Summer is (of course!) the best time of year to make roasted tomatoes. Use any type of tomatoes you prefer, they'll all taste absolutely yummy.
There are so many things you can do with roasted tomatoes: add them to pastas, as a topping for bruschetta (see photo below), serve as a side with steak, or as part of an antipasti platter. I'm certain you'll think of other ways to use them and if you do, let me know!
- Tomatoes (however many you choose)
- Sea salt
- Garlic, chopped or grated and some whole cloves to roast
- Fresh herbs basil, lemon thyme (you can use other herbs such as oregano or regular thyme)
- Sea salt
- Extra virgin olive oil
- Preheat oven to 200°F
- Cut tomatoes into halves and place on a sheet pan, cut side up
- Sprinkle with sea salt
- Finely chop or grate garlic and place a small amount on each tomoto
- Place whole garlic cloves throughout the pan
- Drizzle with a generous amount of EVOO
- Sprinkle herbs over the tomatoes
- Roast in the oven until the juices run from the tomatoes and the garlic is soft. The roasting time will depend on the size of the tomatoes you choose, so the timing can run anywhere from 2 to 3 or 4 hours.
- When tomatoes are done, remove from the oven; cool on a rack, and store in jars if not using immediately. They’ll keep for at least a week in the refrigerator.