Sweet Garlic Roasted Tomatoes

Spoon these juicy, candy oven roasted tomatoes over absolutely anything that wants some livening up. We love them as a facet dish, tossed with pasta, spooned over fish and meats, and unfold onto toast. Leap to the Garlic Roasted Tomatoes Recipe

Garlic Roasted Tomatoes

I exploit this roasted tomato recipe in two eventualities. First, it’s good after I’m drowning in tomatoes through the summer season. We stay near a wonderful farm that makes a speciality of heirloom tomatoes. Each time I go by, I can’t assist myself however go in and purchase as many tomatoes as I can carry. This behavior of mine normally results in a home stuffed with tomatoes, resulting in a number of batches of those roasted tomatoes. Second, this recipe is important for after we are craving summer season tomatoes, however it’s winter. This simple recipe takes lackluster tomatoes and transforms them into candy, juicy deliciousness.

A bowl of roasted tomatoes with garlic.

How I Make Fast Roasted Tomatoes

Some strategies for roasting tomatoes roast the tomatoes down till they’re virtually candy-like, which takes hours, and whereas it’s value it, I not often have the time to do it. So as a substitute, I flip to this faster methodology for roasting tomatoes. As a substitute of a low and gradual method, we crank up the warmth within the oven and roast them for 20 to half-hour.

Any tomato works with this recipe. Grape or cherry tomatoes are good because you don’t want to chop them. I additionally love throwing in some bigger varieties that want slicing in half and even quarters so as to add some curiosity and juice to the pan.

A baking sheet with tomatoes tossed with salt, pepper, and olive oil.

Some roasted tomato recipes have you ever take away the seeds and middles of bigger tomatoes, however I don’t. I like all of the juice that seeps out of the tomatoes. It mixes with the salt, pepper, olive oil, and garlic within the pan and turns right into a heavenly liquid able to be sopped up by pasta or bread.

Tips on how to Serve Them

Spoon these juicy, candy tomatoes over absolutely anything that wants some livening up. Listed here are a number of of our favourite methods to take pleasure in them:

  • Attempt them tossed with pasta or grains. Attempt swapping the recent tomatoes referred to as for on this zucchini noodles pasta or this orzo pasta for roasted tomatoes (and don’t neglect to spoon over a few of their juices).
  • Spoon onto toast. These tomatoes are good with a slice of toast and slices of mozzarella or on high of toast unfold with ricotta cheese.
  • Serve with ricotta cheese, plain Greek yogurt, or cottage cheese.
  • Add them to salads, like this selfmade Caesar salad.
  • Attempt them with eggs. They’d be improbable with these scrambled eggs or served on high of a slice of this frittata.
Roasted tomatoes spread onto a slice of bread

Candy Garlic Roasted Tomatoes

  • PREP
  • COOK

Spoon these juicy, candy oven roasted tomatoes over absolutely anything that wants some livening up. We love them as a facet dish, tossed with pasta, spooned over fish and meats, and unfold onto toast.

Serves 4 to six (makes 2 to three cups)

You Will Want

2 to three kilos recent tomatoes

6 cloves garlic, peeled

1/3 cup extra-virgin olive oil

Salt and recent floor black pepper

3 to 4 recent thyme stalks, non-compulsory


  • Put together Tomatoes
  • Warmth the oven to 450° Fahrenheit.

    Cherry or grape tomatoes may be left entire. For bigger tomatoes, core and minimize them into halves, or if they’re very giant, minimize them into quarters.

    Unfold the tomatoes and garlic cloves onto a baking sheet (see notes for pan ideas). Pour over the olive oil, after which season with 1/2 teaspoon salt and 1/2 teaspoon recent floor black pepper. Toss nicely. Tuck a number of thyme sprigs beneath a number of the tomatoes.

    Roast the tomatoes till they soften, burst, and launch a few of their juices, 20 to half-hour. Some tomatoes can be caramelized and brown in spots. Serve the tomatoes with their juices.

    Roasted tomatoes final, lined within the fridge, for as much as 5 days and may be frozen as much as one month.

Adam and Joanne’s Ideas

  • Since tomatoes are acidic, we attempt to keep away from aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all higher choices.
  • Vitamin details: The diet details offered under are estimates. We’ve got used the USDA database to calculate approximate values.

If you happen to make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Dimension 1/4 of the recipe / Energy 208 / Complete Fats 19.1g / Saturated Fats 2.7g / Ldl cholesterol 0mg / Sodium 302.8mg / Carbohydrate 10.3g / Dietary Fiber 2.8g / Complete Sugars 6g / Protein 2.3g

AUTHOR: Adam and Joanne Gallagher

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