Juicy Roasted Tomatoes with Oregano and Garlic make a simple side dish for most any meal. They’re also good all on their own or tossed with pasta.
- 1½ pound tomatoes on the vine (about 8–9 Sweet 100s or similarly sized tomatoes)
- 1 clove garlic (peeled and minced)
- 2 teaspoon dried oregano (if using fresh use 50% more)
- 2 tablespoon extra-virgin olive oil
Place the oven rack in the top position. Preheat oven at 400 degrees F.
Remove tomatoes from vine. If the tomatoes are bigger than 1 ½‑inches in diameter, halve them. If they are more than 3‑inhes in diameter quarter them. Smaller tomatoes may be left whole.
In a medium bowl gently toss the tomatoes with the remaining ingredients until well coated. Pour the mixture into a baking dish just large enough to hold the tomatoes in a single layer. Arrange the tomatoes cut side up.
Roast in the heated oven until the skins blister and the flesh is quite soft but still holds its shape, 25 to 30 minutes, depending on size.
Serve warm or at room temperature.