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Recipe by Sarah Chana Gruskin

Roasted Tomatoes

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Roasted Tomatoes
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

25 Minutes
Diets
- Vegetarian - Vegan - Gluten Free - Low Fat - No Refined Sugar - Pescatarian - Paleo - Low Carb - Salt Free

Fun Fact: Tomatoes originated in Peru; the golden varieties were first brought to Europe in the 1500s. The Italians named them “pomodoro,” which means “golden apple.” The San Marzano variety, originally cultivated in Italy, are considered the world’s best. The Jersey tomato, at its peak in the summertime, is also counted among the best.

Ingredients

Main ingredients

  • 2 tablespoons Gefen Olive Oil

  • 3 cloves garlic, peeled and smashed

  • 8 to 10 sprigs thyme

  • 4 sprigs rosemary

  • freshly cracked Gefen Pepper

  • 1 pound (about 8 small or 4 medium) vine tomatoes

Directions

Roast the Tomatoes

1.

Arrange rack in the middle of the oven. Preheat the oven to 425 degrees Fahrenheit.

2.

Rinse and quarter tomatoes. Line a baking pan with Gefen Parchment Paper. Spread tomatoes, garlic, thyme, and rosemary in a flat layer across the baking pan. Sprinkle with olive oil, salt, and pepper.

3.

Roast in the oven until very soft and blistered, about 15 to 20 minutes, mixing occasionally. Remove pan from the oven and let cool slightly.

Recipe tags

gluten free low carb low-fat quick-and-easy roasted tomatoes Sarah Chana Gruskin starters super easy tomatoes vegan Vegetarian
Roasted Tomatoes

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