Description
Roasted tomatoes are a delicious and versatile dish that brings out the natural sweetness of ripe tomatoes. Perfect as a side, topping for toast, or mixed into pasta, they are easy to prepare and can be enjoyed fresh or stored for later use.
Ingredients
Scale
- 2 pounds of ripe tomatoes (Roma or vine-ripened)
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1 teaspoon of dried oregano (or fresh)
- 1 teaspoon of balsamic vinegar (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the tomatoes under cold water and pat them dry.
- Remove the stem end of each tomato. Halve larger tomatoes or leave smaller ones whole.
- Line a baking sheet with parchment paper and place the tomatoes cut side up, ensuring they are spaced out.
- Pour olive oil over the tomatoes, ensuring each is well-coated.
- Sprinkle sea salt, black pepper, and dried oregano over the tomatoes. Drizzle with balsamic vinegar if using.
- Gently toss the tomatoes to distribute the seasonings evenly.
- Roast for 25-30 minutes, or until soft and caramelized.
- After 25 minutes, check the tomatoes; they should be tender and slightly wrinkled.
- Carefully take the baking sheet out and let the tomatoes cool for a few minutes.
- Use a spatula to transfer the roasted tomatoes to a serving dish.
- Garnish with fresh basil leaves if desired.
- Serve as a side dish, on toast, in pasta, or in salads.
- Allow leftovers to cool completely before storing.
- Place cooled tomatoes in an airtight container; they can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Notes
- For best results, use ripe, high-quality tomatoes.
- Adjust seasonings to taste; fresh herbs can enhance the flavor even more.
- Roasted tomatoes can be used in various dishes, making them a versatile addition to your meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes