Oven Roasted Tomatoes Recipe

Roasted Tomatoes in the Oven | foodiecrush.com #oven #cherry #tomatoes #roasted #recipe #quick

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.

Course Side Dish

Cuisine Italian

Keyword how to roast tomatoes, roasted tomatoes

Prep Time 5

Cook Time 40

Total Time 45

Servings 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.
Prep the tomatoes. 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.
Season and toss with oil. Working on the baking sheet, toss the tomatoes with olive oil, salt, and pepper. Add the garlic and herbs.
Roast. 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 for 40-50 minutes or until the skin softens and begins to burst. For cherry tomatoes, roast for 15-20 minutes.
Use as desired. 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.

Notes

Storage: Store roasted tomatoes in the fridge, in an air-tight container or mason jar with their juice, for 5-7 days. Or, freeze the tomatoes in freezer-safe storage bags for 4-6 months. Freeze the bags flat so you can stack them upright to save room later.

Nutrition