Roasted Tomatoes
These irresistibly juicy roasted cherry tomatoes have a unique ability to create their own luscious sauce while they roast. This delightful blend of tomato juice and olive oil is just as satisfying as the tomatoes themselves. Don't let a single drop go to waste—use the entire tray to enhance freshly boiled pasta, spoon them over ricotta toasts for an exceptional appetizer, or simply enjoy them as is because their sweetness and deliciousness are undeniable. ????Considering that it can be challenging to find good-quality tomatoes outside of the summer season, we opted for cherry tomatoes as they tend to be consistently decent and reliably sweet. Grape tomatoes are also a suitable alternative. If your tomatoes are larger in size, you can halve or quarter them to reduce the cooking time. If you prefer tomatoes that retain their shape, feel free to experiment with oven temperatures. The lower the temperature, the more concentrated and contained the flavors will be. For example, at 225°F, you'll achieve sun-dried tomatoes!
Ingredients
- 24 oz. cherry tomatoes
- 1/4 oz. extra-virgin olive oil
- Kosher salt
- Granulated sugar (optional)
- Sprigs of hearty herbs such as rosemary, oregano, or thyme (optional)
Instructions
- Preheat oven to 425°. On a baking sheet, toss tomatoes with oil and a pinch of salt and spread in an even layer. Optionally, add a pinch of sugar and/or some herbs.
- Roast until tomatoes are beginning to burst and char slightly, about 20 to 25 minutes, turning the pan halfway through. Discard herb stems if necessary.
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