Quick roasted tomatoes in the oven create a savory sweetness that's delicious when made into a simple roasted tomato sauce on pasta, as a soup, or served as appetizers, no matter what time of year.
Course Side Dish
Cuisine Italian
Keyword tomatoes
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 4cups
Calories 151kcal
Ingredients
4poundscocktail, roma, plum, or cherry tomatoes
2tablespoonsextra-virgin olive oil
6-8 cloveswhole garlic
½ teaspoonkosher salt
½ teaspoon freshly ground black pepper
10sprigsfresh herbs such as thyme, basil, parsley, or rosemary
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
If using cherry or cocktail tomatoes, you can leave the tomatoes whole. For plum or romas, I first stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
Lay the tomatoes, cut side up if cut in half, in a single layer on the baking sheet. For cocktail, roma, or plum tomatoes, roast at 400°F for 40-50 minutes or until the skin softens and begins to burst. For cherry tomatoes, roast for 15-20 minutes.
Discard the herbs and slice, chop or add whole to salads, grains, or rice; mash and spread on toasted crostini; or add the garlic and tomatoes to a blender and whiz until smooth for an easy pasta sauce.