Garlic Roasted Tomatoes
My oven roasted tomatoes are incredibly delicious! We love them as a side dish, tossed with pasta, spooned over fish and meats, or even spread on toast. This recipe for roasted tomatoes is a lifesaver in my kitchen, whether I’m dealing with a summer surplus of fresh tomatoes or trying to salvage bland winter ones. It’s the perfect way to preserve the flavor of ripe summer tomatoes for later in the year, and it magically transforms lackluster winter tomatoes into something sweet and delicious. This is seriously one of my favorite tomato recipes! I love it so much that I even turn the tomatoes into roasted tomato soup. I also roast tomatoes next to these garlic basil baked chicken breasts (so delicious!). Key Ingredients Tomatoes: You can use any variety of fresh tomatoes for this recipe. I love roasting cherry tomatoes, which require less prep beforehand since I toss them onto the baking sheet whole. Whatever variety of tomatoes you use, keep them all similar in size (or cut them to make them this way) so they roast in the same amount of time. Garlic: I love garlic with tomatoes! I add 6 cloves to the baking sheet. As the tomatoes roast, the garlic becomes soft and sweet. Olive Oil: Use a generous amount of olive oil for the best results. It tastes incredible and turns into a dressing when mixed with the tomato juices that inevitably seep out of the roasted tomatoes. Fresh Herbs: I love fresh thyme or rosemary. You can also use basil stalks, too. For the basil stalks, pull the leaves off and save them for when the tomatoes have finished roasting. Tomatoes: You can use any variety of fresh tomatoes for this recipe. I love roasting cherry tomatoes, which require less prep beforehand since I toss them onto the baking sheet whole. Whatever variety of tomatoes you use, keep them all similar in size (or cut them to make them this way) so they roast in the same amount of time. Garlic: I love garlic with tomatoes! I add 6 cloves to the baking sheet. As the tomatoes roast, the garlic becomes soft and sweet. Olive Oil: Use a generous amount of olive oil for the best results. It tastes incredible and turns into a dressing when mixed with the tomato juices that inevitably seep out of the roasted tomatoes. Fresh Herbs: I love fresh thyme or rosemary. You can also use basil stalks, too. For the basil stalks, pull the leaves off and save them for when the tomatoes have finished roasting. How to Make Roasted Tomatoes Roasting tomatoes really couldn’t be any easier. These are quick roasted tomatoes, so you’ll be left with juicy, saucy tomatoes that taste sweet. Some roasted tomato recipes cook the tomatoes at a much lower temperature, making them almost candy-like. They are delicious but take hours to cook this way. For our recipe, you’ll crank up the heat in the oven and roast them for 20 to 30 minutes. To make them, toss your tomatoes onto a baking sheet with garlic, herbs, and olive oil. Season well with salt and pepper, then roast until soft, sweet, and juicy. Spoon these juicy, sweet tomatoes over just about anything that needs some livening up. Here are a few of our favorite ways to enjoy them: Try them tossed with pasta or grains. Try swapping the fresh tomatoes called for in this zucchini noodles pasta or this orzo pasta for roasted tomatoes (and don’t forget to spoon over some of their juices). Spoon onto toast or make bruschetta. These tomatoes are perfect with a slice of toast and slices of mozzarella or on top of toast spread with ricotta cheese. Serve with ricotta cheese, plain Greek yogurt, or cottage cheese. I love this roasted tomatoes with ricotta! Add them to salads, like this homemade Caesar salad. Try them with eggs. They would be fantastic with these scrambled eggs or served on top of a slice of this frittata. Turn them into soup! See our roasted tomato soup to see how we do it. Try them tossed with pasta or grains. Try swapping the fresh tomatoes called for in this zucchini noodles pasta or this orzo pasta for roasted tomatoes (and don’t forget to spoon over some of their juices). Spoon onto toast or make bruschetta. These tomatoes are perfect with a slice of toast and slices of mozzarella or on top of toast spread with ricotta cheese. Serve with ricotta cheese, plain Greek yogurt, or cottage cheese. I love this roasted tomatoes with ricotta! Add them to salads, like this homemade Caesar salad. Try them with eggs. They would be fantastic with these scrambled eggs or served on top of a slice of this frittata. Turn them into soup! See our roasted tomato soup to see how we do it. Garlic Roasted Tomatoes PREP 5 mins COOK 30 mins TOTAL 35 mins PREP 5 mins COOK 30 mins TOTAL 35 mins Spoon these juicy, sweet oven roasted tomatoes over just about anything that needs some livening up. We love them as a side dish, tossed with pasta, spooned over fish and meats, and spread onto toast. Serves 4 to 6 (2 to 3 cups) You Will Need 2 to 3 pounds fresh tomatoes 6 cloves garlic, peeled 1/3 cup extra-virgin olive oil Salt and fresh ground black pepper 3 to 4 fresh thyme stalks, optional Directions 1Preheat the oven to 450°F (232°C). Set aside a large rimmed baking sheet or large baking dish. 2Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are huge, cut them into quarters. 3Spread the tomatoes and garlic cloves onto the baking sheet. Pour over the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well. Tuck a few thyme sprigs underneath some of the tomatoes. 4Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots. Serve the tomatoes with their juices. 1Preheat the oven to 450°F (232°C). Set aside a large rimmed baking sheet or large baking dish. 2Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are huge, cut them into quarters. 3Spread the tomatoes and garlic cloves onto the baking sheet. Pour over the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well. Tuck a few thyme sprigs underneath some of the tomatoes. 4Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots. Serve the tomatoes with their juices. Adam and Joanne's Tips Storing: Roasted tomatoes last, covered in the refrigerator, for up to 5 days and can be frozen for up to one month. Best pans to use: Since tomatoes are acidic, we try to stay away from aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all better options. The nutrition facts provided below are estimates. Storing: Roasted tomatoes last, covered in the refrigerator, for up to 5 days and can be frozen for up to one month. Best pans to use: Since tomatoes are acidic, we try to stay away from aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all better options. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 208 / Total Fat 19.1g / Saturated Fat 2.7g / Cholesterol 0mg / Sodium 302.8mg / Carbohydrate 10.3g / Dietary Fiber 2.8g / Total Sugars 6g / Protein 2.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Perfect Moscow Mule Next Post: Easy Sausage Gravy