Oven-Roasted Tomatoes Recipe
These oven-roasted tomatoes are so tender and juicy finished with a sprinkle of sea salt and fresh basil, they are enough to make you fall in love with the season. Use grape tomatoes or larger tomatoes they both roast beautiuflly, just remember the buy the best tomatoes that you can find.
Ingredients
- 500 grams fresh tomatoes, 6 to 8 pack.
- ¼ cup extra virgin olive oil + more for drizzling later
- salt
- fresh thyme
Optional Extras
- fresh basil
- fresh black pepper
- 2 Tbsps. balsamic vinegar
- 2 cloves of garlic
Instructions
- Preheat the oven to 220°C / 428°F.
- Wash and slice the tomatoes in half and place onto a sheet pan (roasting tray). If you are using cherry tomatoes, leave them whole.500 grams fresh tomatoes, 6 to 8 pack.
- Drizze olive oil and sprinkle salt and fresh thyme over the tomatoes and use your hands to get everything nicely combined. Place the tomatoes a good distance apart facing up (the cut side up). This is where you can add the balsamic vinegar and garlic if you are using them.¼ cup extra virgin olive oil + more for drizzling later, salt, fresh thyme, 2 Tbsps. balsamic vinegar, 2 cloves of garlic
- Roast larger tomatoes for 30 minutes and cherry tomatoes for 20 minutes or until they have slight charred edges and turn wrinkly and juicy.
- Serve warm with sea salt, fresh thyme or basil and black pepper. Serve the tomatoes on their own, with bread, salad, pasta, couscous, vegetables etc.fresh basil, fresh black pepper
Notes
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