The Most Beautiful Way to Roast Tomatoes

1. Preheat oven to 425°F.
2. Arrange the halved tomatoes cut-side up in a single layer in the Rectangular Mold or on the Fleximat. Nestle the tomatoes close together, but do not stack them.
3. Add the whole grape tomatoes between the larger tomato halves.
4. Sprinkle the tomatoes with sel gris or flaky salt first. Let them sit for about 30 seconds, then drizzle lightly with olive oil.
5. Tuck the whole or lightly smashed garlic cloves between the tomatoes.
6. Add the rosemary and thyme to the pan. Save the basil for the end.
7. Roast for 30–40 minutes, without stirring, until the tomatoes soften, collapse slightly, and the edges begin to caramelize.
8. For deeper color, finish under the broiler for 2–3 minutes, watching closely.
9. Remove from the oven. Immediately add fresh basil, a final pinch of salt, and a light drizzle of olive oil if desired.
10. Serve warm, room temperature, or spooned over your favorite dish.

Roasting Options:

• Standard Roast:
  425°F for 30–40 minutes
  Best for concentrated flavor with light caramelization.
• Jammy, Spoonable Tomatoes:
  400°F for 45–55 minutes
  Best for serving over toast, pasta, burrata, ricotta, chicken, or fish.
• Extra Color:
  Finish with 2–3 minutes under the broiler. Watch closely so the tomatoes and herbs do not burn.

bonTIPS:

• Salt before oil so the flavor penetrates the tomatoes instead of sliding off.
• Keep garlic whole or lightly smashed because chopped garlic can burn quickly.
• Use a mix of vine-ripened slicing tomatoes and grape tomatoes for better flavor. The larger tomatoes give body, while the grape tomatoes add natural sweetness.
• Do not stir while roasting. Let the tomatoes collapse and concentrate naturally.
• If the pan looks juicy halfway through, that is flavor, not a mistake.
• Add basil at the end so it stays fresh, bright, and fragrant.