There is a special flavor to roasted tomatoes and it is NOT HARD at all to accomplish it. Really, the tomatoes do most of the work. And the oven.
Once you learn to roast your own tomatoes, the possibilities are endless for what you can do with them. A summer tomato mozzarella salad. Roasted tomato soup. Roasted tomato sauce. Roasted tomato salsa. Roasted BLTs. A margherita pizza! I recently made a roasted tomato and brie tart which (ended up looking like a pizza but) had that punch of tomato flavor that slays.
You probably already have all of the ingredients you need: roma tomatoes, minced garlic, olive oil, balsamic (or apple cider, or red wine) vinegar, sugar, and salt. You’ve got this!
Roasted Tomatoes
Ingredients
- 20 oz Tomatoes (about 5 medium) sliced
- 1 tsp Kosher salt
- 1/2 tsp Garlic powder
- 1/3 cup Balsamic vinegar
- 1/4 cup Extra virgin olive oil
- 2 tbsp Sugar
Instructions
- Preheat oven to 450°F / 230°C.
- Line a large baking sheet with parchment paper.
- Arrange sliced tomatoes in rows on the parchment paper.
- Sprinkle tomatoes with salt, garlic powder, and sugar. Drizzle vinegar and oil over the tomatoes.
- Bake 30 minutes, or until the skins of the tomatoes start to blister.
Notes
I do not generally measure the spices and liquids. I usually just eyeball them. Ideally you want each tomato slice lightly covered with vinegar, oil, salt, garlic, and sugar.