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Italian Roasted Tomatoes Recipe That’s Full of Flavor

Italian Roasted Tomatoes Recipe That’s Full of Flavor

Ripe Roma tomatoes are roasted with garlic, olive oil, oregano, and basil until tender, caramelized, and deeply savory. Optional Parmesan and breadcrumbs create a lightly crisp Italian-style topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ripe Roma or plum tomatoes, about 8 medium
  • 3 tablespoons Extra-virgin olive oil
  • 3 cloves Garlic cloves, thinly sliced or finely minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil or 1 tablespoon chopped fresh basil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Toppings
  • 1/4 cup Finely grated Parmesan cheese
  • 1/4 cup Plain or seasoned dry breadcrumbs
Finishing
  • 2 tablespoons Fresh parsley or basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet or shallow baking dish with parchment.
  2. Wash and dry the tomatoes, then cut each one in half lengthwise. If they are especially juicy, scoop out some seeds and excess pulp.
  3. Arrange the tomato halves cut-side up in a single layer, leaving a little space between them.
  4. Drizzle with olive oil and season with garlic, oregano, basil, kosher salt, and black pepper.
  5. Roast for 30 to 40 minutes, until the tomatoes are softened, slightly collapsed, and browned around the edges.
  6. If using Parmesan or breadcrumbs, sprinkle them over the tomatoes during the final 8 to 10 minutes of roasting.
  7. Finish with chopped fresh parsley or basil, then serve warm or at room temperature.

Notes

Use firm, ripe Roma tomatoes for the best roasted texture. Store leftovers covered in the refrigerator and reheat gently in a 350°F oven until warm.