Roasted Italian Tomatoes
Oven Roasted Tomatoes are a great way to use up fresh summer tomatoes from the farmers market or garden. This recipe can be used year-round to add roasted tomatoes to pasta sauces, salads, avocado toast or salads. Use your favorite tomato variety mixed with extra virgin olive oil, fresh herbs and roast them until they are soft and sweet.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
Store leftover tomatoes in an airtight container in the refrigerator for up to 5 days.