Oven Roasted Tomatoes

For whatever reason, our tomatoes have been out of control this Spring/Summer.  W and I have literally been picking 5-6 fresh tomatoes A DAY! It’s insane! We have so many tomatoes in the kitchen we can’t keep up with eating them and they are beginning to go bad…which is sacreligious! I decided to make pasta the other night with homemade roasted tomatoes.  I learned this recipe (almost identical to Ina Garten’s) from my mother when I was younger. It’s super easy and produces the freshest and most delicious tomato sauce you could imagine: just mix your roasted tomatoes with a little more olive oil, salt, parmesan & basil, and toss in your favorite pasta! And of course, it’s kid friendly…W LOVED it!

12 tomatoes, sliced or halved lengthwise
4 T olive oil
1.5 T balsamic vinegar
2 large garlic cloves, minced
1.5 t kosher salt
.5 t ground pepper

Preheat oven to 450 degrees F.  Arrange tomatoes on a sheet pan: I usually line the pan with tin foil and spay with non-stick spray to make for easy clean-up.  Drizzle with olive oil and balsamic vinegar.  Sprinkle tomatoes with garlic, salt & pepper.  Rast for 25 – 30 minutues until the tomates being to caramelize.  Serve warm or at room temp.  ENJOY!

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