Oven Roasted Tomatoes

5 from 2 votes

Oven Roasted Tomatoes are a great way to use up fresh summer tomatoes from the farmers market or garden.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Italian

Keyword: Roasted Italian Tomatoes, side dish, tomatoes, vegetarian

Servings:

1- 1/2 pounds roma tomatoes halved lengthwise
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cloves garlic crushed
1 teaspoon sugar {optional to balance the acidity and bring out the sweetness more}
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 to a 1/2 teaspoon crushed red pepper, optional

Preheat the oven to 400F.
In a medium mixing bowl toss the tomatoes, olive oil, oregano, thyme, garlic, sugar {optional}, salt and pepper and crushed red pepper {optional}.
Spread the tomatoes on a rimmed baking sheet in an even layer {flesh side up} in the middle of the oven and bake the tomatoes for 20-25 minutes.
Remove and serve as a side dish warm with fresh herbs like thyme and parsley. You can also store in the fridge and serve cold or reheat them.

Store leftover tomatoes in an airtight container in the refrigerator for up to 5 days.]
There’s no need to peel tomatoes before you roast them. Leaving the skins on not only saves time, but also stops the tomatoes from falling apart and becoming watery.
Overcrowding your tomatoes on a baking sheet when roasting can cause your tomatoes to be soggy.
You also can cut the tomatoes in half and salt them, then transfer them to a strainer and let them drain for a bit before roasting. This helps draw out the juices to make them less soggy and also concentrates the fruit’s flavor.