Roasted tomatoes are not only a delicious side dish, but also an amazing ingredient for sauces, and a way to prepare your bounty for freezing.
- olive oil
- sea salt
- ground black pepper
- garlic, minced (optional)
- fresh thyme (optional)
Preparation time 10mins
Cooking time 50mins
Adapted from jamesandeverett.com
Heat oven to 450°F. Position rack in the center of the oven.
Cut tomato in half and remove the seeds with a spoon. Arrange the tomatoes on a sheet pan or baking dish, cut sides up, in a single layer. Drizzle with olive oil. Sprinkle with salt and pepper, and garlic and thyme if desired.
Roast for 25 to 30 minutes or until tomatoes begin to caramelize.
Serve warm as a side dish or use them to make a sauce.
Allow to cool, and place in an air tight container. Tomatoes will keep in the fridge for up to five days, or place them in freezer bags to freeze for up to six months. Tomatoes can also be packed in jars with olive oil and sealed following safe canning instructions.