Quick Roasted Tomatoes Recipes

QUICK ROASTED TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Halve the tomatoes crosswise. Lay the tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Cut each thyme sprig in half crosswise and place half a sprig on each tomato. Roast until the tomatoes are tender and beginning to brown, about 20 minutes.
• Transfer the tomatoes to a plate and season with additional salt and pepper and serve.

ROASTED TOMATOES

Steps:

• Preheat oven to 450°F.
• Wash tomatoes and cut in half (if they're large tomatoes, cut into quarters).
• Toss tomatoes with remaining ingredients.
• Place in a rimmed baking pan or dish. Roast 10-20 minutes or to desired doneness.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.