Ingredients Needed
Tomatoes – You can use this method on literally any type of tomato. The important thing to remember is that they should be about equal in size once in the oven. So if you have some giant tomatoes, you might want to cut them into eighths, and small tomatoes might be on the same pan simply cut in half, while if I’m doing cherry tomatoes, I generally leave those whole and put them on their own pan in case they need to be removed from the oven early. Keep in mind that some varieties of small cherry tomatoes have a large amount of seeds though, which can turn out a little bitter. Olive Oil – extra virgin olive oil works great for roasting. Garlic – you’ll want to use fresh garlic, not garlic powder. Salt and Pepper – this brings out the flavor of the tomatoes. I prefer kosher salt and fresh cracked pepper.
How to Make Oven Roasted Tomatoes
