How to: quickly roast tomatoes

There's still time to take advantage of those Jersey tomatoes! I can't believe this was my first time roasting tomatoes - it was sooo simple and can be used as the base for so many recipes. The word "roast" means cooking something for a long time, so people generally shy away from recipes that even use the word because NO ONE has that kind of time. However, I found that these tomatoes were super flavorful and perfectly tender after just 45 minutes in the oven at 350 degrees. Here's what I used.

The simplest ingredients have so much flavor. First, I washed the tomatoes and then cut them in halves, lightly brushed olive oil all over the halves, and then placed them (cut side down) on a ceramic baking tray on top of scattered fresh thyme sprigs.

I roughly chopped the onion, and peeled the full garlic cloves and nestled them into the tomatoes. Then, I sprinkled them with salt and pepper.

I put the pan in the oven and "roasted" the tomatoes until the skin was blistering and the tomatoes were tender. Once out of the oven, I removed the crispy tomato skins (and ate them).

After the tomatoes cooled, I decided on some tomato soup. I removed the springs of thyme and dumped everything (including all the juices on the bottom of the pan) into the blender. I then added some thyme leaves. I blended all the ingredients together, adding only some Locatelli cheese and a pinch of sugar to balance the acidity. Once the soup reached a desired consistency, it's finished and delicious!




10 vine ripe tomatoes

1 onion

6-8 garlic cloves

20 sprigs fresh thyme

Olive oil

Salt and pepper


1. Preheat oven to 350 degrees. Remove tomatoes from vine and wash them.

2. Scatter fresh time on bottom of pan (try not to use a dark baking sheet because it will cause the tomatoes to burn). Cut the tomatoes in half and lightly brush them with olive oil.

3. Place the tomatoes on the pan, cut side down.

4. Roughly chop onion and peel garlic, leaving the cloves whole. Nestle onion chunks and garlic into the tomatoes. Sprinkle the whole pan with salt and pepper.

5. Pop the pan into the oven for about 45 minutes or until the skins of the tomatoes are blistering and the tomatoes are tender.

Enjoy roasted tomatoes with sliced mozzarella, over a salad or use to make homemade tomato sauce.

To make tomato soup:

1. Remove the skins of tomatoes. Remove fresh thyme sprigs from the pan.

2. Dump the rest of the pan ingredients into a blender, including all the juices.

3. Lightly pulse the tomatoes until they are broken down just a little. Add a cup of Locatelli cheese and a tablespoon of sugar and continue to blend until you have reached a desired consistency.

© 2016 by The Semi Healthy Foodie