I decided to try a new recipe for oven roasted tomatoes as my gardens over flowed this year and I’m entirely sick of canning, preserving, pickling etc. They turned out AMAZING!
Super simple. Super delicious. You can make as a side dish for dinner or add to a pasta toss. Or you can freeze afterwards like me. I’ll thaw later and likely purée to make a roasted tomato soup, because soup…😍
INGREDIENTS:
2-3 lbs tomatoes
1-2 tablespoon olive oil
½ Tbsp balsamic vinegar
1 Tbsp fresh chopped basil or ½ tsp dry basil
1 clove garlic minced
2 Tbsp parmesan cheese (not that shaker trash)
salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 450°F.
Wash tomatoes and cut in half (if they're large tomatoes, cut into quarters).
Toss tomatoes with remaining ingredients.
Place skin down in a rimmed baking pan or other oven dish. Roast 20 minutes or to desired doneness
NOTE: If using small cherry tomatoes etc you’ll likely only need to cook for 10 minutes.