Roasted Tomatoes 16-Mar-2012

Categories: side-dishes Tags: tomatoes roasting

Tomatoes from the grocery and out of season are generally not very interesting. Roasting them gives them a great kick and brings out some lucious flavours that just using them fresh or stewed won’t provide. Roasted tomatoes are a great addition to soups and stews, and marinara or bolognese sauces.


  • 2 pounds raw roma tomatoes, washed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon crushed basil
  • 1/2 tablespoon crushed oregano
  • salt and pepper to taste


  1. Heat oven to 400&degF;

  2. Slice or eighth tomatoes

  3. Arrange tomato pieces on a baking sheet

  4. Drizzle with olive oil and vinegar (be sparing with the vinegar)

  5. Sprinkle with herbs and seasonings

  6. Roast tomatoes until slightly brown, approximately 40 minutes