Weeknight Umami Oven Roasted Tomatoes
- Yield 4 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Weeknight Umami Oven Roasted Tomatoes sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 10 plum tomatoes, Choose a tomato variety with more flesh and less seeds.
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons chopped fresh herbs (Italian parsley, basil, oregano, chives, etc.), skippable
Method
Warm the oven to 400°F with rack in the middle. While the oven is heating up, wash and pat dry the Roma tomatoes and cut them in half lengthwise.
Line a rimmed baking sheet with parchment paper or aluminum foil. Lay out the tomatoes in a single layer, cut-side up, on the prepared baking sheet.
Lightly sprinkle Magic Mushroom Powder on the tops of the tomatoes. Spoon 2 tablespoons extra virgin olive oil evenly over the tomatoes.
Pop the sheet pan of tomatoes in the oven and roast for about 45 minutes, rotating the tray at the halfway point to ensure even cooking. The tomatoes are done when they’re a little brown on the edges and shrunken a bit.
Spoon on some aged balsamic vinegar, the remaining 1 tablespoon of extra virgin olive oil, and fresh herbs, if using.
Kitchen notes
- Air fryer instructions : Air fry them 375°F for about 25 to 30 minutes or until browned on the edges and most of the juices have evaporated.
- Leftover oven roasted tomatoes can be stored in an airtight sealed container in the fridge for up to 4 days.
- You can also freeze them in a sealed container for up to 4 months.
