roasted tomatoes recipe

Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread.  Heck, you can serve them with homemade pita chips.

Quick Oven Roasted Tomatoes Recipe

lb Smaller Tomatoes, (halved (I used Campari tomatoes))

garlic cloves, (minced)

Kosher salt and black pepper

tsp fresh thyme, (stems removed)

sumac

dry chili pepper flakes,

Extra virgin olive oil,

feta cheese, (optional)

Preheat the oven to 450 degrees F.

Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 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.

https://content.jwplatform.com/videos/UwMdWHPE.mp4

Quick Roasted Tomatoes with Thyme and Feta

Quick Roasted Tomatoes Video

This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!

Homemade Roasted Tomato Soup with Fresh Tomatoes

olive oil

onion

tomatoes

salt (plus additional to taste)

sugar

garlic

black pepper

bread

broth

thyme (or 1 teaspoon dried thyme)

Heat the oven to 425 (212 C) degrees. Put the tomatoes in a large baking dish or a pan that will hold the tomatoes snugly.

Add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes.

Toss everything together until evenly coated with oil. Top with the thyme sprigs, or sprinkle the dried thyme over the tomatoes, if you&#39;re using it instead.

Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.

Transfer the tomatoes and all their liquid to a blender or food processor. Add the torn bread. Pour in just enough broth or water to barely cover the tomatoes and bread – the amount will depend on how juicy the tomatoes are after roasting.

Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.

Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.

https://content.jwplatform.com/videos/K4bqBh2r.mp4

This 30-minute thick and creamy tomato soup is dairy-free and made simply with roasted fresh tomatoes, onion, torn bread crumbs and herbs.

Roasted Tomato Soup

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Quick Oven Roasted Tomatoes Recipe

Homemade Roasted Tomato Soup with F...

Top 2 roasted tomatoes recipe recipes from across the web

The most viewed roasted tomatoes recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Oven Roasted Tomatoes Recipe

Homemade Roasted Tomato Soup with F...

The most viewed roasted tomatoes recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine