Description
These roasted tomatoes offer a delightful burst of concentrated flavor, combining sweet, tangy, and savory notes enhanced by garlic, balsamic vinegar, and fresh herbs. Perfect as a side dish or a flavorful addition to salads, pastas, or sandwiches.
Ingredients
Tomatoes
- 5 extra-large tomatoes (or an equivalent amount of smaller tomatoes)
Seasoning and Garnish
- 2 large garlic cloves (minced)
- 4 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- 2 tablespoons chopped fresh herbs (such as basil, thyme, or parsley)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil, then place a sheet of parchment paper on top to prevent sticking and ease cleanup.
- Slice and Drain Tomatoes: Cut the tomatoes into 3/4-inch thick slices. For jumbo tomatoes, you should get about three slices each; smaller tomatoes like plums can be halved. Remove all seeds and juices from each slice. Poke a few holes in any tomato end-pieces to allow moisture to escape. Place the tomato slices cut side down on a paper towel and let them drain for a few minutes to reduce excess moisture.
- Season the Tomatoes: Arrange the tomato slices on the prepared baking sheet in a single layer. Sprinkle the minced garlic evenly over the tomatoes. Drizzle them gently with the extra-virgin olive oil and balsamic vinegar, using a small spoon to avoid over-saturating. Then sprinkle evenly with sugar, salt, and freshly ground black pepper to taste.
- Roast the Tomatoes: Place the baking sheet in the preheated oven and roast the tomatoes for 25 to 30 minutes. Check them at 15 minutes the first time you make this recipe to monitor caramelization. The tomatoes are done when they turn soft, dark, and caramelized.
- Finish and Serve: Remove the roasted tomatoes from the oven and sprinkle with chopped fresh herbs of your choice. Serve warm or at room temperature as a versatile side dish or ingredient.
Notes
- Use fresh herbs like basil, thyme, oregano, or parsley to complement the roasted tomatoes.
- Removing seeds and juices helps concentrate the tomato flavor and prevents sogginess.
- Adjust the amount of sugar based on the natural sweetness of your tomatoes.
- These roasted tomatoes can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
