|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||5%|
|Total Sugars 4g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted tomatoes take just minutes to prepare and a little time in the oven. The high heat and a few simple seasonings give them an excellent flavor, creating an ideal side dish for steaks, roasts, pork, chicken, and several vegetarian mains. You can also add the tomatoes to pasta dishes and salads or use them as a pizza topping.
This roasted tomato recipe uses plum tomatoes and works well for other varieties, from cherry tomatoes to heirlooms and beefsteaks. You'll need to cook smaller tomatoes for less time and larger tomatoes a bit longer. For most, there's no need to core the tomatoes, as the center softens up wonderfully. Instead, simply cut them in half and season them with balsamic vinegar, garlic, and olive oil for a flavor enhancement that ensures each bite tastes amazing.
Make as many tomatoes as you need. They keep well for a few days, and though you'll lose some of that freshly roasted texture, they can be frozen and incorporated into recipes. The roasted tomato flavor is an excellent addition to tomato-based sauces like marinara and soups.
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 medium clove garlic, finely minced
6 medium plum tomatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Gather the ingredients. Place the rack in the center of the oven and preheat to 450 F.
In a small bowl, combine the olive oil, balsamic vinegar, and garlic. Set aside and let the garlic infuse the liquids while you prepare the tomatoes.
Cut the tomatoes in half and set them in a roasting pan with the cut side up.
Drizzle the garlic-infused vinegar and oil over top of the tomatoes, ensuring each gets a little garlic. Season with pepper and salt.
Roast in the oven for 25 to 30 minutes, until the tomatoes are tender and sizzling.
How to Store and Freeze
Once they reach room temperature, refrigerate the roasted tomatoes in an airtight container for up to four days. Reheat in a 400 F oven for about 20 minutes.
To freeze and use as an ingredient later, place the cool tomatoes in a freezer bag or container, and use them within six months.
- Plum and cherry tomatoes don't require any extra prep work. If you're using other tomatoes, remove the top before cutting it in half and remove any tougher core pieces. You can remove the seeds if you like.
- To make ahead, season the tomatoes in a covered dish, then refrigerate until ready to roast.
- Use a metal pan as most glass and ceramic bakeware cannot handle the high temperature.
- Skip the vinegar entirely, or switch to red wine or an aged vinegar.
- Some really acidic tomatoes could use a little sweetener, so sprinkle a bit of sugar on top.
- Add dried or finely chopped fresh herbs. Classic choices include basil, oregano, and thyme, while parsley is a nice finishing touch once the tomatoes are out of the oven.
- Add just a bit of cayenne or crushed red pepper for a kick of flavor.