Oven Roasted Tomatoes are a delicious summer side dish featuring garden-fresh tomatoes that have been drizzled with olive oil and balsamic vinegar, seasoned with garlic, salt, and pepper, and roasted to sweet and savory, caramelized perfection!
5extra-large tomatoesOR an equivalent amount of smaller tomatoes
2large garlic clovesminced
4tablespoonsextra-virgin olive oil
1 ½tablespoonsbalsamic vinegar
Freshly ground black pepper
2tablespoonschopped fresh herbssee 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.