Oven-roasted tomatoes for the time-pressed
While I prefer the results you get from slow-roasting tomatoes for 3-4 hours in a warm oven, when time is short, quick-roasting in a hot oven produces a very good product. Quick-roasted tomatoes are not quite as flavor-concentrated, and they are juicier than slow-roasted tomatoes. They are great as a side to steak or poultry.
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Careful with your garlic
Skip chopping or slicing garlic for your quick-roasted tomatoes as the garlic will burn in the higher heat. See pictures to see what happens to sliced garlic when cooked in a hot 425 degree oven. If you really want roasted garlic, roast whole garlic instead of sliced or chopped garlic as the chopped garlic will burn in the hot oven. Roasting a whole head of garlic results in a squishy, delicious garlic paste that can be spread on baguettes and served with your roasted tomatoes.
- 1 dozen roma tomatoes, sliced in half lengthwise
- Olive oil
- 3 T rosemary, basil or thyme
- Sea salt
- 1-2 heads of garlic, optional
- Heat your oven to 425 degrees. Rub a little olive oil in the bottom of a roasting pan. Toss tomatoes with a generous splash of olive oil and sprinkle with herbs, salt and pepper. Turn tomato halves so they are all cut-side up in pan. Cook 30-45 minutes, checking every 15 minutes to insure they don't burn.
- If you want to add roasted garlic to your recipe, slice the tip off of a head of garlic, place on a sheet of foil, splash on a bit of olive oil, replace the cut garlic tip and wrap in foil. toss the foil-wrapped garlic in the tomato pan and roast whole along side your tomatoes. The garlic will take 45 minutes to an hour and is done when inside is soft.
- If you have any leftovers, store in fridge covered in olive oil for about a week or freeze.
THIS SERVES WELL WITH