1 tablespoon olive oil plus more for greasing pan
1–1/2 – 2 pounds assorted tomatoes, cherry & grape tomatoes halved, larger tomatoes sliced 1/4-inch-thick
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil and grease it with a light coating of olive oil.
Arrange the tomatoes in a single layer. Drizzle them with 1 tablespoon olive oil and sprinkle with salt and pepper.
Roast for 25 minutes before checking on the tomatoes. They should be wrinkled, but still juicy. If not, let them cook another 5 minutes.
Warm tomatoes can be used immediately.
Cool to room temperature before storing in an airtight container in the refrigerator up to 2 weeks.