I don’t know who/what/when I was inspired to first try putting tomatoes in an oven, but I know that I was just in the early aughts of my twenties, living in my Berkeley apartment and getting very into cooking. Since my first apartment was small, cheap and didn’t have a real oven, my first batch was made in a countertop version that I hope I never have to use again in my adult life. These oven roasted tomatoes, especially ones at the peak of their season, are easy to make but so, so savory. I prefer this recipe with Roma tomatoes, but any juicy, thin-skinned and meaty tomato will work just fine. My favorite way to eat it? Alone (as in the tomato itself, not me), over a piece of toast with burrata and chopped basil, or as a pizza topping alongside some spicy sausage.
Oven Roasted Tomatoes
1 lb. tomatoes (your pick, but I like Romas)
1/4 cup olive oil
1/2 tbsp. kosher salt
1/2 tbsp. freshly cracked black pepper
1. Pre-heat your oven to 400ºF and line a sheet pan lined with foil for easy clean-up.
2. Wash and pat your tomatoes dry before slicing them in half. If you’ve gone the non-Roma route and are using a more rotund tomato, slice into quarters. I don’t see the need to deseed these, so skip it and save some time.
3. Now get ready to get your hands dirty. Spread your tomatoes across your sheet pan and coat generously with 1/2 of your salt and freshly cracked pepper, then sprinkle on all of the olive oil. Then flip those tomatoes around with your fingers, covering them with olive oil. Once they’re coated, make sure the seed side is facing up and then sprinkle with the rest of your salt and pepper.
4. Bake for 35-40 minutes or until your tomatoes have wrinkled and deflated (sounds sad, but true). Enjoy!