Jkawe

Vegetarian

Oven Roasted Tomatoes

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

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Makes4 servings
  • Calories163
Oven Roasted Tomatoes

Method

  1. 1

    Preheat the oven to 400F.

  2. 2

    In a medium mixing bowl toss the tomatoes, olive oil, oregano, thyme, garlic, sugar {optional}, salt and pepper and crushed red pepper {optional}.

  3. 3

    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.

  4. 4

    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. To freeze, cool completely, flash-freeze in a single layer on a baking sheet for 1 to 2 hours, then transfer to a freezer bag or airtight container for up to 3 months. 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.

Per serving

  • Carbs10 g
  • Protein2 g
  • Fat14 g
  • Fiber2 g

Also filed under

Vegetarian Mediterranean Sides

Cook next