Roasted Tomato Basil Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Prep tomatoes

Wash tomatoes and cut larger ones in half lengthwise; smaller cherry or grape tomatoes can be left whole or halved. Aim for about 2 cups packed.

Season

Place tomatoes in a bowl. Add 2 tbs extra-virgin olive oil, sliced garlic, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if using. Toss gently until evenly coated.

Arrange on sheet

Spread the tomatoes cut-side up (or whole side up for small tomatoes) on the prepared baking sheet in a single layer so they roast rather than steam.

Roast

Roast in the preheated oven for 20–30 minutes, until tomatoes are softened and slightly caramelized at the edges. Larger tomatoes will need closer to 25–30 minutes; small ones about 20 minutes. If garlic is starting to brown too quickly, remove cloves and add back later or nestle them under tomatoes to protect.

Concentrate (optional)

For a more concentrated flavor, roast up to 35–40 minutes at 375°F (190°C) instead of 425°F, or continue roasting at 425°F until juices reduce and edges darken more.

Cool slightly

Remove from oven and let the tomatoes cool for 5 minutes on the baking sheet so juices settle.

Transfer roasted tomatoes and any pan juices to a serving dish or bowl. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Sprinkle the chiffonaded fresh basil over the warm tomatoes so the heat releases basil aroma. Drizzle 1 tsp balsamic vinegar over the top if using, and sprinkle 2 tbs grated Parmesan or Pecorino for a savory finish.

Serve warm or at room temperature. Roasted Tomato Basil is excellent as a bruschetta topping, tossed with pasta, spooned over grilled chicken or fish, or served alongside crusty bread and cheese.

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Rewarm gently or serve chilled as desired.