Roasted Garlic Tomatoes

by Sabrina Snyder

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49 Comments

5 from 5 votes
4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Roasted Garlic Tomatoes are a quick, flavorful recipe that’s easy to make and perfect for adding rich, sweet flavor to your favorite dishes!

Roasted Garlic Tomatoes are the perfect Veggie dish for so many occasions. You’ll love them if you love my Roasted Cherry Tomatoes or Roasted Ginger and Garlic Carrots!

tomatoes and toast on a dish with cheese on top
close up of tomatoes and toast
tomatoes seasoned and on a baking sheet
tomatoes on a baking sheet fresh out of the oven

Sabrina’s Roasted Garlic Tomatoes Recipe

Hold on to those fleeting summer memories with these amazing tomatoes, made in just 15 minutes and perfect as an appetizer, part of a main course or even a fantastic spread on a sandwich! The roasting intensifies the flavors, making them irresistibly sweet and versatile enough to keep on hand for countless recipes!

Recipe Card

Dinner, then Dessert

Roasted Garlic Tomatoes Recipe

Roasted Garlic Tomatoes are a quick, flavorful recipe that's easy to make and perfect for adding rich, sweet flavor to your favorite dishes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
tomatoes and toast on a dish with cheese on top
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Ingredients
 

  • 2 pints grape tomatoes
  • kosher salt
  • black pepper
  • 4 cloves garlic , minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/4 cup shredded parmesan cheese , (optional)

Instructions

  • Preheat oven to 400 degrees.
  • Toss all the ingredients except the Parmesan cheese into a bowl together.
  • Put onto baking sheet and bake for 8-10 minutes.
  • Optional: Add Parmesan cheese on top if desired.

Nutrition

Calories: 134kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2020IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 1mg

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Sabrina’s Tips

For the best flavor, I like to get my tomatoes fresh from my garden or from a local farmers market! If you don’t have access to either of those, try a natural or organic foods store. The flavor upgrade is worth it!

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About this Recipe

These tomatoes are such a versatile flavor. The garlic and the oil combined with the tomato juice that bursts out in the oven combine to make a delicious cooking liquid too. When I make this to store, I save all the liquid from the pan and add it to the mason jar I keep them in. Try them and I promise you’ll be a convert and you’ll have them in your fridge at all times! I make them by the tray and store them for use in so many recipes I think I may have lost count. It also helps that they are insanely easy to make and are basically like adult candy. I have been known to sneak ¼ tray… ok fine, ½ a tray of them right out of the oven before I plate them up or use them in recipes!

Serving Ideas

These roasted garlic tomatoes are a delicious addition to all kinds of meals. Add them on top of top of a crostini (French Bread slices that are brushed with a little olive oil and toasted) and topped with some Parmesan cheese. Toss them with your favorite pasta (I especially love them with my Alfredo Pasta), or spoon them over Shrimp Scampi, or use them as a flavorful topping for grilled chicken or steak. Add them to risotto or as a topping on your favorite baked pasta. You could even use them in place of sliced tomatoes on a sandwich, or scattered over a fresh Chicken Caesar Salad! You could even blend them with olive oil and champagne vinegar for an amazing vinaigrette. The possibilities are endless!

More Delicious Tomato Recipes

tomato pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. SO DO YOU SPRINKLE WITH THE PARM CHEESE BEFORE PUTTING IT IN THE OVEN?
    PARM CHEESE IS NOT MENTIONED AS A LAST INSTRUCTION. THIS SOUNDS DEVINE. I LOVE TOMATOES!!

    Reply

  6. These roasted tomatoes look so good. They would be fantastic on more than just the toasted bread. I can’t wait to try them.

    Reply

  8. This looks so good i wish i could try it right now. I will have to get the ingredients so i can make it tomorrow. I am sure it will be a big hit.

    Reply

  11. I make a version of these, and you are right that the intense and gorgeous flavors make this easy recipe so darned versatile! Now I need to go make a batch this weekend! :o)

    Reply

    2. Hi,

      I presume you are using Fahrenheit and that means 200 Celsius for me?
      Do you think you could specify F or C in future??

      Reply

  12. You have no idea how much I love roasted tomatoes. When I work from home I make a simple lunch of roasted tomatoes, hummus and some cheese, it tastes so good and so fancy 🙂

    Reply

  20. I agree this is the perfect appetizer! I thing I would even try to make them as a meal for me! Great game day idea that isn’t just chips and dip,

    Reply

  21. I don’t really like tomatoes, but I usually will eat them if they’re cooked. This actually looks really good. I may have to try it out to see if it’s as good as it looks!

    Reply

  22. The only tomatoes I EVER considering eating during the winter months are grape tomatoes and I can only imagine how much better they are roasted like this. Sounds absolutely divine and love that it’s so easy!

    Reply

  23. I am in love!! This is my favourite dish ever! Seriously, you can eat it as is, over pasta, on eggs, you name it!

    Reply

    1. Heck yes! I just made a batch with three trays full and put them in a big mason jar. I’ve been using them on everything!

      Reply

  25. I don’t have any grape tomatoes, but my garden is full of regular tomatoes that are about fist size. Could I substitute those? Thanks!

    Reply

    1. Yes! Absolutely! And they’ll be even more amazing if they are from your garden! I would quarter them though just for maximum flavor so the coating gets on as much of it as possible 🙂

      Reply