Ryan’s Roasted Tomatoes are *really good*. Lately, every day feels a bit like Sunday, so we’ve been able to cook a little lower and slower given all the time at home. Ryan’s Really Good Roasted Tomatoes are a great thing to make on a Sunday afternoon when you’re prepping for the week or any other day that you’re working from home and don’t need to stray too far from the kitchen. And if you’re wondering what the heck we’re doing with tomatoes this time of year, check out our Winter Tomato Guide where we’re going through the best ways to shop for and prepare tomatoes during the winter season.
While these Roasted Tomatoes do take 2-3 hours to cook, they are SO EASY to make. Don’t let the clock fool you—you’re going to love how simple this process is. Ryan’s Roasted Tomatoes are perfect for burgers, pairing with pasta, tossing on toast, or using instead of ketchup…the possibilities are pretty endless. You’ll find them used twice in our Roasted Tomato Turkey Burgers recipe —both in the turkey burger patty and on the burger itself! Besides Roasted Tomatoes, you’ll also find Caramelized Onions in that burger patty, so be sure to check out the best way to quick-caramelize onions.
Roasted Tomatoes really strike the balance on that whole salt-fat-acid-heat + herbs & garlic food formula. We’ve got salt from the salt (duh), fat from the olive oil, acid from the tomatoes, heat from the oven, and herbs from the thyme. You’ll notice Really Good Roasted Tomatoes start on high heat and then switch to a lower oven heat after a short time. That short blast of high heat helps everything caramelize and reduces the overall roasting time at lower temperature.
If you’re ready to go on making these Roasted Tomatoes and need a dish to start with, be sure to check out our Roasted Tomato Turkey Burgers for the perfect opportunity to practice.
Ingredients
- Tomatoes. Pick the right ones for the job with our Winter Tomato Guide
- Garlic Cloves (slice ’em up!)
- Olive Oil (preferable for roasting because it gives such great flavor)
- White Wine Vinegar
- Thyme Sprigs Picked from Stems (trust us, they’re better than the dried stuff!)
- Salt
- Pepper
Equipment
The Process
Step One
Preheat your oven to 450 degrees. Take 8 Medium Tomatoes and pull off any stems, then cut them into wedges. Yup, just like you would a lemon or lime! Each tomato should give you four wedges.
Step Two
Arrange your wedges onto a large baking tray. Unlike when roasting firmer root vegetables, you don’t need to worry too much about leaving a lot of space between your tomato wedges. They’ll do just fine elbow to elbow. We recommend using parchment paper on your baking tray in order to save you some serious scrubbing time later.
Step Three
Did we mention this recipe is INSANELY EASY? Time to make it rain. Evenly drizzle 2 tablespoons Olive Oil and 1 tablespoon White Wine Vinegar over your wedges right there on the pan. Then sprinkle Salt and Pepper over them to your liking.
Take your 4 sliced Garlic Cloves and rest them evenly on the tomato wedges, then pick the leaves off your Thyme Sprigs and distribute them throughout the tomatoes as well. That’s IT for prep!
Step Four
Bake at 450 degrees for 10 minutes. The high heat at the start gets everything caramelizing and shortens up the length of time you’ll need to roast at lower heat. When your 10 minutes are up, reduce your oven heat to 200 degrees and let them bake for another 2-3 hours (or longer!).
Easy peasy and absolutely delicious. With minimal prep effort and maximum versatility, we promise these Really Good Roasted Tomatoes are worth the wait.
Ryan's Roasted Tomatoes
Ingredients
- 8 Medium Tomatoes Cut in Wedges
- 4 Garlic Cloves Sliced
- 2 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 4 Thyme Sprigs Picked from Stems
- Salt To Taste
- Pepper To Taste
Instructions
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Heat oven to 450℉.
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Remove any stems and cut tomatoes into wedges.
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Arrange tomatoes skin side down on a parchment lined sheet tray.
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Evenly disperse the oil, vinegar, garlic, thyme, salt, and pepper over the tomatoes.
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Place tray in oven for ten minutes at 450℉.
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After ten minutes, drop the oven temperature to 200℉ for 2-3 hours.
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Remove tray and allow tomatoes to cool before storing airtight in the refrigerator for up to 7 days.