Quick oven-roasted tomatoes burst with a sweet flavor: Toss smaller-sized tomatoes, grape or cherry tomatoes, garlic, and balsamic vinegar. Add the herb you choose to create a perfect side dish, sauce, or toppings.
Quick oven roasting is the perfect way to use all those extra tomatoes. All you need is tomatoes, olive oil, and salt. I like to take it up a notch and add garlic, thyme, and balsamic vinaigrette glaze.
I always use this recipe when I have extra tomatoes that I want to use before they go bad to make ‘salty pasta.’ I know that sounds strange. I make angel hair pasta and toss it with oven-roasted tomatoes, onions, kalamata olives, and capers. Because I tend to throw in so many kalamata olives, this dish has been nicknamed ‘salty pasta’ in my home.
What I Love About This Recipe
- I can modify the flavor by what herbs I use.
- The ingredients are pantry staples.
- I can replace most tomatoes with oven-roasted tomatoes for a more intense flavor.
The ingredients needed you probably already have. This recipe is so flexible that you can substitute almost any herb to meet your preference.
- Extra Virgin Olive Oil – We can all agree that the flavor of EVVO cannot be beaten. For this recipe, you only need one tablespoon of EVVO.
- Balsamic Vinegar Reduction – The water content in vinegar reduction has been reduced using a slow cooking method. The result is concentrated syrup like vinegar. I love this style of vinegar.
- Sea Salt – A sprinkle of sea salt helps draw out moisture while enhancing the tomato flavor.
- Garlic – I recommend using fresh garlic. Nothing compares.
- Herbs – Use the herb of your choice. Suggestions include thyme, parsley, basil, red chile flakes, chiles, and oregano.
Frequently Asked Questions
Yes, they are good for you. Tomatoes are healthier when they have been cooked. You can also control how much oil and salt have been added by roasting them at home.
Any of the small to medium-sized tomatoes are perfect for roasting.
* Cherry tomatoes
* Grape tomatoes
* Pear tomatoes
* Plum tomatoes
* Campari tomatoes
You can substitute oven-roasted tomatoes for any recipe you currently use for regular tomatoes. The flavor of slow oven-roasted tomatoes will be more intense, similar to sun-dried tomatoes. The taste of quick-roasted tomatoes is sweet. Here are a few of my favorite uses:
* Spaghetti or pasta sauce – Use oven-roasted tomatoes instead of fresh tomatoes. Roasted tomatoes will give your sauce a much deeper flavor. Because your sauce might need more tomatoes than you have, use a combination of fresh/canned and oven-roasted tomatoes.
* Tomato soup – Blend the tomatoes with broth and seasonings into a soup for a rich flavor.
* Pesto – Blend oven-roasted tomatoes, roasted red peppers, olive oil, garlic, basil, and parsley in a food processor until paste forms. Use the pesto on pasta, bruschetta, or sandwiches.
* Pizza – Cut the tomatoes into the desired size and use them as a pizza topping.
* Salad – Use oven-roasted tomatoes in salads, including pasta and couscous salads.
The water content decreases, which intensifies the flavor. For an almost sundried roasted tomato, turn the oven to 200 degrees and cook for 3 – 4 hours. This long roasted style is even more flavor-intense.
- Countertop Instructions: Allow to fully cool and then place in an airtight container or ziplock bag for up to three days.
- Refrigerate Instructions: Place in an airtight container and store in the refrigerator for up to seven days.
- Freezing Instructions: Place in an airtight container and store in the freezer for up to three months.
Quick Oven Roasted Tomatoes with Garlic
- Baking sheet
- Small bowl
- Wooden spoon
- 2 pounds (907g) tomatoes, small to medium size
- 2 tablespoons (28g) olive oil, for drizzling
- 1 tablespoon (16g) balsamic vinegar
- 1 teaspoon (6g) salt
- 5 cloves (15g) garlic, minced
- 1 teaspoon (2g) herb of choice
Quick Roasted Tomatoes
- Prep: Preheat the oven to 450. Line a baking sheet with parchment paper
- Tomatoes: Cut the tomatoes in half. In a medium-sized bowl, toss the tomatoes with olive oil, balsamic vinegar salt, garlic, and thyme. Place seed side up on the baking sheet. Sprinkle with sea salt.2 pounds (907g) tomatoes, small to medium size, 2 tablespoons (28g) olive oil, for drizzling, 1 tablespoon (16g) balsamic vinegar, 1 teaspoon (6g) salt, 5 cloves (15g) garlic, minced, 1 teaspoon (2g) herb of choice
- Cook: Roast the tomatoes for 20 minutes or until they start to brown. Remove from the oven and season with additional salt if desired. Check the tomatoes frequently, as they can go from perfect to burnt very quickly.
- Small to medium-sized tomatoes are ideal for roasting. If the tomato is large, such as a compari, quarter the tomato
- Tomatoes can be stored in the refrigerator for 3 days in an airtight container.
- I do not recommend freezing tomatoes. The texture changes to mush and the flavor is not the same.