Quick Roasted Tomatoes
This is a play off of my slow roasted tomatoes, which involves cooking tomatoes at 250 for several hours. This speeds up the process a bit, which will result in a slightly different texture, but still delicious!
Ingredients
- 1 pound baby tomatoes, sliced in half
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon diamond kosher salt (if using any other salt, use half the amount)
Instructions
- Preheat oven to 350.
- Place all the tomatoes on a parchment lined baking sheet in an even layer. Drizzle generously with olive oil (about 1-2 tablespoons) and season with salt.
- Roast for 45-60 minutes. Check after 45 minutes and go from there. You really can't go wrong here, it just depends on how intense/shriveled you prefer the tomatoes. The longer you bake, the less water they will hold and the more intense/shriveled they will be.
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