Oven Roasted Tomatoes
Tomatoes are starting to come on in our garden. In past years we’ve eaten them in salads while they were in season, or froze and canned them for the winter.
Not once did I ever think to roast them. I could just kick myself in the beee-hind for that! Especially since it was so easy to do.
I quartered about 6 tomatoes and placed them in a small roasting pan. They were drizzled with olive oil, salt and peppered and then got a touch 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.
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. Or caramelize an onion to serve with them.
Throw some red or green peppers in the pan… The possibilities, their endless, and all delicious. ENJOY!
Oven Roasted Tomatoes
- 5 or 6 firm ripe tomatoes cut into quarters
- Drizzle of olive oil
- Salt and pepper to taste
- 1 Teaspoon garlic powder
Preheat oven or toaster oven to 325 degrees.
Place the quartered tomatoes in a small roasting pan 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.
Because I used my toaster oven, I placed the roasting pan on the bottom shelf of the toaster oven. You'll have to adjust the placement of the roasting pan in a regular over to the middle rack.