Quick Oven Roasted Tomatoes Food

QUICK ROASTED TOMATOES

Steps:

• Slice the tomatoes and pat them dry with paper towels.
• Place them on a baking tray, that's been sprayed with oil.
• Top off each tomato slice with cheese, oregano, garlic powder, salt, pepper, red chili flakes.
• Drizzle a bit of olive oil over all the tomatoes.
• Bake at 400 degrees for about 10-15 minutes or until the cheese has fully melted.
• Garnish with parsley and enjoy!

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

OVEN-DRIED TOMATOES

Steps:

• Pre-heat the oven to 225° F.
• Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
• Spread them out on a parchment-lined cookie sheet and place in the oven.
• Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

OVEN-ROASTED GRAPE TOMATOES RECIPE

Steps:

• Preheat oven to 450 degrees and spray a 9" x 13" casserole dish with non-stick cooking spray.
• Rinse the tomatoes under cool water, pat dry with a kitchen towel then set aside.
• While the oven is heating combine oil, garlic, sugar and balsamic vinegar in a medium-sized bowl. Add the tomatoes and stir to coat them in the sauce.
• Transfer the tomatoes to the casserole dish and bake for 10-12 minutes, stirring occasionally. Remove them from the oven when the skins break and the juices begin to caramelize.
• Sprinkle with fresh chopped basil, coarse salt and freshly cracked pepper then serve immediately.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

ITALIAN ROASTED TOMATOES

Steps:

• Preheat oven to 300°F (148°C).
• Rinse the Roma tomatoes with water, drain and pat dry with paper towels. Slice them into halves and transfer them to a big bowl.
• Add the olive oil, garlic, Italian seasoning, sugar, salt, ground black pepper and oregano. Gently stir to mix well.
• Transfer the tomatoes to a baking sheet or sheet pan. Arrange them in one single layer. Slow roast the tomatoes for 1 hour. Dish out and serve immediately.

BAKED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Arrange tomato halves, cut side up, on a parchment or Silpat lined baking sheet.
• In a small bowl, whisk together olive oil and minced garlic. Use a small spoon to evenly drizzle oil, rosemary, and garlic over tomatoes then sprinkle with salt and pepper.
• Top with a Parmesan.
• Bake in preheated oven for 10 minutes or until cheese is completely melted and golden.

QUICK AND EASY ROASTED TOMATOES

Steps:

• Preheat oven to 375F.
• In a medium bowl, stir together olive oil, minced garlic, Italian seasoning, and salt. Stir in tomatoes, thoroughly coating each piece with oil mix.
• Place tomatoes skin side down on a baking sheet. If there is oil left over in the bowl, I like to spoon it into the tomato halves.
• Stir parsley into mozzarella cheese. Top each tomato with cheese/parsley mix, distributing evenly amongst the slices.
• Bake at 375F for 15-17 minutes (longer if Romas are large), or until cheese is melting and just starting to brown. Serve warm. Optional - drizzle balsamic vinegar over tomatoes before serving.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees F. For plum tomatoes, slice the tomatoes in half lengthwise. For cherry tomatoes, leave whole.
• Lay tomatoes out onto an un-greased baking sheet. Drizzle with olive oil and sprinkle garlic cloves throughout. Season with sugar and salt and toss to coat. Spread out into a single layer.
• Roast in the preheated oven for 15 to 20 minutes for cherry tomatoes, and 35 to 40 minutes for plum tomatoes.

OVEN-ROASTED CHERRY TOMATO SAUCE (FREEZER-FRIENDLY!)

Steps:

• Preheat oven to 425 degrees F.
• Remove stems and wash tomatoes.
• Place tomatoes in a single layer on a baking sheet or roasting pan.
• Drizzle tomatoes with oil and all seasoning except oregano.
• Bake for 45 minutes or until skins are wrinkly.
• Let cool and then blend in food processor until creamy.
• Run sauce through food mill. (This step is extremely important for a skin and seed free sauce.)
• Add oregano and taste. Adjust seasonings as needed.
• Use it immediately, refrigerate for up to a week or freeze it for later use.

ROASTED TOMATOES

Steps:

• 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 in a rimmed baking pan or dish. Roast 10-20 minutes or to desired doneness.

EASY OVEN ROASTED TOMATOES RECIPE (VIDEO)

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with aluminum foil. Coat with non stick spray.
• Place the tomatoes in a large bowl. To the bowl add olive oil, garlic, oregano, salt, pepper, cumin and Aleppo pepper. Stir well to combine.
• Place the tomatoes on the baking sheet, cut side down.
• Roast the tomatoes in the oven for 40 minutes until they're roasted and briefly charred.

CRACK TOMATOES {THE BEST OVEN ROASTED TOMATOES}

Steps:

• Cut tomatoes in half.
• Combine oil, ranch seasoning powder, garlic, salt, pepper, and red pepper flakes.
• Toss tomatoes in mixture.
• Spread onto large rimmed baking sheet.
• Roast in 375°F oven for 20-25 minutes.
• Move tomatoes to a bowl. Toss with chopped basil, crumbled feta cheese, and chives.

OVEN ROASTED TOMATOES ON TOASTED BREAD

Steps:

• Preheat oven to 400 degrees F.
• Add tomatoes and garlic to a baking sheet. Drizzle with 2 tablespoons olive oil and toss. Cook in the oven for 15 minutes.
• While tomatoes are cooking, cut the bread into 2 equal pieces, then slice each in half to form 4 open-faced slices. Put the extra 1 Tbsp olive oil in a small bowl, and with a pastry brush, brush the olive oil all over the open faces.
• Tear or slice the basil leaves into small pieces.
• Once the tomatoes have been cooking for 15 minutes, add the bread to the sheet pan and return to the oven for an extra 5 minutes. After 5 minutes, remove from the oven (or broil for an extra 1-2 minutes if needed).
• Take the roasted garlic cloves and squeeze out of their paper skins. Spread onto toasted bread slices. Place onto plates and top with roasted tomatoes and basil leaves. Sprinkle with salt and pepper to taste.

TOASTER OVEN TOMATOES

Steps:

• Wash tomatoes.
• Slice tomatoes to desired thickness.
• Lay tomatoes on a sheet of foil or baking sheet and pour dressing evenly over them.
• Lightly salt and pepper tomatoes.
• Sprinkle fresh basil on tomatoes.
• Sprinkle shredded cheese on tomatoes.
• Heat in toaster oven at 300 degrees until cheese is melted. It should only be a few minutes.

OVEN ROASTED CAMPARI TOMATOES

Steps:

• Preheat oven to 375°F (190°C). Slice campari tomatoes in half, or three times if they are large. Place on a baking sheet lined with parchment paper. Sprinkle sliced garlic on top. Drizzle with olive oil. Bake for 30 minutes, or until tomatoes are soft and start to wrinkle.

QUICK ROASTED TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Halve the tomatoes crosswise. Lay the tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Cut each thyme sprig in half crosswise and place half a sprig on each tomato. Roast until the tomatoes are tender and beginning to brown, about 20 minutes.
• Transfer the tomatoes to a plate and season with additional salt and pepper and serve.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

OVEN ROASTED TOMATOES

Steps:

• Preheat oven to 325 degrees. Line rimmed cookie sheets with parchment or foil for easy clean up.
• Remove cores from tomatoes and cut in half. You want all of your pieces similar in size. If you're using small tomatoes, just cut them in half. Anything larger, quarter them. If using cherry or grape tomatoes, I like to leave those whole and put them on their own baking sheet.
• As you cut tomatoes, use clean hands to gently remove excess pulp and place tomatoes on rimmed baking sheet in a big pile.
• Drizzle tomatoes generously with olive oil, enough to coat everything well. Sprinkle with salt and pepper. Sprinkle 4-5 minced garlic cloves on top.Toss together so everything is coated.
• Arrange tomatoes in a single layer, skins down, on your sheet. I try to make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer, if they are not, pull out another pan and use 2 so you can spread them out!
• Place pan in oven and cook for about 2.5 hours. Important note about baking time: all ovens are different and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness etc). I suggest setting your timer for 1.5 hours and taking a peek through the oven window about every 30 minutes from then on, until they are finished. Small tomatoes will be done early, larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned so I leave them in longer. Up to you!

ROASTED TOMATOES WITH GARLIC, THYME AND OLIVE OIL

Steps:

• Step 1: Heat oven to 350 degrees. Cut parchment paper to fit bottom and sides of jelly-roll pan.
• Step 2: Gently squeeze 10 tomatoes over prepared pan releasing seeds and juices. Put tomatoes on baking sheet, cut-side down; scatter 1 head garlic and 5 thyme sprigs over tomatoes. Drizzle evenly with olive oil. Lightly season with salt and pepper.
• Step 3: Roast tomatoes until skins are wrinkled, about 25 minutes. Remove from oven. Pull skins off tomatoes; discard skin. Pour juice from pan through strainer into 1-quart bowl.
• Step 4: Return tomatoes to pan. Roast until tomatoes flatten slightly but do not burn, about 2 hours. (Turn baking sheet if roasting unevenly.) Pour off juices every 1/2 hour or as needed. Transfer garlic to small bowl after 1 1/2 hours. Check tomatoes toward end of roasting, removing individual tomatoes as done. Cool tomatoes completely on baking sheet. Discard thyme sprigs. Transfer tomatoes and garlic to storage container; pour juices over. Can be refrigerated up to 2 weeks or frozen up 3 months.