Roasted Tomatoes (Any Variety!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
130 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean
Roasted Tomatoes (Any Variety!)
Description
This recipe for Roasted Tomatoes involves cutting tomatoes to sizes appropriate for even roasting—halving, quartering, or leaving small varieties whole—and mixing them with finely chopped garlic and shallots, balsamic vinegar, olive oil, salt, and freshly ground black pepper. Spreading them in a single layer on a baking sheet ensures even roasting at 375°F (190°C).
Roasting lasts roughly 30-45 minutes, depending on the tomato size and variety, with periodic checks to achieve the desired wrinkled texture and caramelization. The juices reduce during cooking, forming a thick, flavorful sauce. The acidic balsamic vinegar balances the natural sweetness, and the garlic and shallots add savory depth.
These roasted tomatoes are versatile as a side dish, a topping for grains, pastas, or proteins, or a component for sauces and spreads. Their intensely concentrated flavor results from slow roasting, making them suitable for a variety of uses in cooking.
Ingredients
- 3 pounds tomato such as cherry, grape, campari, or plum tomatoes; any variety will work, fresh ripe
- 1½ tablespoons garlic finely chopped
- 3 tablespoons shallot or onion, finely chopped
- 1 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper or to taste, freshly ground
Instructions
- Arrange a rack in the center of the oven and preheat to 375°F/190°C.
- Cut the tomatoes in half for quicker roasting and more caramelization. If using small cherry tomatoes or grape tomatoes, you can leave them whole. If using any tomato larger then a plum tomato, cut them into quarters or large wedges.
- Transfer the tomatoes to an un-lined sheet pan, along with the garlic, shallot, balsamic vinegar, olive oil, salt, and pepper. Toss with your hands until well-combined, and spread the tomatoes out into a single layer.
- Roast the tomatoes for 30 minutes, and check their progress. Continue roasting for another 5-15 minutes, checking on them every 5 minutes until they are wrinkly, caramelized, and the juices have reduced to a sauce consistency.
- If the edges are burning, turn off the heat, tilt the pan so any remain liquid flows to the corners to naturally deglaze the pan. If the liquid does not flow, then your tomatoes are probably done!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 414mg | 17% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 53mg | 59% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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