Roasted Tomatoes – I look forward to tomato season every year. You can enjoy fresh tomatoes in so many different ways, and the flavor is at it’s peak for such a short time. This simple recipe is among the tastiest of ways to use them. It’s also a wonderful way to bring winter tomatoes back to life, because the color and the flavor becomes so intense with roasting.
I used fresh garden tomatoes from my Dad’s plants today, but the same technique will work with any variety you choose. Just roast the tomatoes cut side up for the best results.
Cooks note:
These tomatoes can be enjoyed as a side dish, on pizza, tossed with hot pasta or on toasted bread as a sandwich.
Roasted Tomatoes
Ingredients
- 3 lbs fresh tomatoes
- 1/4 cup olive oil
- 1 tsp garlic salt or sea salt
- freshly ground black pepper
- 1 Tbsp sugar
- 1/4 cup balsamic glaze [optional]
- shaved Parmesan cheese or goat cheese
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with aluminum foil and set aside.
- Quarter the tomatoes and place them on the baking sheet cut side up. Drizzle each tomato quarter with olive oil, then sprinkle with sugar, salt and freshly ground black pepper.
- Roast for 35-40 minutes or until the tomatoes begin to caramelize.
- Turn the oven off and move the pan to the lowest oven rack.
- Leaving the oven door ajar, let the tomatoes rest in the oven for 30 minutes.
- Serve warm as a side dish sprinkled with the cheese of your choice, and a drizzle of balsamic glaze if you like.
Recipe Notes
These tomatoes can be enjoyed as a side dish, on pizza, tossed with hot pasta or on toasted bread as a sandwich.
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