The best way to enjoy tomatoes (of all kinds), in my opinion. This easy-to-make recipe is super versatile. Toss the tomatoes with pasta, make a soup, or enjoy on a crusty baguette.
Line a sheet pan with parchment paper (for easy cleanup). Place the tomatoes and garlic cloves on the sheet pan.
Drizzle olive oil evenly over the tomatoes and garlic. The oil should evenly coat the tomatoes and garlic. You can use your hands to toss the tomatoes and garlic in the oil, if needed.
Generously sprinkle the tomatoes with salt. You can always add more salt after roasting, too.
Place the sheet pan in the oven and roast the tomatoes for 25 minutes, or until soft, beginning to burst, and brown in spots. Remove from the oven and allow to cool to room temperature.
How to Use:
Use the roasted tomatoes immeadiately to make tomato soup (will need to add a pepper and onion to the mix when roasting), to make salsa (will need to add a poblano pepper when roasting), or toss with cooked pasta (add pesto for even more flavor), to make prep-ahead lunch bowls, or served on top of a toasted baguette (add ricotta or burrata cheese to the bread before topping with tomatoes for extra yum). Or, allow the tomatoes to cool and store in the fridge in an air-tight container for up to 5 days. Serve the tomatoes cold or reheat in a skillet on the stove-top.
Notes
*Use any variety of tomatoes: cherry, grape, Roma, or slicer tomatoes. For cherry and grape tomatoes, you don't need to cut the tomatoes. Roast them up whole. For Roma tomatoes, cut the tomatoes in half and roast flesh-side down and roast according to the directions above. For large slicer tomatoes, quarter the tomatoes and roast according the directions above. I like to roast 2 pints of tomatoes for pasta. This recipe may easily be doubled based on the amount of tomatoes desired.