May 11, 2020
These 30-minute roasted tomatoes are so versatile that you can use them to top pizzas and sandwiches or stir them into salads and grains.
It was weeks ago that I planned a special date for last Saturday. No, it wasn’t dinner out or tickets to anything.
I was supposed to pick-up the second round of plants for our garden. The first round included colder weather crops like kale, arugula and mesclun greens that thrive in the chill.
This order was for the hot weather crops like zucchini, tomatoes and basil.My calendar was marked, and I was counting down the days. Too bad Mother Nature had other plans that involved a freeze warning that left the garden center scrambling to save their inventory. So they were closed.
Having a kitchen garden is one of my favorite things about summer.
Tomatoes are what I look forward to most, so I like getting them into the soil as early as possible.It’s no big deal that I’ll have to wait another week.
In the mean time, I am slicing and roasting my store-bought tomatoes in the oven.There is no better way to bring out strong-tomatoey flavor than roasting. And it doesn’t take much time or effort.
There are 2 ways that I make oven-roasted tomatoes: slow-roasted or quick-roasted.
They are both really good! It just depends on how much time I have, and how I want the tomatoes to turn out.
Slow-roasted tomatoes turn out a little bit drier. When you roast them at a higher temperature for less time. They end up juicier.
Again, with either version you will have tomatoes that have tons of flavor.
It doesn’t matter. You can roast any size tomatoes from big beefsteaks to cherry tomatoes.
Just make sure you have some consistency in thickness when you slice them. The diameter of the tomatoes can vary.
I like to slice medium to large tomatoes about a quarter inch thick. For smaller grape and cherry tomatoes, I slice them in half.
This is what you need to roast tomatoes:
First, I preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Then I arrange the tomatoes across the pan making sure they aren’t overlapping.Next I drizzled them with olive oil and sprinkle on salt and pepper.After the tomatoes have been in the oven for 25 minutes, I check on them. They should be wrinkled, but still pretty juicy. Usually, I end up roasting the tomatoes for another 5 minutes.
These 30-minute roasted tomatoes are great on pizza.You can stir them into pasta, grains or eggs. Cherry and grape tomatoes will hold their shape better than sliced tomatoes.
Besides pizza, you can use sliced tomatoes on sandwiches or on avocado toast.
No matter the season, I am always roasting tomatoes.
Burrata with Roasted Tomatoes
Roasted Eggplant, Tomatoes and Chickpeas
Roasted Zucchini Tomato Lentil Salad
Sheet Pan Baked Feta with Vegetables
Roasted Mediterranean Vegetables and Halloumi
Roasted Tomato Pesto Potato Salad
30-Minute Tomato Zucchini Orzo
The tomatoes will stay good in an airtight container in the fridge for 2 weeks.
If you want to freeze them, place the tomatoes on a wax paper-lined sheet pan or plate in the freezer. They should not be touching. Then once they are frozen, you can put them in a bag or container.
To freeze the tomatoes, place them on a wax paper-lined sheet pan or plate in the freezer. Once they are frozen, transfer them to an airtight bag or container.
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