Tomato Roasted Juicy Caramelized (Printable version)

Bright, caramelized tomatoes roasted with garlic and herbs, ideal for enhancing salads and pastas.

# What you need:

01 - 1.5 lbs ripe tomatoes (Roma or cherry), halved

02 - 3 cloves garlic, thinly sliced

03 - 3 tbsp extra-virgin olive oil

04 - 1 tsp sea salt

05 - ½ tsp freshly ground black pepper

06 - 1 tsp dried oregano or thyme

07 - 2 tbsp fresh basil leaves, torn

08 - 1 tbsp balsamic vinegar

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Place halved tomatoes cut side up on the prepared baking sheet. Evenly distribute garlic slices over the tomatoes.

03 - Drizzle the tomatoes with extra-virgin olive oil, then sprinkle sea salt, black pepper, and dried oregano or thyme evenly over them.

04 - Roast in the oven for 25 to 30 minutes until the tomatoes are caramelized and edges appear slightly shriveled.

05 - Remove from oven. If desired, drizzle balsamic vinegar over the tomatoes and scatter torn fresh basil leaves before serving.

01 -

The tomatoes become sweet and jammy without any added sugar, just pure caramelization magic.
You can make a big batch and use them all week on toast, pasta, or straight from the fridge as a snack.
It's so simple that even if you're nervous in the kitchen, there's almost nothing to get wrong.

02 -

Don't skip the parchment paper—I learned this the hard way when my first batch stuck so badly I scraped the pan for twenty minutes.
Cut-side up is non-negotiable; that exposed flesh is where all the caramelization happens and where the garlic can nestle in.
Check them at 25 minutes because oven temperatures vary wildly, and you want them caramelized, not dried out.

03 -

Use a hot oven and don't crowd the pan—each tomato half needs space to caramelize rather than steam.
If your tomatoes are on the watery side, place them cut-side down for the first 15 minutes to let them release moisture, then flip and finish caramelizing.