Roasted Roma Tomatoes and Garlic Recipe -
Roasted Roma Tomatoes and Garlic Recipe
  • READY IN 55 mins

Roasted Roma Tomatoes and Garlic

Recipe by  

"I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
  3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2006

These tomatoes are fantastic!! A great way to use winter tomatoes, they become very sweet and tasty when roasted. Sometimes I only use 2-3 cloves of garlic and place the slices between the tomatoes in the roasting dish. Also I use dried basil if I don't have fresh on hand. I usually roast them the night before and put them in the fridge. Then the next day I chop them up and heat them up and mix with hot pasta, then sprinkle with romano cheese - Delicious!

Most Helpful Critical Review
Aug 01, 2012

it was alright... easy recipe to whip up but not fantastic.

May 23, 2006

I loved this! I just pushed thick slivers of garlic right into the tomato halves. I think these would be incredible with some slices of really good mozzerella melted on top. Also, I am going to make a large panfull of these, dice them up and freeze to use in pasta sauce. The flavor is just outstanding. Thanks so much, Allie!

Aug 24, 2005

Yummy! Instead of whole garlic cloves inserted between the tomatoes, I simply used jarred fresh minced garlic spooned on top of the tomatoes. Great with grilled ribeyes.

Feb 23, 2009

Serving this on the dinner plate was like completing your outfit with accessories! So pretty and really adds a little color and verve. Rather than using the whole cloves of garlic I just sprinkled on a little minced garlic on each of the tomato halves. Because I needed this to share the oven with the fish I was making, I roasted these at 425 degrees for 25 minutes and it was perfect. This was fresh and flavorful, a far cry from the stewed tomatoes with croutons I remember as a kid!

Apr 25, 2008

Loved it! With the garlic cloves(lots), I tucked button mushrooms in between the tomatoes. Grated mozzerella on top for last 10 minutes. Served it at a luncheon, on a bed of lettuce with dollops of cottage cheese around. Looked & tasted great ! A keeper...thanks !

May 15, 2007

So tasty!!! I did add some grated parmesean cheese after I took them out of the oven. THEY ARE WONDERFUL thanks for a delicious recipe!!

Mar 12, 2010

In a word - FABULOUS!! I have made these three times now, and each time they have been great. The first time I made as written and served as a side dish. The second and third times I used grape tomatoes, minced garlic and just a little oil, lots of fresh black pepper and salt to taste. Fresh basil is key on this one. Tossed everything together and roasted. Used in a panini sandwich - wonderful, but a little messy. Last night we used these to top a white pizza - YUM!


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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