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Roasted Tomatoes Recipe

Roasted Tomatoes

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Average Rating:

Total Reviews: 89

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  • on May 02, 2013

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    Amazing! Paired with "The World's Best Chicken" and wild rice. A dinner that couldn't have been more perfect. These tomatoes made it over the top! Absolutely blew my hubby's taste buds away! We will be eating these a lot at our table, the bestest ever side :

    P.S. Use parchment paper, helps with the sugar that bakes/glues to the pan.
    Also, it helps to poke the tomatoes some in the middle to help dissipate the liquid that pools in the center when they cook. They keep the cup-shape for a while so poking them evens them some a little sooner. Watch them the last minutes as that is the point where things go wrong, lower the oven temp and baby-them-along the last 10 or so minutes.

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  • on May 02, 2013

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    Love this recipe when it works but lately, I find that I end up with a lot of liquid in the pan and tomatoes that are more boiled than roasted. Not sure where I am going wrong. I use plum tomatoes and scoop out the entire interior. Am I using too much of the oil/vinegar combo?

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  • on January 27, 2013

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    Wow! What a wonderful way to eat your veggies! This was not just a food dish, it was a food experience. If you've never tried your tomatoes like this, it's a must do. I couldn't stop eating them off the sheet pan after they cooled! I was trying to save enough to mix with roasted asparagus and cremini mushrooms for a vegetable smorgasbord, but they were so good by themselves. Thanks, Ina!

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  • on November 23, 2012

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    I assume the green is fresh chopped basil, didn't see it in recipe, sounds good, will try!

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  • on October 22, 2012

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    I make this once a week, minimum. It's so delicious and a great, easy side dish. I can't recommend it highly enough.

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  • on September 22, 2012

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    Unbelievably delicious! We eat them as a side dish with meals but they taste like they could be a dessert! I have used all sorts of tomatoes (cherry, vine-ripened etc. and they all turn out well. Just be sure to remove the seeds. Also, I have used a little bit of honey on them instead of balsamic and they are even sweeter that way!

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  • on September 05, 2012

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    I made these following the recipe in her Back to Basics cookbook, which calls for a finish of basil after you pull them out of the oven. I'd not tried them before and was bringing them as a side to a group dinner with friends. They were a hit! My husband doesn't care for tomatoes, but is learning to like them slowly, and even he said he thought they were pretty good (which is saying something. I saved the leftovers and, as others have mentioned doing, I am using them as a topping. I toasted baguette slices, spread the toast with herbed goat cheese (since that's what I had in the fridge and topped with one of the tomatoes. Heaven! Can't wait to make these for my family.

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  • on June 20, 2012

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    Oh so wonderful!!!!It is is very tasty and easy.

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  • on June 09, 2012

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    I had anticipated another wonderful recipe but was very disappointed in this one. I followed the recipe to the letter. First, the recipe does not say to line the baking sheet. As a result of the
    high temperature for 30 minutes and not lining the baking sheet, my baking sheet was ruined.
    The tomatoes were OK but not great. I have since tried her recipe for Roasted Tomato Caprese
    Salad and roasted the tomatoes according to those instructions. Same recipe exactly with the one exception of oven temp at 275 instead of 450. Big difference! So if you want great roasted tomatoes, try this recipe and do not use the other. And be sure to use parchment paper!

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  • on March 25, 2012

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    Fabulous!!! I agree with 17Cookie17. It is an excellent way to use tomatoes that are not very
    tasty.

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