Roasting brings out the flavor in so many things but tomatoes are one of my favorites and it's so very simple to do!
First, slice up your tomatoes about 1/2" thick. I used Campari this time around, but you can use plum, roma, even grape or cherry tomatoes.
Toss the slices with olive oil, salt and pepper. You don't want to go super heavy with the salt because all the flavors get more concentrated as the tomatoes roast.
I lay a baking rack over my baking sheet and then coat the rack with cooking spray. Lay out the tomatoes onto the rack and pop them into the oven.
I like a little bit of char on mine, but you can stop them before they hit that point if you don't. These I let go for 35 minutes at 325º on convection roast.
You can also add other seasonings like basil, Italian seasoning, etc, but since I was using these in another recipe I just stuck with salt and pepper.
What can you use these roasted tomatoes for? Bruschetta, chopped up and mixed into rice or couscous or quinoa, toss them with pasta, BLTs, and grilled cheese, but my favorite way to use them right now is on Copycat Dunkin Donuts Hummus Toast!
Oven Roasted Tomatoes
- 10 Campari tomatoes, in 1/2" slices (about 2 1/2 pounds)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray
- Heat oven to 325 degrees, I used the convection roast setting.
- Cut tomatoes into 1/2-in. slices. Toss with oil, salt and pepper.
- Line a 15x10x1 baking pan with foil or use a silicon liner. Place a baking rack into pan. Spray rack with cooking spray.
- Lay out tomato slices onto rack. Bake, uncovered until tomatoes start to turn dark brown around edges and are shriveled. Mine took about 35 minutes.
- Cool for 10-15 minutes. Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Slightly adapted from: https://www.tasteofhome.com/recipes/oven-roasted-tomatoes/
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