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Oven Roasted Tomatoes

Slow Roasted Tomatoes with Basil - These are good on anything from eggs to pasta. from www.onelovelylife.com
The end of summer means the end of tomato season.

Sigh.

I’ll miss it.

Thankfully, there’s a delicious way to use up the last of your tomatoes, or to turn your lamest winter tomatoes into something tasty.

The answer is roasting.


Slow Roasted Tomatoes - Scoop over grilled chicken or stir into pasta! from One Lovely Life Oven Roasted Tomatoes from www.oneloveylife.com
This roasting process brings out such divine flavors! Caramelized edges, concentrated tomato flavor, and fabulous tender texture. You can season these any way you please. We roasted ours with a little olive oil, salt, and pepper. They were fabulous. We set aside half of the tomatoes and flavored them with a bit of fresh basil. They were di-vine. If you like, you could add oregano, or balsamic vinegar, or a bit of parmesan. They are just delicious.

So, what can you use these on? Well, if you don’t devour them all straight up, you can use them on toasted bread for bruschetta, toss them with a bit of pasta for a quick “sauce,” add them to a breakfast sandwich (bacon, a soft-cooked egg, and roasted tomatoes. You’ll thank me)… put a few on a grilled ham and cheese with a bit of pesto, add them to a quiche, or use them on pizza.

Are you inspired yet? Me too. I think I’m going to have to make another batch. Stat.

Oven-Roasted Tomatoes // One Lovely Life

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Oven-Roasted Tomatoes


  • Yield: 4 1x

Ingredients

Scale
  • 2 (10oz) containers of cherry tomatoes, halved
  • 12 Tbsp olive oil
  • salt and pepper
  • optional toppings: fresh basil, oregano, balsamic vinegar, parmesan cheese

Instructions

  1. In a medium bowl, toss tomatoes with olive oil, salt and pepper. Spread out in a single layer on a baking sheet lined with parchment or foil (for easier clean-up).
  2. Roast at 375 degrees for 45-60 minutes, or until wrinkly with slightly charred edges. Toss with any desired optional toppings.
  3. Tomatoes will keep well in the refrigerator covered with a bit of olive oil for about 1 week.

 

8 Comments

  1. It’s so strange you should put this up, we have had roasted tomatoes incorporated in nearly every dinner so far this week… and tonight will be no exception!
    I LOVE them so. Which is strange because I really struggle to eat raw fresh tomatoes at all.
    xxx

  2. Thanks for posting this, Emily! Sometimes I get so bombarded with fancy things on Pinterest/blogs that I forget about simple, flavorful dishes that don’t have to be pin-worthy to be amazing. That grilled ham and cheese with pesto and a pizza with this as a base totally have my name on them!

  3. Just wanted to double check as either the temp of 375f or the time 45-60 mins seems excessive. 10 mins at 400f works exceptionally well too, just to let you know.

    1. John – You’re right! There are a lot of times that work, depending on the size and ripeness of your tomatoes. If you’re doing full-size tomatoes, I’ve found that 45 minutes or longer works great. They take longer to caramelize. If you’re doing baby tomatoes (as pictured) a shorter time works well. The biggest thing is to keep an eye on them. You can cook them at a lower temp for longer or higher temp for a shorter time. It all works!

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