Quick Oven Roasted Tomatoes
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Smaller Tomatoes, (halved (I used Campari tomatoes) )
- 2 to 3 garlic cloves, (minced)
- Kosher salt and black pepper
- 2 tsp fresh thyme, (stems removed)
- 1 tsp sumac
- 1/2 tsp dry chili pepper flakes,
- Extra virgin olive oil,
- Crumbled feta cheese, (optional)
Instructions
- 1
Preheat the oven to 450 degrees F.
- 2
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- 3
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- 4
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- 5
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.