Roasted Tomatoes

Roasted Tomatoes
Roasted Tomatoes
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Tomato Side Roast Summer Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Carbohydrate 4 g(1%)
  • Fat 0 g(0%)
  • Fiber 1 g(5%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(0%)
  • Sodium 264 mg(11%)
  • Calories 19

Preparation Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan. Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper. Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature. Cooks' note:Tomatoes can be roasted 2 hours ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. Reheat in shallow baking pan in a preheated 350°F oven until tomatoes are heated through, about 10 minutes.