Sides
Roasted Tomatoes
Description
Roasted Tomatoes are anything and everything you want them to be…and you are going to want them a lot. Jammy, sweet, and perfect for sandwiches, salads, and inhaling right off the sheet pan, give this recipe a try when you have tomatoes on hand!
Ingredients
- 2 pounds tomatoes such as Roma, beefsteak, plum, or Campari
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons honey
- 2 garlic cloves minced (about 2 teaspoons)
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- Chopped fresh basil or fresh thyme or oregano, optional for serving
Directions
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a double layer of parchment paper.
- Prep the tomatoes: if the tomatoes are golf ball-sized or smaller, slice in half crosswise. If larger than a golf ball, cut into quarters. Trim away or scoop away the cores (you can keep some of the seeds and pulp)
- Arrange the tomatoes on the prepared baking sheet, cut sides up. Drizzle the olive oil, balsamic vinegar, and honey over the top, then sprinkle with the garlic, salt, and pepper. With your fingers, gently rub the garlic, oil, and seasonings over the tops of the tomatoes to distribute them more evenly.
- Roast tomatoes for 30 to 35 minutes, until the tomatoes collapse and begin to darken at the edges and underneath. Sprinkle with fresh basil. Enjoy warm or at room temperature. Serve on everything.
