Ingredients:

  • 1 kg ripe tomatoes (Roma, cherry, or plum)
  • 3 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: 1 tablespoon balsamic vinegar
  • Optional: Red pepper flakes to taste

Instructions:

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Halve or quarter larger tomatoes; leave cherry tomatoes whole.
  3. In a small bowl, combine olive oil, minced garlic, dried Italian herbs, salt, and pepper.
  4. Arrange the tomatoes cut-side up on the prepared baking sheet. Drizzle with the olive oil mixture, ensuring each tomato is coated. This step shows how to roast tomatoes.
  5. Roast for 30-45 minutes, or until the tomatoes are softened, slightly shriveled, and have begun to caramelize around the edges.
  6. Remove from the oven and let cool slightly. Drizzle with balsamic vinegar (if using). Serve immediately or store for later use.