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Roasted Tomatoes on Everything

2 cups approximately
Jitomatitos Rostizados para Todo


  • 1 1/2 pounds ripe cherry tomatoes
  • 1 to 2 dried chiles de árbol, stemmed, thinly sliced
  • 3 to 4 shallots, about 1/2 pound, outer layer peeled, thinly sliced
  • 2 garlic cloves, peeled, thinly sliced
  • 1/2 cup Oléico safflower oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

To Prepare

  • Set the rack in the middle of the oven and preheat to 400°F.
  • On a small baking sheet, combine the tomatoes, chiles de árbol, shallots, garlic, oil, salt and pepper and toss to combine.
  • Place in the oven and roast for 45 to 50 minutes, until tomatoes have completely softened and almost fallen apart and are charred on the outside.
  • The roasted tomatoes can be used on avocado toast, pasta, grilled asparagus, an egg scramble or a cheese omelet.
  • Note: It is important that the tomatoes be ripe for full flavor. If they seem hard or a bit unripe, leave them in a bowl on your countertop for a few days so they can continue ripening until fully colored and softened.