Quick Oven Roasted Tomatoes Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
304 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Quick Oven Roasted Tomatoes Recipe
Description
The recipe begins by coating halved tomatoes with minced garlic, kosher salt, black pepper, fresh thyme, sumac, and crushed red pepper flakes, then generously drizzling with extra virgin olive oil. Roasting at 450°F for 30 to 35 minutes softens the tomatoes until they collapse and their juices intensify the taste. This method brings out natural sweetness while allowing the spices and herbs to infuse the fruit.
The roasted tomatoes develop a tender texture with a slight caramelized edge and infused herbal and spicy flavors, making them versatile for serving warm or at room temperature. A sprinkle of feta cheese at serving adds a creamy, salty contrast if desired, though it should be omitted if storing leftovers.
Adjustments in tomato variety can be made, but smaller tomatoes like Campari, Roma, or vine-ripened types work best for this roasting. Lower roasting temperatures suit whole smaller tomatoes like cherry or grape varieties.
Roasted tomatoes can be stored in the refrigerator for several days or frozen for longer preservation. Avoid adding feta if planning to store. They can be used later in salads, sandwiches, or as a side dish.
Ingredients
- 2 lb tomatoes halved (I used Campari tomatoes, smaller
- 2 to 3 garlic minced, cloves
- kosher salt
- black pepper
- 2 tsp thyme stems removed, fresh
- 1 tsp sumac
- 1/2 tsp crushed red pepper flakes I used Aleppo Pepper which is milder, dry
- extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
- feta cheese optional, crumbled
Instructions
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Notes
- Use medium-small tomatoes like Campari or Roma; avoid large steak tomatoes unless cut smaller.
- For smaller tomatoes (cherry or grape), roast whole at 400°F to prevent overcooking.
- To store leftovers, cool to room temperature and refrigerate in a sealed container for 3–5 days without feta.
- Roasted tomatoes freeze well for up to 4 months; thaw overnight in fridge before use.
- Do not add feta cheese if storing leftovers as it does not freeze or refrigerate well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 30.4kcal | 2% |
| Carbohydrates | 5.6g | 2% |
| Protein | 1.4g | 3% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 201.5mg | 8% |
| Potassium | 358.3mg | 8% |
| Fiber | 1.8g | 7% |
| Sugar | 4g | 8% |
| Vitamin A | 1272.1IU | 25% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 16.9mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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