Tonight, I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter, so I decided to roast them up. Wow. Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like tomato candy.
If you troll the interwebs, there are tons of recipes for slow-roasted tomatoes. Most of them call for putting the tomatoes in a low oven (225°F) for several hours. I’m sure these tomatoes are scrumptious, but I don’t have 3-6 hours to wait for tomatoes to cook. I have things to do, people!
Time to make Oven-Roasted Tomatoes!
Serves 2
Ingredients:
- 10 plum tomatoes (Choose a tomato variety with more flesh and less seeds.)
- 1 tablespoon Sunny Paris seasoning (or your favorite dried herb blend)
- Kosher salt
- Freshly ground pepper
- 2 tablespoons of extra virgin olive oil (or your preferred melted fat)
Method
I preheated the toaster oven to 400°F and cleaned the tomatoes. (Alternatively, you can preheat the oven to 300 F and cook the tomatoes for 2 hours.)
I cut the tomatoes in half lengthwise and spread them in a single layer, cut-side up, on a foil-lined baking tray.
I evenly sprinkled Sunny Paris seasoning, salt, and pepper on the tomatoes and drizzled on the extra virgin olive oil.
I popped the tray in the oven and let the tomatoes roast for approximately 45 minutes, rotating the tray a couple of times to ensure even cooking. The tomatoes are done when they’re a little brown on the edges, shrunken a bit, and moist and chewy. Give it a try!
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PRINTER-FRIENDLY RECIPE CARD
Oven-Roasted Tomatoes
Ingredients
- 10 plum tomatoes Choose a tomato variety with more flesh and less seeds.
- 1 tablespoon Sunny Paris seasoning or your favorite dried herb blend
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoon extra virgin olive oil or your preferred fat
Instructions
- Preheat the toaster oven to 400 F and clean the tomatoes.
- Cut the tomatoes in half lengthwise and spread them on a single layer, cut-side up, on a foil-lined baking tray.
- Evenly sprinkle the dried herb blend seasoning, salt, and pepper on the tomatoes and extra virgin olive oil.
- Pop the tray in the oven and roast the tomatoes for 45 minutes, rotating the tray a few times to ensure even cooking. The tomatoes are done when they're a little brown on the edges, shrunken a bit, and moist and chewy.
Nutrition
