Choose a tomato with thin walls and skin, and few seeds. I like cherry tomatoes, roma, plum, or cocktail tomatoes best. Scatter with garlic and fresh herbs for even more flavor. Cook times will depend upon the size of your tomatoes
Course Side Dish
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
4poundscocktail, roma, plum, or cherry tomatoes
2tablespoonsextra virgin olive oil
6-8 cloveswhole garlic
1/2 teaspoonkosher salt
1/2 teaspoon freshly ground black pepper
10sprigsfresh herbs such as thyme, basil, parsley, or rosemary
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 a baking sheet lined with foil. 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.