Oven Roasted Tomatoes Recipe
Roasting tomatoes in the oven makes them sweet, jammy, juicy, and perfect for adding to soups and sauces or using as a topping for crostini.
Servings 4 cups
Calories 151kcal
Ingredients
- 4 pounds tomatoes (cocktail, roma, plum, or cherry)
- 2 tablespoons extra-virgin olive oil
- 6-8 cloves garlic (left whole or roughly chopped)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 10 sprigs fresh 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.
- Working on the baking sheet, toss the tomatoes with olive oil, salt, and pepper. Add the garlic and herbs.
- Arrange 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.
Nutrition
Calories: 151kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 314mg | Potassium: 1097mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3780IU | Vitamin C: 64mg | Calcium: 55mg | Iron: 1mg