Roasted Tomatoes Recipe

Roasted Tomatoes

1. 1

   Preheat and prepare

   Position a rack in the middle of the oven and preheat to 200°C (400°F). Lightly oil a rimmed baking sheet or line it with parchment paper for easier cleanup.

2. 2

   Prep tomatoes

   Wash the tomatoes and dry them. Cut each tomato in half lengthwise (for roma/plum) or into quarters if larger. Place the tomato halves, cut side up, on the prepared baking sheet in a single layer so they roast evenly.

3. 3

   Season

   Drizzle the tomatoes evenly with the 4 tbsp of extra-virgin olive oil. Scatter the thinly sliced garlic over and between the tomatoes. Tuck the fresh thyme sprigs among the tomatoes. Sprinkle the dried oregano, granulated sugar (if using), sea salt, freshly ground black pepper, and red pepper flakes (if using) evenly over everything.

4. 4

   Roast

   Roast in the preheated oven for 25–40 minutes, depending on tomato size and desired result: 25–30 minutes for softened, still-juicy tomatoes; 35–40 minutes for more concentrated, slightly caramelized edges. Rotate the pan once halfway through for even browning.

5. 5

   Concentrate (optional)

   If you want an even more concentrated flavor, lower the oven to 150°C (300°F) after initial roasting and continue to roast another 20–30 minutes until most of the juices have reduced and the tomato flesh is jammy. Watch closely to avoid burning the garlic.

6. 6

   Finish

   Remove the pan from the oven. Discard thyme stems. Taste one tomato and adjust seasoning with a pinch more salt or pepper if needed. Sprinkle torn fresh basil leaves over the hot tomatoes and grate the optional Parmesan or Pecorino over them while still warm so it melts slightly.

7. 7

   Serve and store

   Serve warm as a side dish, tossed with pasta, on crostini, or chilled and added to salads. Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Reheat gently in a low oven or use straight from the fridge on room-temperature dishes.