Quick Oven Roasted Tomatoes
These quick roasted tomatoes are tossed with garlic, fresh thyme, sumac, and Aleppo pepper, then roasted at 450°F until tender and concentrated. Serve them warm or at room temperature as a vegetarian side, spoon them over toast, or toss them with pasta.
Servings: 6 people
Equipment
- Large sheet pan
Ingredients
- 2 pounds smaller tomatoes, halved
- 2 to 3 garlic cloves, minced
- Kosher salt
- Black pepper
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1 teaspoon sumac
- 1/2 teaspoon Aleppo pepper
- 1/4 cup extra virgin olive oil, plus more as needed
- Crumbled feta cheese, optional
Instructions
- Preheat the oven. Preheat the oven to 450°F.
- Season the tomatoes. Place the tomato halves in a large mixing bowl. Add the garlic, salt, black pepper, fresh thyme, sumac, and Aleppo pepper. Drizzle with 1/4 cup extra virgin olive oil and toss to coat, adding more if needed.
- Arrange on the pan. Transfer the tomatoes to a rimmed sheet pan. Spread them in a single layer with the flesh facing up. Do not line the pan with parchment paper.
- Roast. Roast for 30 to 35 minutes, or until the tomatoes have collapsed and reached your desired tenderness.
- Finish and serve. Remove the tomatoes from the oven. If you plan to serve them soon, garnish with more fresh thyme and crumbled feta. Enjoy warm or at room temperature.
Video
Notes
- Tomato options: You can use another tomato variety in this recipe. I typically avoid very large beefsteak tomatoes, but Roma, plum, Campari, and smaller vine-ripened tomatoes all work well. Cut them into halves or quarters, depending on their size. You can leave cherry or grape tomatoes whole or reduce the oven temperature to 400°F when using them.
- Make extra: You can double or triple this recipe if you plan to store the roasted tomatoes. They may need a little longer in the oven, so watch for them to become very tender and begin releasing their juices.
- Storage: If you plan to store the tomatoes, do not add the feta. Refrigerate the cooled tomatoes and their juices in a tightly sealed jar or container within 2 hours and use within 3 to 5 days.
- To freeze: Transfer the cooled tomatoes to freezer-safe bags or containers and freeze for up to 4 months. Thaw overnight in the refrigerator before using.
- Aleppo pepper substitute: If you do not have Aleppo pepper, you can use another dried chili pepper flake. Keep in mind that Aleppo pepper is milder than typical red pepper flakes.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the sumac, Aleppo pepper, and Private Reserve Greek extra virgin olive oil used in this recipe.
Nutrition
Calories: 109.4kcal | Carbohydrates: 6.5g | Protein: 1.5g | Fat: 9.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 10.7mg | Potassium: 369.7mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1340.7IU | Vitamin C: 22.1mg | Calcium: 20.3mg | Iron: 0.6mg
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