Roasted Tomatoes

Roasted Tomatoes

Roasted Tomatoes are great for a garnish, an appetizer or part of an antipasto course! It is also a good  vegan or vegetarian side dish.

Shopping List:

Items you may need

12 Roma tomatoes

6 Sprigs of thyme

2 Cloves of garlic

Parchment paper

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If you want to take the skins off add steps A-D


Sheet pan

Parchment paper (Enough to cover the Sheet pan)

Chef knife

Paring knife

Oven turn on to 250 degrees

* Pot for water

* Bowl for ice water

* Spider


12 Roma tomatoes

Salt and fresh Cracked Pepper to taste

6 Table Spoons of Olive oil

6 Sprigs of thyme (cut in half)

2 Cloves of garlic thinly Sliced so you have 12 slices

* Salt for the water


  1. Take the tops out of the tomatoes with the paring knife. By putting the tip of the knife in the top making a circle to cut out where it was attached to the plant.

A*. Make a small X on the bottom of the tomatoes

B*. Add to the boiling salted water for about 30 seconds

C*. Using the spider take them out and put in the ice bath

D*. Take the tomatoes out and peal them with a paring knife

  1. Cut the tomatoes in half with the chef knife length wise.
  2. Sprinkle both sides of the tomatoes with olive oil, salt and pepper.
  3. Put skin side down on the sheet pan.
  4. Sprinkle both sides of the tomatoes with olive oil, salt and pepper.
  5. Add the thyme and garlic to the tomatoes
  6. Oven for about 30 minutes

The tomatoes should look wrinkled and the garlic will be toasted. Discard the thyme and garlic.



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