There are so many ways to use your beautiful garden tomatoes! This basic roasted tomatoes recipe is one I make often to use as an easy side, delicious appetizer with pita chips, or to toss in pasta or soup! You can make it ahead and store it in the fridge for a few days.
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
What kind of tomatoes to use? You can use a different tomato variety in this recipe. I typically avoid using larger steak tomatoes, but you can use Roma tomatoes, smaller vine-ripe tomatoes and the like. Just be sure to cut them in halves or quarters as needed depending on their size. If you use smaller tomatoes such as cherry or grape tomatoes, you can leave them whole or you can also reduce the oven heat to 400 degrees F for those.
Make extra to store: You can simply double or triple this recipe if you plan on storing the roasted tomatoes for later use. You may need to go a little bit longer in the oven, just watch for the tomatoes to get super tender and begin to release their juices.
Storage: Do not add the feta cheese if you plan to store the roasted tomatoes for later. Bring them to room temperature and store in fridge in a tight-lid mason jar for 3 to 5 days. You can also freeze them in freezer bags for up to 4 months! Thaw in fridge overnight before use.