Reviewed: Oct. 17, 2009

MMMM - I serve this over asparagus ravioli. Amazing!

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dededickey

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 12, 2009

Very good! I think I might even turn it into a vinagrette. I thought my basil was a bit burned, but it's easy & fresh tasting!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

Delicious. My tomatoes and garlic were perfectly roasted in 40 minutes. A big hit with my oldest son. I think cheese would be a nice addition, but these are also really nice and fresh-tasting without it. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2009

Perfect way to make a healthy dish of fresh Romas. Made this recipe "as is" and it was amazing. Magnifique!

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CMERIE

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Reviewed: Sep. 3, 2009

WOW what an intense flavour I roasted off eight tomatoes and ate them all in an hour on the oatmeal honey bread.Im off to the store to get more tomatoes

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Penorcas

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Reviewed: Jul. 26, 2009

Outstanding flavor with most tomato varieties! Have made this numerous times with different kinds of tomatoes. This time I used small Campari tomatoes (larger than Cherry, but smaller than Plum). Placed tomato halves (seeds side up) on jelly roll pan lined with non-stick foil. Placed torn pieces of fresh basil leaves on each tomato half. Sliced medium yellow onion and only 5 cloves of crushed garlic cloves then tossed in with tomato halves. Olive oil prinkled liberally over tomatoes, onions and garlic. 400 degree pre-heated oven for only 30 minutes.

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MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Jun. 10, 2009

These little tomatoes really surprised me! My guys could not stop talking about the flavor! This is a great way to add a nice splash of color to the dinner plate. Very nice.

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Holly

Cooking Level: Expert

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Reviewed: May 30, 2009

I'm a huge tomato fan, my wife enjoys them but never imagined them as a side on their own. These went well with a sundried tomato beef tenderloin I cooked.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: May 20, 2009

Yummy, yummy, yummy! I did not really measure the olive oil, I just drizzled it over. We cut them up and tossed with pasta, wonderful meal!

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 28, 2009

Whenever I make this, my husband thinks I am a godess. He can't even talk - he just eats and moans...

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LEXY1

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Reviewed: Feb. 21, 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 2, 2009

This is a very simple dish...and sooo good. I personally like a lot of garlic so I added a bit more.

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SuperMama

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Reviewed: Dec. 31, 2008

This has become a new holiday favorite around my house. My sister's a vegetarian, so anything I can make that's simple for her is great. The only thing I do differently is add a little mozzarella cheese just before I take it out of the oven.

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RLand

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

Good simple flavor. I added parmasan cheese on top after I pulled them out of the oven. Also I scooped the seeds and gel out before baking.

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LAURA2379

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Reviewed: Jul. 17, 2008

Easy, elegant and bursting with flavours! I sprinkled a little parmesan cheese on top of tomatoes before serving but this is a great side dish even without this addition.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: 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 !

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linda3306

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Reviewed: Feb. 13, 2008

My vegan friend loved these, but I think they required a little doctoring--it's best with a bit more salt and some extra spices.

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SATURNLEIA

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Reviewed: Aug. 20, 2007

I just made this and loved it. I added shredded mozzerella cheese just before serving, and it was perfect. Next time I will probably use less garlic though. Yummy!

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Jenni

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

This was absoutely FANTASTIC! What a great way to use the extra Roma's from my garden before they go bad. Very very very easy and very very very tasty. I added a couple slices of red onion to the dish. Then added parmesan cheese right before serving. If you like fresh tomatoes you will LOVE this!

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