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Why You’ll Love My Recipe
Cooked to tender perfection in olive oil, garlic, and spices, these oven-roasted tomatoes are the perfect healthy side dish, appetizer, or low-carb snack.
Try pairing these tomatoes with one of these steak recipes for a low-carb meal. If roasted tomatoes aren’t quite what you’re looking for, try a Tomato Bisque or some Cherry Tomato Bruschetta.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: These tomatoes take 30 minutes to make.
- Variations: Try adding some spice to this recipe with some hot pepper flakes or a pinch of cayenne powder. Experiment with different sizes and types of tomato. Add more herbs to the mixture. Try thyme, dill, or oregano.
- Tools Needed: For this recipe, you’ll need a cutting board, a sharp knife, a medium bowl, and a large baking sheet.
What You’ll Need For Ingredients
Tomatoes: This recipe works with any size tomatoes. Use whatever you’ve got at home or go out and buy a specific variety if you want. Adjust the cooking time according to the tomato size so that you don’t burn anything.
Herbs: Basil, rosemary, parsley, salt, and pepper make up the seasoning blend on these tomatoes. Feel free to expand on this with other herbs you enjoy. Try adding a bit of thyme or oregano, or make your own Italian Seasoning and add some of that.
Garlic: Freshly minced garlic will give you the most flavour, but you can also use minced garlic from a jar or even garlic powder.
How To Make Easy Garlic and Herb Oven Roasted Tomatoes
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 450°F.
- Wash the tomatoes and then cut them in half.
- Pour oil in a medium bowl and stir in the garlic and herbs. Dip(or toss) the tomatoes in the oil/herb mixture then spread them cut side down on the baking sheet.
- Sprinkle with salt and pepper.
- Bake for 25-30 minutes or until tomatoes are wrinkled and softened.
- Remove from oven and serve hot or at room temperature.
Karlynn’s Tips and Tricks for Making Garlic and Herb Oven Roasted Tomatoes
Make a Sauce: If you haven’t made a homemade pasta sauce with roasted tomatoes yet, you’re missing out. It’s as easy as adding a few ingredients to the baking sheet with the tomatoes. Depending on your personal tastes, toss in some basil, feta cheese, onions, and even peppers. Make sure it’s all coated with oil so it doesn’t burn. When everything is cooked, blend it into a sauce to use on your favourite pasta.
Serving Suggestions: Why not add these tomatoes to pasta or mash them a bit with a fork and use them as a topping for Classic Homemade Garlic Bread or Cheese Bread? Or make a batch and serve them alongside some Buttery Garlic and Thyme Roasted Mushrooms or Garlic Shrimp Stir-Fry with Peppers & Onions.
Storage Instructions
Fridge: Once these are fully cooled, you can store them in a covered container in the fridge for 3-4 days. Warm them up for a minute in the microwave or eat them cold.
Freezer: Since these are already cooked and soft, they won’t hold their shape or texture well while frozen. They’ll be best used in a sauce when you defrost them. Better yet, turn them into a sauce first and then freeze the sauce.
More Delicious Tomato Recipes
Looking for more great ways to use tomatoes?
Try this Caprese Salad as a pretty side dish.
Make a classic BLT Sandwich for lunch.
Or try something a bit different and make a Tomato Pie.
There you go, folks. A quick and simple way to make flavourful roasted tomatoes. Try this recipe and let me know what you think.
Happy Cooking!
Karlynn
Easy Garlic & Herb Oven Roasted Tomatoes
Ingredients
- 3-4 large tomatoes,
- ¼ cup olive oil
- 2 cloves garlic, peeled and minced
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley, OR fresh to garnish at the end
- flaked sea salt and freshly cracked pepper
Instructions
- Preheat your oven to 450 °F.
- Wash then slice the tomatoes in half horizontally. Remove the stems if desired.
- Pour the olive oil into a medium sized bowl, then mix in the garlic, basil, rosemary and parsley (unless you are using fresh parsley, then you keep the parsley until the end)
- Take each tomato half and swirl around the bowl, coating with the oil and seasonings, then lay them cut side up on a baking sheet. I used my hands to do this, and then I make sure that there are some garlic pieces on top of each one at the end by spooning them on top. Sprinkle with salt and pepper.
- Bake in the oven for 25-30 minutes, or until the tomatoes are completely softened and wrinkled around the edges.
- Remove and serve hot or at room temperature.
Notes
- You can sprinkle some Parmesan on top 5 minutes before taking them out if desired
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rita says
Try putting some curry powder and olive oil, which I have been doing for years. I got the recipe from a Madame Benoit cookbook eons of years ago. Also she said to sprinkle a tiny bit of sugar on the tomatoes you get in the winter as they are not as sweet as the summer fresh ones. I haven’t try them with herbs but I will next time I roast tomatoes.
Helen Marie Braun says
Could you please answer the question. Tomatoes up or down while roasting.
Thank you
Karlynn Johnston says
It’s cut side up, that’s a mis-type and I fixed it!
Rose A. says
Just a quick question, from the looks of your pictures of the tomatoes, the tomatoes are placed cut side up on the baking sheet, but the recipe says place cut side down. Should they be place cut side up?
Karlynn Johnston says
It’s cut side up, that’s a mis-type!
Suzin says
Looking forward to trying this recipe soon. In the instructions you say to play the tomatoes cut side down on the ski grill sheet, but the photo shows cut side up. Would you please clarify?
Karlynn Johnston says
It’s definitely cut side up!! Fixing, thanks for catching!