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Sweet Garlic Roasted Tomatoes

Garlic Roasted Tomatoes


Spoon these juicy, sweet oven roasted tomatoes over just about anything that needs some livening up. We love them as a side dish, tossed with pasta, spooned over fish and meats, and spread onto toast. Jump to the Garlic Roasted Tomatoes Recipe

Garlic Roasted Tomatoes

I use this roasted tomato recipe in two scenarios. First, it’s perfect when I’m drowning in tomatoes during the summer. We live close to a fabulous farm that specializes in heirloom tomatoes. Every time I pass by, I can’t help myself but go in and buy as many tomatoes as I can carry. This habit of mine usually leads to a house full of tomatoes, leading to multiple batches of these roasted tomatoes. Second, this recipe is essential for when we are craving summer tomatoes, but it’s winter. This easy recipe takes lackluster tomatoes and transforms them into sweet, juicy deliciousness.

A bowl of roasted tomatoes with garlic.

How I Make Quick Roasted Tomatoes

Some methods for roasting tomatoes roast the tomatoes down until they are almost candy-like, which takes hours, and while it is worth it, I rarely have the time to do it. So instead, I turn to this quicker method for roasting tomatoes. Instead of a low and slow approach, we crank up the heat in the oven and roast them for 20 to 30 minutes.

Any tomato works with this recipe. Grape or cherry tomatoes are perfect since you don’t need to cut them. I also love throwing in some larger varieties that need slicing in half or even quarters to add some interest and juice to the pan.

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

Some roasted tomato recipes have you remove the seeds and middles of larger tomatoes, but I don’t. I love all the juice that seeps out of the tomatoes. It mixes with the salt, pepper, olive oil, and garlic in the pan and turns into a heavenly liquid ready to be sopped up by pasta or bread.

How to Serve Them

Spoon these juicy, sweet tomatoes over just about anything that needs some livening up. Here are a few of our favorite ways to enjoy them:

  • Try them tossed with pasta or grains. Try swapping the fresh tomatoes called for in this zucchini noodles pasta or this orzo pasta for roasted tomatoes (and don’t forget to spoon over some of their juices).
  • Spoon onto toast. These tomatoes are perfect with a slice of toast and slices of mozzarella or on top of toast spread with ricotta cheese.
  • Serve with ricotta cheese, plain Greek yogurt, or cottage cheese.
  • Add them to salads, like this homemade Caesar salad.
  • Try them with eggs. They would be fantastic with these scrambled eggs or served on top of a slice of this frittata.
Roasted tomatoes spread onto a slice of bread

Sweet Garlic Roasted Tomatoes

  • PREP
  • COOK
  • TOTAL

Spoon these juicy, sweet oven roasted tomatoes over just about anything that needs some livening up. We love them as a side dish, tossed with pasta, spooned over fish and meats, and spread onto toast.

Serves 4 to 6 (makes 2 to 3 cups)

You Will Need

2 to 3 pounds fresh tomatoes

6 cloves garlic, peeled

1/3 cup extra-virgin olive oil

Salt and fresh ground black pepper

3 to 4 fresh thyme stalks, optional

Directions

  • Prepare Tomatoes
  • Heat the oven to 450° Fahrenheit.

    Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are very large, cut them into quarters.

    Spread the tomatoes and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well. Tuck a few thyme sprigs underneath some of the tomatoes.

    Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots. Serve the tomatoes with their juices.

    Roasted tomatoes last, covered in the refrigerator, for up to five days and can be frozen up to one month.

Adam and Joanne’s Tips

  • Since tomatoes are acidic, we try to stay away from aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all better options.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 208 / Total Fat 19.1g / Saturated Fat 2.7g / Cholesterol 0mg / Sodium 302.8mg / Carbohydrate 10.3g / Dietary Fiber 2.8g / Total Sugars 6g / Protein 2.3g

AUTHOR: Adam and Joanne Gallagher





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