When your summer garden gifts you with a bumper crops of tomatoes, here’s a great way to use them.
There’s nothing quite like the rich, savory flavor of homemade roasted tomatoes with olive oil, basil and garlic.
Roasting brings out their natural sweetness, creating a melt-in-your-mouth depth that’s absolutely irresistible.
Whether you’re spooning them over pasta, tossing them into salads, blending them into sauces, or enjoying them on crusty bread, roasted tomatoes add a burst of delicious flavor to any dish.
They’re simple to make, incredibly versatile, and will quickly become a staple in your kitchen!
We love to top our home made Sunday pizza with them 🙂
Ingredients:
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2–3 pounds ripe tomatoes (Roma, cherry, or grape tomatoes work great), halved or quartered if large
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2–3 tablespoons extra virgin olive oil
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3–4 cloves fresh garlic, minced
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¼ cup fresh basil, shredded
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Sea salt, to taste
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Freshly ground black pepper, to taste
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Parchment paper (for lining the sheet pan)
Instructions: Preheat your oven to 400°F
- Line a rimmed sheet pan with parchment paper.
- Prepare the tomatoes: Wash and cut them in half (or quarters if large).
- Spread them out in a single layer on the parchment-lined pan.
- Drizzle the olive oil evenly over the tomatoes.
- Sprinkle with the minced garlic, shredded basil, salt, and black pepper.
- Gently toss everything on the sheet pan to ensure the tomatoes are evenly coated.
- Roast in the preheated oven for 30–40 minutes, or until the tomatoes are soft, slightly caramelized, and the edges are starting to brown.
- Cool slightly before serving, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days—or freeze for longer storage.
Serving Ideas:
Use these roasted tomatoes to top pasta, grain bowls, pizzas, salads, or bruschetta—or blend into soups and sauces for rich, concentrated flavor.
Enjoy!
Dr. Helene