Roasted tomatoes are super simple to make and very healthy. What could be better?
This is a great recipe for using up a LOT of extra tomatoes. I change up the flavor of this dish by adding other herbs like thyme or basil. Try tossing in fresh chopped basil leaves instead of the Parmesan cheese. Roasted tomatoes also make a great pasta sauce base. The tomatoes become sweet and lose much of their acidic taste as they caramelize. Even people who generally do not like tomatoes will love these.
The measurements listed below are all approximate. This recipe is extremely forgiving and can be made in larger batches easily.
A recipe card can be printed out below.
Step 1: Preheat the oven to 375 degrees.
Step 2: Slice tomatoes into bite-sized pieces. Cherry and grape tomatoes can just be cut in half. Larger tomatoes will need to be cut into several pieces. You are looking for 1 to 2 inch slices no more than half an inch thick.
This next step is optional, but if you are using really juicy slicing tomatoes, this will help the tomatoes roast in the oven rather than steam. Lay your tomato slices out on paper towels and sprinkle with salt. Let the tomatoes rest this way for 10 minutes or so. This will allow extra water to be absorbed by the paper towels. If you add salt at this step, skip adding the salt in Step 3 below.
Step 3: Put the sliced tomatoes into a mixing bowl. Add olive oil to tomatoes. In a small bowl mix the salt and garlic powder together then add to tomatoes and olive oil. Use a spoon to mix. You want each tomato slice to be coated in oil.
Step 4: Move the tomatoes to a baking dish. If using, sprinkle with Parmesan cheese.
Step 5: Bake for 30 minutes. Thicker slices or juicier tomatoes may require additional time.
We often have these as a side dish. Sometimes I add them to pasta or rice dishes.