Temp Roasting: The key to a tasty tomato…
There are some roasted tomato recipes where they keep the heat at 350, maybe 375 degrees F. However, I’d argue that you want your oven to reach at least 400 degrees. In fact, I’ve gone as high as 450 degrees – I’ll leave that up to you. High heat is what makes these tomatoes so delicious. That’s when the natural sugars caramelize and intensify the tomatoes’ inherent sweetness. It’ll also slightly char the skin, providing a smoky contrast. So turn that heat up!
INGREDIENTS
- 2 pounds Roma tomatoes, halved and cored
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (optional)
INSTRUCTIONS
Preheat
Prepare oven and baking sheet.
Season
Arrange and season tomatoes.
Roast
Roast until tender, garnish if desired.
Devour!
FAQs & Tips
Sorry, folks, but this is a dish you don’t want to make ahead. You and your guests will want to enjoy these roasted tomatoes fresh out of the oven. That said, they make fantastic leftovers and will last for at least 5 days in the fridge. Even better, chop up the leftover tomatoes and serve on a crusty bread. It makes great bruschetta!
I’m partial to Roma tomatoes, but cherry tomatoes work really well and are even sweeter. Heirloom may work in a pinch, but they won’t be as sweet. Whatever you choose, keep in mind you may need to adjust the roasting time! Cherry tomatoes, in particular, cook pretty fast.
It depends on what you’re going for, but I like to use fresh basil and oregano on mine – dried herbs are okay as well, though fresh is best. Thyme is good too, but don’t use too much because it’s a potent herb. Whatever you add, I’d recommend sprinkling these herbs towards the end of the roasting process so they don’t burn.
Serving Suggestions
Sometimes, I just like to plunge my fork into these roasted tomatoes and eat them as a snack while I’m cooking up something else. But mainly, I love to serve them with Angel Hair Pasta, or on top of homemade fettuccine. Of course, you don’t have to just use these roasted tomatoes in Italian recipes. I think they also pair nicely with Roasted Potatoes and a hearty protein like Steak or Roasted Chicken. The sky is the limit!
Roasted Tomatoes
Ingredients
- 2 pounds Roma tomatoes halved and cored
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh basil chopped (optional)
Instructions
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Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
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Arrange the halved tomatoes on the baking sheet, cut sides up, and drizzle with olive oil.
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Season the tomatoes with salt, pepper, and minced garlic, ensuring even distribution.
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Roast in the oven for 25 minutes or until the tomatoes are tender and the edges are slightly charred.
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Remove from the oven and optionally sprinkle with fresh basil before serving.
Nutrition
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