Flavorful roasted tomatoes with garlic recipe! While these tomatoes are delicious on their own, you can jazz up your salads, pasta, toasts, and sandwiches with these roasted tomatoes.
Last year I had a bountiful tomato harvest, and I made quite a few dishes like tomato pickle, tomato-onion relish, and tomato rice. I had planned to make these roasted tomatoes but somehow missed it.
When I relished these roasted tomatoes at our friend’s place this year, I got reminded and made a note to try and test again and share it on my blog. I duly did and am super excited to share the same.
Let’s get straight into the recipe and details.
Ingredients required
I kept the recipe very simple. I didn’t even add any herbs. It’s a five-ingredient recipe, and here is the list!
Tomatoes: I used grape tomatoes. But you can use cherry tomatoes of plum or Roma tomatoes too.
Best tomatoes for roasting
In my opinion, you can use any tomatoes of your choice. (Personal favorite would be grape and cherry tomatoes, especially the heirloom variety) If your tomatoes are big, then chop them in half and roast them. I have tried this recipe with grape and cherry tomatoes, and I use them whole without chopping. Whole roasted tomatoes are flavor bombs for sure!
Olive oil: An excellent quality extra virgin olive oil elevates the flavor of this dish. I have tried this recipe with chili-infused olive oil for that extra kick. But for this recipe, I went with the plain one.
Note on olive oil measure.
The olive oil used will be loaded with the flavors of tomatoes and garlic. You can store the olive oil separately and use them in pasta, salad dressings, and even on soups. So I always add little extra olive oil while roasting these tomatoes. As per your preference, you can adjust the olive oil amount.
Garlic: I used two heads of garlic for this recipe. If you prefer the garlicky flavor, you can add up to 3 heads. I roasted them whole along with tomatoes. I didn’t even trim the ends but removed the loose skin. After roasting, you can squeeze the cloves easily.
Salt and ground pepper: Of course, you need salt and pepper to enhance the taste. Adjust the measure as per your preference.
Optional ingredients:
I did not include any herbs. (The rosemary sprig is just for photography) You can use fresh herbs or dried herbs of your choice.
Ideas for using roasted tomatoes in recipes
You can use these tomatoes in infinite ways. We love it on our avocado toasts, pasta, pasta salads, and sandwiches. Let’s not forget they are great on their own as well.
Stay tuned for how I used these roasted tomatoes. Recipe coming soon.
Dietary specifications & Storing suggestions.
As you can see, this recipe is naturally vegan, gluten-free, and nut-free. If you plan to use these tomatoes in a couple of days, you can leave them on the countertop. You can also refrigerate them.
Sometimes the olive oil solidifies when storing in the refrigerator. In that case, keep it at room temperature for one to two hours before using them in any recipes. You can also microwave for 30 to 60 seconds.
How to make garlic roasted grape tomatoes
- Line a baking tray with aluminum foil and preheat the oven at 400 deg F. Add the tomatoes, salt, and pepper. Place the garlic heads in the tray as well. (I did not trim the ends and placed it as is)
- Add the olive oil and combine them all. Ensure you have coated the tomatoes evenly with oil.
- Now bake the tomatoes at 400 deg F for 50 minutes or until the tomatoes are blistered. After 50 minutes, let it sit in the oven for 10 minutes, then remove it from the oven.
- Let the tomatoes and garlic cool. Take the garlic heads and gently squeeze out the garlic cloves and discard the skins.
- Store the roasted tomatoes along with garlic in air-tight containers or mason jar. (You can save the olive oil separately for pasta and salads or save it along with the tomatoes). Refer to the post for storing suggestions.
Recipe Notes
- Adjust the salt and pepper to your taste.
- Instead of grape tomatoes, you can use cherry tomatoes or regular tomatoes. Depending upon the size of the tomatoes, chop them into bite-sized pieces.
- You can also include some herbs like thyme or rosemary or oregano, or basil for enhanced flavor.
- After roasting for 50 minutes, you can increase the temperature to 450 deg F and roast again for 10 minutes. It brings out the sweetness of the tomatoes further.
Love oven-roasted vegetables? You got to try these then!
Loved this recipe?
If you try these roasted tomatoes with garlic, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
Roasted Tomatoes With Garlic
Equipment
- conventional oven
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5 ml;
- 2 lb grape tomatoes
- 1 tsp salt or to taste
- 1 tsp ground pepper or to taste
- ½ cup olive oil you can reduce it to ⅓ cup. (refer post)
- 92 grams heads garlic approx 92 grams loose skin removed
Instructions
- Line a baking tray with aluminum foil and preheat the oven at 400 deg F. Add the tomatoes, salt, and pepper. Place the garlic heads in the tray as well. (I did not trim the ends and placed it as is)
- Add the olive oil and combine them all. Ensure you have coated the tomatoes evenly with oil.
- Now bake the tomatoes at 400 deg F for 50 minutes or until the tomatoes are blistered. After 50 minutes, let it sit in the oven for 10 minutes, then remove it from the oven. Let the tomatoes and garlic cool. Take the garlic heads and gently squeeze out the garlic cloves and discard the skins.
- Store the roasted tomatoes along with garlic in air-tight containers or mason jar. (You can save the olive oil separately for pasta and salads or save it along with the tomatoes). Refer to the post for storing suggestions.
Notes
- Adjust the salt and pepper to your taste.
- Instead of grape tomatoes, you can use cherry tomatoes or regular tomatoes. Depending upon the size of the tomatoes, chop them into bite-sized pieces.
- You can also include some herbs like thyme or rosemary or oregano, or basil for enhanced flavor.
- After roasting for 50 minutes, you can increase the temperature to 450 deg F and roast again for 10 minutes. It brings out the sweetness of the tomatoes further.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I’ve been doing this for 45 years, this is a timeless recipe. Be cautious if storing in oil as it will break down. All foods preserved with oil should be consumed with in 3 months.
Thanks for the information. Will definitely keep that in mind.
If you removed them hot from the oven and placed them in sterized canning jars topped off with 250-350 degree oil and sealed them would they stay indefinitely at room temp without spoiling. In other words can them.
Thanks :-)