These oven roasted tomatoes are cooked to tender perfection in olive oil, garlic and spices and are the perfect healthy side dish, appetizer or low carb snack! I paired these tomatoes with one of my favorite beef steak recipes for one of the best low carb meals I’ve had in a long time!
If you are looking for more ways to use up your fresh tomatoes, try a Caprese salad, (another low carb recipe) a BLT sandwich a classic toasted tomato sandwich or even a Tomato Pie!
Roasting tomatoes isn’t usually the first thing that people think of when it comes to using fresh tomatoes, but it is a fabulous way to serve tomatoes hot and spiced up. I didn’t want a salad or anything cold with my steak (here in Edmonton we are just on the cusp of good weather this spring, so warm food is still tops!) and I had about 10 tomatoes on my counter. Like I’ve mentioned before, a lot of my cooking lately is using up ingredients that I have at home, or that have been grocery store order mix ups, of which the 10 tomatoes are, but you won’t hear any complaining from me on that. First world problems, having too many tomatoes by accident!
I only used three tomatoes as it was for my son and I ( oh yes, we had three halves each and they were amazing) but this recipe does have enough seasoning and oil for four tomatoes total.
How to Roast Tomatoes
It really doesn’t get easier than this to make a great side dish! While I do just use my (clean) hands to swirl the entire tomato into the olive oil mix, one of my tricks is to make sure that you spoon the garlic pieces onto the top at the end. Those pieces will be left in the bowl, just put them on top like shown below!
- Slice the tomatoes in half horizontally.
- Combine your olive oil, garlic and herbs.
- Cover in the olive oil mixture
- Roast in the oven until softened and wrinkly on the edges.
- Serve and enjoy!
Types of Tomatoes You Can Use
This recipe is going to work amazing with any type of tomato!
- Cherry or Grape Tomatoes : simply cut up 4-6 cups of cherry tomatoes in half, toss with the olive oil mixture and bake for 10-15 minutes until they are softened to your liking.
- Beefsteak Tomatoes – These will take longer to cook but will hold their shape nicely.
- On The Vine Tomatoes – These are red tomatoes of varying types, and are generally smaller than beefsteak tomatoes.I used medium sized tomatoes on the vine ( NOT the cocktail ones) and they were the perfect size
- Roma Tomatoes – These will hold their shape well. Try cutting Roma’s into wedges, then tossing with the olive oil mixture.
- Cocktail tomatoes – try tossing them in the olive oil mixture and then roasting them whole!
I will definitely be trying out cherry tomatoes sliced in half next, as this is one of my favorite new healthy recipes! I’m going to really roast those and see if I can get them a little caramelized in the oven. This is a great basic recipe that you can tweak to your own liking very easily. You can leave out the rosemary if you don’t like it and replace it with some thyme. You can add oregano, Basically I’m trying to say that those herbs can be replaced with whatever you like and suit your tastes.
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Easy Garlic & Herb Oven Roasted Tomatoes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Appetizer, Side Dish
- Karlynn Johnston
- 3-4 large tomatoes
- 1/4 cup olive oil
- 2 cloves garlic peeled and minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley OR fresh to garnish at the end
- flaked sea salt and freshly cracked pepper
- 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.
- You can sprinkle some Parmesan on top 5 minutes before taking them out if desired
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
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.
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!
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!