Portuguese Style Roasted Tomatoes and Peppers

Here’s a simple and delicious recipe that transforms ordinary tomatoes and peppers into something extraordinary. When you roast tomatoes and peppers this way, you can use them mixed with spaghetti or as a base for tomato sauce, but you can also use them simply as a side dish. I made this batch specifically to store frozen and use as a quick and delicious base for tomato sauces whenever I need them.

This is a classic preparation of roasted vegetables that’s absolutely perfect when you have a ton of veggies to prepare, once they’re done, you can easily pop them in the freezer and they’re ready to use directly as a side dish or transform into a rich sauce for pasta, rice, or any dish that needs that deep, caramelized vegetable flavour.

The combination of olive oil, soy sauce, and balsamic vinegar might seem unconventional, but it creates this incredible umami-rich glaze that makes these vegetables absolutely irresistible. It’s one of those recipes that proves sometimes the simplest techniques yield the most satisfying results. Let’s check the recipe! ;D

Portuguese Style Roasted Tomatoes and Peppers

Servings: 6
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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Warning: These tomatoes and peppers are so addictive, you might find yourself roasting them every week just to have them on hand!

Ingredients

Tomatoes – 8
Green Bell Peppers – 2
Olive Oil – A Drizzle
Soy Sauce – A Drizzle
Balsamic Vinegar – A Drizzle
Sweet Paprika – A Pinch
Paprika – A Pinch
Dried Oregano – A Pinch
Black Pepper – A Pinch
Salt – A Pinch

Directions

Preheat the oven to 356°F (180°C) and prepare a baking dish that can go in the oven.

Cut the tomatoes in half and remove the stems, arrange them in the baking dish. Remove the seeds and cut the green peppers into pieces.

Season everything with drizzles of olive oil, soy sauce, and balsamic vinegar, along with a pinch of sweet paprika, paprika, dried oregano, pepper, and salt.
Put in the oven and let cook for about 25 minutes until the tomatoes are nicely golden. Usually, you don’t need to cook them completely, especially if you’re going to use them later as a base for sauces or other dishes.

Remove from the oven and store in airtight containers for 2 to 3 days in the refrigerator or 1 month in the freezer, and that’s it! Enjoy!

Notes: These roasted vegetables freeze beautifully! Portion them into freezer bags or containers for easy weeknight meals. They thaw quickly and can go straight from frozen into pasta dishes or be reheated as a side.

Try adding fresh thyme, rosemary, or a splash of white wine during the last 10 minutes of roasting for different flavour profiles.

Beyond pasta sauce, these work wonderfully as a base for shakshuka, mixed into grain bowls, stirred into risotto, or served alongside grilled meats and fish.

The tomatoes should be caramelized and slightly shrivelled, but still holding their shape. If they’re too watery, extend cooking time by 5-10 minutes.

This recipe for Portuguese Style Roasted Tomatoes and Peppers was originally created on BakeAfter.com. Esta receita de Tomates e Pimentos Assados foi publicada em português no Iguaria.com.