roasted tomatoes

6    |   
Prep Time:
5 minutes    |   
Cook Time:
1 hour

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roasted tomatoes

These are my secret weapon in the kitchen. You can make them all year long and even winter tomatoes taste like candy cooked this way. They’re great with roast chicken and lamb, but I also love them as part of an antipasto platter with sliced manchego cheese, on top of crostini with goat cheese and basil, and chopped and tossed with basil and olive oil over hot pasta.


12 Roma (plum) tomatoes
olive oil
kosher salt
freshly ground pepper
1 teaspoon dried thyme or 1 branch fresh rosemary


Preheat an oven to 375°F. Slice each tomato in half lengthwise (don’t core or seed or anything). Lightly brush a sided baking sheet with olive oil. Spread tomatoes on baking sheet and sprinkle tops with a little oil, then sprinkle generously with salt, pepper, and thyme or the leaves from the rosemary branch, stripped off. With your hands, toss the tomatoes and seasonings until evenly coated. Spread the tomatoes out, cut sides up.
Bake tomatoes until soft and slightly caramelized, about 1 hour, checking once or twice to make sure tomatoes are not scorching (if scorching, loosen tomatoes with a spatula and continue to roast). Serve hot, warm or at room temperature.