Quick Oven Roasted Tomatoes Recipe
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Servings: 6 people
Equipment
- Large sheet pan
Ingredients
- 2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
- 2 to 3 garlic cloves, minced
- Kosher salt and black pepper
- 2 tsp fresh thyme, stems removed
- 1 tsp sumac
- 1/2 tsp dry chili pepper flakes, I used Aleppo Pepper which is milder
- Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
- Crumbled feta cheese, optional
Instructions
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Video
Notes
- What kind of tomatoes to use? You can use a different tomato variety in this recipe. I typically avoid using larger steak tomatoes, but you can use Roma tomatoes, smaller vine-ripe tomatoes and the like. Just be sure to cut them in halves or quarters as needed depending on their size. If you use smaller tomatoes such as cherry or grape tomatoes, you can leave them whole or you can also reduce the oven heat to 400 degrees F for those.
- Make extra to store. You can simply double or triple this recipe if you plan on storing the roasted tomatoes for later use. You may need to go a little bit longer in the oven, just watch for the tomatoes to get super tender and begin to release their juices.
- How to store. Do not add the feta cheese if you plan to store the roasted tomatoes for later. Bring them to room temperature and store in fridge in a tight-lid mason jar for 3 to 5 days. You can also freeze them in freezer bags for up to 4 months! Thaw in fridge overnight before use.
- Visit our Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
Nutrition
Calories: 30.4kcal | Carbohydrates: 5.6g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 201.5mg | Potassium: 358.3mg | Fiber: 1.8g | Sugar: 4g | Vitamin A: 1272.1IU | Vitamin C: 21.5mg | Calcium: 16.9mg | Iron: 0.5mg
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