Just because tomatoes aren't in season doesn't mean you can't enjoy them all year round and reap their nutritional benefits. Roasting them brings out their sweetness and fresh garlic and herbs make them a savory delight!
Course
Hors D'oeuvre, Side Dish
Cuisine
Mediterranean
Prep Time8minutes
Cook Time20minutes
Total Time28minutes
AuthorJessica Levinson
Ingredients
1poundplum tomatoessliced
1tablespoonolive oil
3large garlic clovesminced
1/2tablespoonchopped rosemary
1/8teaspoonKosher salt
Freshly ground pepper
Instructions
Preheat oven to roast at 400 degrees F. Line a baking sheet with foil and set aside.
In a large enough bowl, toss the sliced tomatoes with olive oil. Make sure each tomato slice is coated.
Spread the sliced tomatoes in one layer on the prepared baking sheet. Sprinkle each tomato with some garlic, rosemary, salt, and pepper. Roast on the top shelf of the oven for 15-20 minutes, making sure the tomatoes are cooking evenly.
Recipe Notes
You can also use thyme, oregano, or basil. And if you don't have fresh herbs on hand, dry work well too!