Roasted Tomatoes
How to make beautiful and delicious roasted tomatoes. DOn't forget to check out my step by step photos and tips above!
- Prep time
- 5 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ lb roma tomatoes (10 large roma tomatoes, halved)
- 5 to 6 shallots (halved and peeled)
- 2 heads garlic (cloves separated and peeled)
- 2 tbsp balsamic or red wine vinegar (30mL)
- 3 tbsp olive oil (45mL)
- 2 tsp Herbes de Provence (1g)
- ¾ tsp. kosher salt (4g)
- 1/2 tsp ground black pepper (3g)
- ¼ tsp chile flakes (500mg)
- 3 springs fresh thyme
- Garnish: fresh basil
Instructions
- 1
Preheat the oven to 375F. If desired, cover a large rimmed baking sheet with aluminum foil to make clean up easy.
- 2
Using your thumbs, remove excess seeds and juice from halved tomatoes.
- 3
Place halved tomatoes and shallots on pan, cut side up; place garlic cloves in tomato halves; drizzle with vinegar and olive oil.
- 4
Sprinkle evenly with Herbes de Provence, salt, pepper, and chile flakes. Scatter thyme over tomatoes.
- 5
Bake for 45 to 55 minutes, rotating pan once to encourage even cooking.
- 6
Garnish with basil, if desired. Refrigerate up to 1 week, or freeze in a resealable plastic bag up to 6 months.