Roast Tomato Recipe

Preheat oven and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Prepare tomatoes and aromatics

Wash and core the tomatoes. Cut larger tomatoes in half lengthwise; smaller ones can be left whole or halved. Place tomatoes cut-side up (or whole) on the prepared sheet. Scatter the peeled garlic cloves and the sliced onion wedges among the tomatoes. Tuck the thyme sprigs between pieces.

Season

Drizzle the olive oil evenly over the tomatoes, garlic and onion (about 3 tbs). Sprinkle the kosher salt, freshly ground black pepper and red pepper flakes (if using) over everything so all components are lightly but evenly seasoned.

Roast

Roast in the preheated oven for 35–45 minutes, until the tomatoes are soft, edges caramelized and garlic is golden and very tender. For a slightly deeper roast, broil for the last 2–3 minutes while watching closely so nothing burns.

Cool and optionally mash or puree

Remove the pan from the oven and let the roasted vegetables cool 5–10 minutes. Remove and discard thyme stems. For a chunkier addition, gently mash tomatoes and garlic with a fork. For a smoother sauce or addition, transfer to a blender or immersion blender and pulse to desired consistency (be careful with hot liquids).

Adjust seasoning and finish

Taste and adjust seasoning, adding up to 1 tsp more salt if needed and a pinch more pepper. Stir in balsamic vinegar (1 tbs) if using, and fold in grated Parmesan (2 tbs) while still warm so it melts slightly. Tear the fresh basil leaves and scatter over the tomatoes before serving or using as an addition.

Storage and uses

Use immediately as a topping for grilled proteins, pasta, bruschetta, pizza, or as a side. Cool completely and store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze in portions for up to 3 months.