Ingredients
| Ingredient | Quantity |
|---|---|
| San Marzano Tomatoes | 6 |
| Garlic Cloves | 3 |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Oregano | To taste |
Instructions
To prepare the roasted tomatoes, start by thoroughly washing the San Marzano tomatoes. Cut each tomato in half lengthwise, ensuring even slices for optimal roasting. Peel the garlic cloves and slice them into thin rounds for a rich, aromatic infusion into the tomatoes.
Arrange the tomato halves, cut-side down, on a baking tray lined with parchment paper, making sure they sit snugly together. On the backs of each tomato, make a few shallow cuts to allow for deeper flavor penetration during roasting.
Drizzle a generous amount of extra virgin olive oil over the tomatoes, ensuring they are well-coated for a golden finish. Season with a pinch of fine salt to enhance the tomatoes’ natural sweetness, followed by a light drizzle of olive oil once again. Sprinkle the freshly ground black pepper and a few sprigs of oregano over the top for a fragrant, herby kick.
Place the tray in a preheated oven, roasting the tomatoes for about 20 to 25 minutes, or until their skins begin to caramelize and the edges turn golden brown. The tomatoes should be tender, with an intensified flavor profile, perfect for serving as a side dish at any meal.
Once roasted, allow the tomatoes to cool slightly before serving. These roasted tomatoes make a delectable addition to any table, offering a burst of savory goodness with every bite. Enjoy!
