Roasted Tomato Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.

Halve the tomatoes

Wash and dry the tomatoes. Cut each tomato in half lengthwise (for Roma/plum) or into thick slices if using round tomatoes. Place cut side up on the prepared baking sheet, leaving a little space between halves.

Season

Drizzle the tomatoes evenly with 2 tablespoons olive oil. Sprinkle the sliced garlic over and between the tomatoes. Evenly scatter fresh thyme leaves (or dried thyme), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and red pepper flakes if using. Gently press a few garlic slices onto the tomato flesh so they roast with the tomatoes.

Roast

Roast in the preheated oven for 25–35 minutes, until tomatoes are softened, edges are caramelized, and garlic is golden-brown. For slightly charred, blistered tops, switch to broil for the last 1–2 minutes while watching closely to avoid burning.

Finish

Remove the pan from the oven. While the tomatoes are hot, sprinkle torn basil leaves over them and drizzle with 1 teaspoon balsamic vinegar if using. Scatter grated Parmesan if desired. Taste and adjust seasoning with additional salt, pepper, or a little more olive oil.

Serve

Serve warm or at room temperature as a side dish, on toasted bread as a crostini topping, stirred into pasta, or as part of a salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.