You'll love these quickly roasted awesome flavored tomatoes with garlic and thyme from the easy recipes. Roast in a hot oven until super tender and overflowing with intense and concentrated mediterranean herbs flavor. Move them forward and use as needed as a delicious healthy vegetarian typically side; mixed with pasta; or served bruschetta style enjoying it as I do below. They even go well with homemade pita prepared fries.
Why roasted tomatoes?
If you haven't roasted your tomatoes yet, let me give you a few more reasons why you should do it.
Roasting tomatoes is a safe way to coaxial all simply taste. Roasted tomatoes in the oven are much more concentrated and intense in taste, which makes them useful in many ways (a lot of ideas below). And as I said before, when you can not eat winter tomatoes, roast them for a much tastier option.
Research shows that cooking tomatoes brings additional health benefits. Heat treatment improves the nutritional value of tomatoes by increasing the availability of lycopene, one of the main antioxidants in tomatoes.
Ingredients
2 lb Small tomatoes, cut in half (I used Campari tomatoes)
2 to 3 cloves of garlic, chopped
kosher salt and black pepper
2 teaspoons or tablespoons fresh thyme, stems removed
1 teaspoon sumac
½ teaspoon dried chili floakes
Crumbled feta cheese, optional
Instructions for preparation:
- Preheat the oven to 450 degrees F.
- Place the halves of tomatoes in a large mixing bowl. Add chopped garlic, salt, pepper, fresh thyme and spices. Spray a generous amount, about ¼ cup or more, quality extra virgin olive. Touch the coat.
- Transfer tomatoes to a baking sheet with a rim. Spread the tomatoes in a single layer, the meat side up.
- Roast in your hot oven for 30-35 minutes or until tomatoes have collapsed until desired cooking.
- Remove from heat. If you plan to serve it soon, feel free to decorate with cooler thyme and a few sprinkles of feta cheese. Enjoy the heat or at room temperature.
How to roast tomatoes?
The quick way, I always admired people who followed the low and slow method of roasting tomatoes. This is a beautiful process that can take a whole day essentially to dry tomatoes into something so sweet as sweets.
But if you look at me, maybe you are looking for a faster way that may not dry tomatoes, but still break them from your skin, perfectly concentrating their liquid and sweet taste. We're not talking about hours here. Just about 30 minutes in a high-temperature oven.
Here's what you do to make my recipe for roasted tomatoes in the oven:
- Set the oven on high heat (mine is set to 450 degrees F). Cut the tomatoes in half or into quarters, depending on the size. I used Campari tomatoes here, so they just needed to be cut in half.
- In a large bowl, mix the tomato halves with a good drizzle of quality extra virgin olive oil, kosher salt and black pepper, a few chopped garlic cloves, fresh thyme and spices of your choice (I used 1 teaspoon sumac and ½ teaspoon of Aleppo peppers). Using a bowl in this step gives me a better lever to mix tomatoes until they are well coated.
- Spread the seasoned tomatoes, the meat side up, in a large-leaved frying pan (be sure to place them in one layer). Tip: do not align the pan with parchment paper, tomatoes should have direct contact with the hot pan. Roast for 30 minutes or until tomatoes are tender and made to your liking.
- If you serve them right away, feel free to add a few fresh thyme leaves and a side dish of feta cheese (I love the tasty and creamy bite you add). But wait for the feta, if you plan to save them for later.
What kind of tomatoes are good for roasting?
You can roast almost any variety of tomatoes; although usually avoid large steak tomatoes. Some good candidates are:
Campari tomatoes. These are my personal favorites for roasting because they are inherently sweeter tomato Roma tomatoes plum tomatoes Cherry tomatoes or grape tomatoes. It can be roasted whole, if you prefer.
With fabulous campari, Roma or plum tomatoes, it's a good idea to cut them in half. If you use tomatoes that are on the largest side, you can also cut them into quarters for this recipe.
How to store and use roasted tomatoes
Another nice thing about toasted tomatoes is that they will stay well for a while. Bring them to room temperature before storing them. From here you have some options:
In the refrigerator: Store in a mason jar with airtight lid with its juices in the fridge for 3 to 5 days. Freezer:
Transfer to safe freezer bags or safe containers to freeze and freeze for about 4 months.
I love the idea of storing summer tomatoes and roasting several freezing batches to use during the winter months.
How to use them?
The possibilities are endless! Use them as a simple side, served hot or at room temperature. As a snack, stacked on toast or crostini with a filet of pesto or a pinch of dukkah! Throw them in pasta (if you do not want to make spaghetti sauce). Add them to a hearty stew or something like this vegetarian lentil soup.
Cook time: 29 minute
You'll love these quickly roasted awesome tomatoes with garlic and thyme from the easy recipes. Roast in a hot oven until super tender and overflowing with intense and concentrated mediterranean herbs flavor. Move them forward and use as needed as a delicious vegetarian typically side; mixed with pasta; or served bruschetta style enjoying it as I do below. They even go well with homemade pita prepared fries.
Nutrition
Potassium: 358.3 mg Fibre: 1.8g Sugar: 4g Vitamin C: 21.5 mg Calcium: 16.9mg Iron: 0.5mg Calories: 30.3 kcal Carbohydrates: 5.7 gProtein: 1.45g Saturated Fat: 0.1g Sodium: 201.5 mg