This recipe for Roasted Campari Tomatoes is incredibly easy to make and bursting with flavor. This recipe takes fresh campari tomatoes to a whole new level. Juicy, bright red, tangy and unbelievably fresh.
Roast tomatoes to use in a variety of recipes from pasta sauces, to toasts and sandwiches, or just eat them by themselves straight out of the oven.
Juicy, bright red campari tomatoes, drizzled with olive oil and roasted in the oven. Easy and quick to make, delicious for sandwiches or sauces.
- 1 pound campari tomatoes on the vine
- 1 tablespoon olive oil
- 1 clove garlic peeled and sliced thin
- salt and pepper
Preheat oven to 375°F (190°C). Slice campari tomatoes in half, or three times if they are large. Place on a baking sheet lined with parchment paper. Sprinkle sliced garlic on top. Drizzle with olive oil. Bake for 30 minutes, or until tomatoes are soft and start to wrinkle.
Store roasted tomatoes in the refrigerator for up to one week. You may also freeze them for up to six months.