| Yield: | 4 to 5 servings |
Ingredients
- 12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 149 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 580 mg |
Reviews
These are divine, but can be kicked up a notch by adding a few grains (yes, grains of sugar to each tomato, and putting a pinch of very finely diced garlic on them the last 10 minutes or so (just long enough to soften, but not brown or burn the garlic as it will get bitter. Romas make the best roasted tomatoes and can easily be turned into heavenly pizza sauce with leftovers.
I see what you mean bickledon when you said they never made it to the table. Oh my they are good. I was going to make roasted tomato soup from them but its not going to happen. I just keep thinking I’ll eat just one more. I sprinkled some chopped garlic over them too. Will have to buy more to make the soup.
The wealth of Tomatoes this Season helps to have such an Easy recipe.Delicious,Simple and Inexpensive.Great addition for Any meal.
I am sorry I haven’t written a review before now. I truly love a lot of Ina’s recipes, but this one is to die for. The most wonderful thing about it is that you can make it in the winter with tasteless hot-house grown tomatoes and they turn out to be the most tasty ever. I encourage you to try this recipe. It should be rated an A+. First two times I made it, they never made it to the table!
Ina does it again! I read so many cookbooks and recipes and I have to say of the thousands that I have she is in the top two for always turning out correctly. Cooks Illustrated and Ina Garten seem to have this down; I have never made one that didn?t work.
This recipe is great in late summer early fall if you have a lot of tomatoes you do not want to go to waste. Use them later in pasta sauces, antipasta, or to chop and use as you would sun dried tomatoes.