Oven Roasted Tomatoes
Slow roasted tomatoes, delicious for using in a variety of dishes! Put them in soups or stews, use in pasta, or blend up for an amazing sauce. There are not exact quantities listed in the recipe because this method works great with any quantity and is very easy to eyeball!
Servings servings (varies)
Equipment
Ingredients
- tomatoes any variety
- olive oil extra virgin
- kosher salt
- pepper, freshly cracked
- garlic cloves 4-6 per pan, minced or pressed
Instructions
- NOTE: This recipe doesn't have measurements because it varies depending on the variety of tomato you're using. So we're eyeballing! Don't overthink it- it's hard to mess these up! Preheat oven to 325℉. Line rimmed cookie sheets with parchment or foil.
- Quarter tomatoes. If you have large cores, feel free to remove those, but for small soft cores, I just cut right through an roast them up. You want all of your pieces similar in size. If you're using small tomatoes, you can sometime just cut them in half. Anything larger, quarter them.
- As you cut tomatoes, use clean hands to gently remove excess pulp. You can then place them directly on your baking sheet, or - I like to keep a big strainer over my sink and place them there to drip off excess moisture while I'm prepping.
- When done prepping tomatoes, place them on a baking sheet and drizzle generously with olive oil, enough to coat everything well. Sprinkle with salt and pepper. Sprinkle 4-5 (or more!) finely minced garlic cloves on top. Toss together so everything is coated.
- Arrange tomatoes in a single layer, skin-side down, on your sheet. Make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer and not too crowded. If they are not, pull out another pan and use 2 so you can spread them out. Note: If tomatoes are too crowded, they'll boil instead of roast.
- Place pan in oven and cook for about 2.5 hours. Important note about baking time: all ovens are different and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness, and so on). I suggest setting your timer for 1.5 hours and taking a peek through the oven window about every 30 minutes from then on, until they are finished. Small tomatoes will be done early, larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned so I leave them in longer. It's not uncommon for the liquid on the pan to start to turn black- this is normal, but keep an eye on your tomatoes to make sure they aren't burning on the bottom.Tips: -If you can see the tomatoes on the perimeter of your pan are getting done more quickly and starting to char, feel free to toss and rearrange, keeping tomatoes skin side down before returning to oven. -If cooking multiple pans at a time, rotate through baking for even cooking.
Notes
- Remember that liquid will be evaporating and flavors intensifying, so I recommend going a little lighter on the salt than you're inclined.
- If using cherry or grape tomatoes, simply cut in half and squeeze out juice. This can be tedious, but I've found leaving whole often releases to much moisture, and not squeezing out the pulp sometimes ends up causing a bitter flavor. But feel free to experiment!
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!