I love tomatoes in any and every way possible. Sliced on a sandwich, chopped in salsa, cooked in sauce and fresh from the garden are all scrumptious. Tomatoes are versatile and delicious. One of my favorite ways to prepare the all-purpose tomato is roasted.
Roasted tomatoes have the most amazing flavor and are very easy to make. I love to use Romas when roasting tomatoes but any tomato will do. You can slice them thin or just halve them depending on how you will use your roasted tomatoes.
Add them to salads, soups, or sandwiches. Toss roasted tomatoes with some pasta, garlic, olive oil, and parmesan for a delicious simple meal. Compliment your main dish of chicken, fish or pork with some roasted tomatoes. Put some roasted tomatoes on a charcuterie board or the top of crostini.
There are numerous ways to use roasted tomatoes to add wonderful flavor and texture to just about any dish. It’s also a great way to preserve tomatoes since they can be kept in the freezer for up to six months. I hope you are inspired to give roasted tomatoes a try.
Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27
Oven Roasted Tomatoes
2 pounds plum tomatoes
Salt and pepper
- Preheat oven to 400℉
- Line a rimmed baking sheet with parchment.
- Slice tomatoes in half. Gently remove the seeds and stems.
- Place the sliced tomatoes on prepared baking sheet.
- Drizzle with olive oil and salt and pepper.
- Bake for 35 to 40 minutes until tomatoes begin to carmelize.
- Cool and add them to your favorite dish.
Store roasted tomatoes in the refrigerator for up to 5 days or freeze for up to 6 months.
- Preheat oven to 350℉
- Slice baguette into ¼ inch rounds.
- Brush each side with olive oil and place on a baking sheet.
- Bake for 15 minutes until crisp and golden brown.
Add whatever toppings you like to the crostini.
I topped mine with ricotta cheese, roasted tomatoes, and fresh oregano.
For this recipe and more go to Mustard Seed Sentinel.