Roasted Garlic Tomatoes – Perfect Holiday Appetizer

Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!

 Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich! 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.

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 absolutely save all the liquid from the pan and add it to the mason jar I keep them in. The roasting of the tomatoes intensifies the flavors and makes them super sweet. Try them and I promise you’ll be a convert and you’ll have them in your fridge at all times!

Things you can do with these tomatoes:

  • Top them on some crostinis
  • Add it into your favorite pasta (I add it to my Alfredo Pasta)
  • Add it to Shrimp Scampi
  • Add it on top of grilled chicken or steak
  • Add it to your favorite sandwiches in place of sliced tomatoes
  • Add to risotto or as a topping on your favorite baked pasta
  • Blend with olive oil and champagne vinegar for an amazing vinaigrette

or my favorite…

  • Add to your favorite salad, mine is Caesar Salad!

Right now the local stores are still having great prices on grape tomatoes. In case you can’t find them easily, a good place to try is Trader Joe’s. They have them year round (I know this because my oldest is completely obsessed with grape tomatoes) and the prices stay pretty constant.

So without further ado, here is the easiest recipe you’ll be glad you pinned (You are pinning this right?)

Preheat oven to 400 degrees.
Toss all the ingredients except the Parmesan cheese into a bowl together. Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!Put onto baking sheet and bake for 8-10 minutes. Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!

 Optional, but I usually top it on a crostini (French Bread slices that are brushed with a little olive oil and toasted) and some Parmesan cheese, because, well…. this!
Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!

Pin this recipe now to remember it later

Pin Recipe

Roasted Garlic Tomatoes - Perfect Holiday Canape

Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Author Sabrina Snyder

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.

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
Keyword: Roasted Garlic Tomatoes

Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!

Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!
Hold on to those fleeting memories of summer with these amazing Roasted Garlic Tomatoes made in just 15 minutes and versatile enough to be an appetizer, part of a main course or a fantastic spread on a sandwich!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!!

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

  3. 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.

  4. 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)

  5. 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 🙂

  6. 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,

  7. 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!

  8. 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!

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

    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!

  10. 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!

    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 🙂