Oven Roasted Tomatoes
The flavor of Oven Roasted Tomatoes is incredible. The roasting brings out a slight sweetness in the tomatoes along with a roasted flavor. In past years we’ve eaten our tomatoes from the garden in salads while they were in season, or froze and canned them for the winter. Not once did I ever think of roasting them. I could just kick myself in the beee-hind for that! Especially since it was so easy to do.
Oven Roasted Tomatoes- Ingredients:
- 5 or 6 firm-ripe fresh tomatoes
- A drizzle of Olive Oil
- Salt and Pepper to taste
- 1 Teaspoon garlic powder
- A sprinkling of real grated Parmesan Cheese (optional)
I quartered about 6 tomatoes and placed them in a cast iron skillet, you can also use a baking dish. They were drizzled with olive oil, salt and peppered and then had a Teaspoon of garlic powder sprinkled on them to boot. Since we had an extremely hot day today and the air conditioner was already working overtime, I decided to use my toaster oven to roast them. You can also use a convection oven or a regular oven.
They went into the toaster oven at 325 degrees for an hour and a half. Just enough time to keep them in tact and slightly charred. The skins were wrinkled but the tomatoes were still juicy. PERFECT! The flavor was incredible. The roasting brings out a slight sweetness in the tomatoes along with a roasted flavor. I served them with fresh basil from the garden. What a lovely side dish they made.
Just think of the different ways you could serve Oven Roasted Tomatoes.
- Add a little Italian seasoning or fresh garlic,
- Slice up an onion to roast along with the tomatoes.
- Caramelize an onion to serve with them.
- Throw some red or green peppers in the pan to roast along with the tomatoes
The possibilities are endless, and all delicious. Vine ripened tomatoes from the garden never tasted so good, ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Beet Salad…Baked Cabbage…Tomato Mozzarella Parmesan Bake…Pennsylvania Dutch Pepper Cabbage… Tomato Galette…Mexican Street Corn
Oven Roasted Tomatoes
Equipment
- oven proof pan
Ingredients
- 5 or 6 firm ripe tomatoes cut into quarters
- Drizzle of olive oil
- Salt and pepper to taste
- 1 Teaspoon garlic powder
- sprinkling of real Grated Parmesan Cheese
Instructions
- Preheat oven or toaster oven to 325 degrees.
- Place the quartered tomatoes in a small roasting pan, cast iron skillet or baking dish. Drizzle the tomatoes with olive oil. Salt and pepper the quarters and sprinkle with garlic powder.
- Place the roaster in the preheated oven or toaster oven for 1 hour and 30 minutes uncovered. Tomatoes should be slightly charred, with wrinkled skins but still keep their shape and are juicy. Serve immediately.
Notes
Looking for more ways to use fresh vine ripened tomatoes, try these recipes from other bloggers…Fresh Tomato Soup…Real Tomato and Basil Bruschetta
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Can these me frozen?
I wouldn’t freeze them Maryann,It would really take away from the flavor of the roasted tomatoes. I would think freezing them would add to much water.
I, can’t wait to try these. Do you put the cheese on after they come out of the oven?
HI Beverly, YES after they come out of the oven, sprinkle grated cheese if you like.
Thanks’ Bunny
My tomatoes in my garden are almost ripe and we always have more than we can eat. So this will be the perfect way for me to get to enjoy them all year long.
What a perfect dish for my garden tomatoes! So super yummy!
Thanks so much for posting this recipe! When I lived in Brooklyn, there was a great breakfast place we used to go to called The Egg. And they had roasted tomatoes and eggs as one of their famous dishes. Well, this is the closest I’ve been able to find to that delicious meal. Thanks!
Beautiful, classic and a great recipe to have on hand once all those yummy summertime tomatoes start ripening.
Thank you.
These are absolutely delicious!