Sheet Pan Roasted Tomatoes and Peppers Three Ways

Sheet Pan Roasted Tomatoes and Peppers Three Ways

Save Recipe

Print Recipe

Ingredients

• 4 cups Ontario greenhouse tomatoes, halved or quartered
• 3 Ontario greenhouse peppers, halved lengthwise, seeded and sliced (about 4 cups)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon chili flakes, more to taste
• ½ teaspoon black pepper, more to taste
• 4 cloves garlic, diced
• 8-12 fresh basil leaves, cut into thin strips (chiffonade)

Instructions

1. Preheat oven to 450°F.
2. Place all of the ingredients except the basil into a medium-sized bowl and toss together to combine.
3. Spill onto a sheet pan, spreading the mixture out into an even layer.
4. Transfer to oven and roast for 20 minutes.
5. Remove from oven and leave to cool for 5 minutes.
6. Transfer to bowl, add the basil and toss. Season to taste. Serve as is with bread or crackers, or enjoy in one of the ways suggested above.