Roasted Tomatoes

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I agree - easy and delicious! Great for fresh tomatoes but just as good as a way to save tomatoes that weren't quite good enough for a fresh salad! A fast option, and oh, so good!

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Oh. My. Goodness. These are amazing! I ate half the pan before they even made it to the table, and I usually don't like tomatoes. My husband also doesn't like tomatoes, and he went back for seconds. Absolutely wonderful!

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Easy and delicious! This recipe brings out all the sweetness of Roma tomatoes.

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Very good!I will no longer waste any tomatoes 'on their way out'.
I made and served these with a parmesan bread. So many other options for these also-pizza, salad, tapas, etc. Ina rocks!

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oh my it's so good. make sure to let it cook long enough. i took it out at first and it was mushy with no texture. i cooked it for another 5+ minutes and it was slightly charred and caramelized. yummmmm.

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Its a pretty appetizer and very easy to make but it really didn't do anything for me w/ the taste. No texture and the garlic was still raw.

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Great recipe! My whole family loved it!

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Great recipe - Used roma tomatoes & raw sugar

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Oh, Ina! I tried this recipe on a whim. I finally had gotten some tomatoes off my plant, and wanted something fun and easy to cook. I also had a vegetarian - gluten sensitive friend staying with me this weekend, and needed a recipe she could eat.
I made this friday night as part of our dinner, and we all LOVED it!
The next day, we had a few more friends over, and we told them about the recipe, and they asked if I could make it again. Well of course I did, and it got gobbled up. So I made another batch, which also disappeared very quickly.
Every person, even two people who don't care for tomatoes very much, all LOVED this recipe!!! Thank you for such a delicious, fun, and easy recipe!

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We have an abundance of cherry tomatoes from our garden right now, so I was looking for a way to use them for dinner other than on a cold salad. I cut each cherry tomato in half, put them on a 9x13 baking sheet, and just kind of "winged" the amounts of oil and balsamic vinegar. I roasted them at 450 degrees for about 20 minutes and tossed them into some buttered thin spaghetti (1/2 pound, and it was delicious! For that amount of pasta, I could have used more tomatoes. But it was still tasty and made a great summer side dish.