Roasted Tomatoes are a delicious side dish featuring ripe tomatoes drizzled with olive oil and balsamic vinegar, seasoned with garlic, salt, and pepper, and oven roasted to sweet and savory, caramelized perfection!
I happen to be a big tomato fan, so one of my favorite things about summertime is enjoying plump, juicy, homegrown tomatoes. Seriously, these bright red beauties make me want to abstain from eating anemic grocery store tomatoes during the rest of the year. So if you love tomatoes as much as I do, I implore you to try Roasted Tomatoes, a dish that showcases this star summer produce in the simplest, most delectable way!
My in-laws boast a huge, bountiful garden, so we have always been the lucky recipients of tons of tomatoes all season long, of every shape and size.
Most summer days I find myself eating a big tomato sandwich for lunch, and my kids pop cherry tomatoes like they're candy.
I frequently make fresh salsa.
But sometimes I decide to go out on a limb and try something new with some of my excess tomatoes...like today's Roasted Tomatoes recipe.
And on this particular occasion, I'm so glad that I did. 🙂
The ingredients to make Roasted Tomatoes are simple and beautiful.
- Ripe tomatoes. You can use any type of tomato, but be aware that the thickness may affect the baking time. I had huge garden tomatoes to use up, so I cut them into slices that were at least ¾-inch thick. If you use something like a plum tomato, slicing it in half should suffice.
- Garlic. Fresh cloves, minced. Use extra, if you like!
- Extra-virgin olive oil. For roasting.
- Balsamic vinegar + sugar. For caramelization.
- Salt. To add savory balance to the sweetness and make that tomato flavor POP.
- Freshly ground black pepper.
- Fresh minced herbs. Roasted Tomatoes are delicious sprinkled with chopped fresh basil. Parsley is tasty as well, or you can use a combo of basil/parsley/oregano/thyme.
Keep in mind that the ingredient amounts listed in this recipe are appropriate for a 18x13x1" sheet pan full of tomatoes, regardless of the size/types of tomatoes that you start with. So if you use less tomatoes, be sure to cut back on the oil, vinegar, and seasonings.
How to Make Roasted Tomatoes
I can't even put into words how divine this Roasted Tomatoes recipe is, y'all (but you know I'm going to try!).
You know how a simple preparation of fresh ingredients often yields the tastiest results? Well, that is definitely the case with this recipe.
- Thickly slice some ripe tomatoes, and then seed and drain them.
- Sprinkle with minced garlic and drizzle with extra-virgin olive oil.
- Drizzle with balsamic vinegar and sprinkle with sugar, salt, and freshly ground black pepper.
- Finally, oven roast the tomatoes at a high temperature until perfectly caramelized and then garnish with ribbons of basil or your favorite fresh herbs.
The resulting Roasted Tomatoes are simultaneously sweet and savory, their tomato flavor concentrated, intensified, and perfectly complemented by the bits of garlic and fresh herbs!
How to Enjoy Roasted Tomatoes
Oven Roasted Tomatoes are as versatile as they are delicious!
- They make a delectable side dish.
- They're a perfect addition to pasta.
- They've a fabulous topping for everything from salad to pizza to bruschetta!
What other ways can you come up with for enjoying them?
Roasted Tomatoes involve basic ingredients and a straightforward preparation, but there are still a few tricks and tips to ensure that they turn out well!
- Regardless of what type of tomato you use, it's important to remove all of the seeds and drain the juices. So if you are using the end piece of a tomato (that forms a little bowl), poke a few holes in the bottom so that liquid doesn't pool in the tomato as it bakes...or else you may end up with steamed tomatoes instead of roasted ones.
- The caramelization that occurs during baking can cause sticking and make a mess of your pan. I'm a parchment paper addict, so I line my rimmed baking sheet with that and it works well. At the very least, line your pan with foil for easy clean-up!
- As mentioned earlier, watch your tomatoes closely, particularly the first time you make this recipe, because their cooking time may vary depending on the size/thickness of your tomato slices/halves. My big, thick tomato slices were perfect at 25 minutes, but thinner tomatoes would have been done sooner.
- You want your tomatoes to be dark and caramelized. If you cook them too long they will start to char (as will your garlic). But if you don't cook them long enough, they won't develop their optimal flavor.
So are you ready to experience tomato heaven? This recipe is the ticket, folks! If you're already a tomato aficionado like myself, these Roasted Tomatoes will only deepen your love.
And if you're not? Well...I'm willing to bet that they'll convert you. 😉
More Fresh Summer Produce
- Southern Squash Casserole
- Baked Parmesan Zucchini Rounds
- Black Bean, Corn, & Tomato Salad
- Creamy German Cucumber Salad (Gurkensalat)
- 5 extra-large tomatoes, OR an equivalent amount of smaller tomatoes
- 2 large garlic cloves, minced
- 4 tablespoons extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh herbs, see NOTES
- Preheat oven to 450°F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.
- Cut tomatoes into ¾-inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.) Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces. Drain, cut side down, on a paper towel for a few minutes.
- Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar (I use a small spoon to sprinkle them so I don't end up dousing too much). Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.
- Using foil on your pan will make clean-up easier, and parchment paper will prevent your tomatoes from sticking. Be sure to use a rimmed baking sheet to catch any juices.
- If the end-pieces of your tomatoes end up forming bowls, liquid will accumulate in them during the cooking process and cause them to steam rather than roast. Poking a few holes in the bottom eliminates this problem.
- These tomatoes are delicious sprinkled with chopped fresh basil. Parsley is tasty as well, or you can use a combo of basil/parsley/oregano/thyme.
- The first time you make these, and particularly if you are using smaller tomatoes, really watch the cooking time...especially towards the end, as they can go from done to burnt quickly.
- This amount of olive oil and balsamic vinegar is appropriate for a 18x13x1" sheet pan full of tomatoes, regardless of the size/types of tomatoes that you start with. If you use less tomatoes, be sure to cut back on the oil, vinegar, and seasonings.