Garlic Roasted Tomatoes
- PREP 5min
- COOK 30min
- TOTAL 35min
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.
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
Preheat the oven to 450°F (232°C). Set aside a large rimmed baking sheet or large baking dish.
Cherry 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.
Spread 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.
Roast 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.