Roasted Roma Tomatoes

This staple can be used so many ways, but it all comes down to the winter months when tomatoes need a bit of a pick-me-up.  I like to roast them at a high temperature with an Argentine inspired dried herb rub and a sprinkle of balsamic vinegar.


  • This is scalable, but for this we will say 14 Roma tomatoes
  • Chimichurri dry rub
  • Aged balsamic vinegar
  • Olive oil

Making It

  • Stem and cut the tomatoes in half and place on a baking sheet lined with parchment paper
  • Liberally sprinkle the chimichurri rub
  • Drizzle with aged balsamic vinegar
  • Drizzle with olive oil

Time to Cook

  • Set the over to 450 degrees
  • Roast for 30 minutes on middle rack (check at 25 minutes just in case your oven temp is off)
  • Take out and let cool


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