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Roasted Tomatoes
Author:
Jamielyn Nye
Roasted tomatoes add immense flavor to any recipe. Just a few simple ingredients and 5 minutes of prep time can add zip to so many dishes!
Prep Time:
5
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Ingredients
3
pounds
tomatoes
, stems removed and quartered
1-2
Tablespoons
olive oil
, plus more if needed
Kosher salt
, to taste
Freshly ground black pepper
, to taste
Fresh basil
, optional
Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper, if desired.
Place the tomatoes on the baking sheet. Drizzle with olive oil. Season with salt and pepper.
Roast 45 minutes, or until the skins start to shrivel. Remove from oven and let cool slightly. Season to taste. Top with fresh basil, if desired.
Notes
Storage:
The tomatoes will keep in an airtight container for 1 week in the refrigerator or up to 4 months in the freezer.
Variations:
Sprinkle grated parmesan cheese over the top during the last few minutes of baking.
Add a Tablespoon of balsamic vinegar before roasting or drizzle with a Tablespoon of
balsamic glaze
after roasting.
For a sweeter tomato, sprinkle 1 teaspoon of sugar over the top before roasting.
For a garlic flavor, sprinkle over the top 3 cloves minced garlic halfway through roasting.
Nutrition
Serving:
1
g
|
Calories:
61
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
11
mg
|
Potassium:
538
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1889
IU
|
Vitamin C:
31
mg
|
Calcium:
23
mg
|
Iron:
1
mg