Roasted Tomatoes
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes–as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
There is not a truly Mediterranean kitchen that doesn’t frequently use tomatoes. Fresh; canned; roasted; stewed, whatever form they come in, tomatoes are a prominent ingredient in Mediterranean cooking and the Mediterranean diet.
Ingredients
- 2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
- 2 to 3 garlic cloves, minced
- Kosher salt and black pepper
- 2 teaspoon fresh thyme, stems removed
- 1 teaspoon sumac
- 1/2 teaspoon dry chili pepper flakes
- Extra virgin olive oil
- Crumbled feta cheese, optional
Directions
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
