Ina Garten Roasted Tomatoes with Basil
This dish involves halving ripe tomatoes and roasting them with garlic, olive oil, salt, and pepper at a low temperature until their flavors intensify. After roasting, they’re tossed with fresh basil, creating a delicious, naturally sweet and savory side that’s perfect with almost anything.
- Prep Time: 10
- Cook Time: 120
- Total Time: 2 hours 10 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
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12 plum (Roma) tomatoes, halved lengthwise, seeds removed
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¼ cup good olive oil
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1½ tablespoons balsamic vinegar (optional, for depth)
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2 cloves garlic, minced
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1½ teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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2 tablespoons fresh basil, julienned
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Optional: pinch of sugar if tomatoes are very tart
Instructions
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper for easy cleanup.
Place halved tomatoes, cut side up, on the prepared baking sheet in a single layer.
Drizzle tomatoes with olive oil and balsamic vinegar (if using). Sprinkle evenly with garlic, salt, and pepper.
Bake for 2–2½ hours until the tomatoes begin to caramelize around the edges and shrink slightly. They should look soft and wrinkle,d but not burnt.
Remove from the oven and let cool slightly. Toss gently with fresh basil just before serving.