Simple roasted sheet pan tomatoes loaded with peppers, onions, and garlic. These oven roasted tomatoes make an easy side dish, pasta topper, or base for a homemade sauce.
Simple, flavorful, and so versatile. A great way to use up fresh tomatoes from the gardens!
Roasted Tomatoes with Peppers and Onions
Ingredients
Instructions
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Preheat oven to 400°F (200°C).
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Wash and slice tomatoes, sweet peppers, and onion in half (or quarters if large). Place them cut side up on a baking sheet.
Use any sweet peppers of your choice. I use a variety of peppers from the garden or freezer.
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Scatter garlic cloves around the tomatoes, peppers, and onions.
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Drizzle olive oil evenly over everything, then sprinkle with salt and pepper to taste.
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Roast for 25-35 minutes, until vegetables are softened, slightly caramelized, and edges begin to brown.
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Serve warm as a side dish, toss into pasta, blend into a sauce, or spread on crusty bread.