Roasted Tomatoes with Garlic Recipe -
Roasted Tomatoes with Garlic Recipe
  • READY IN 25 mins

Roasted Tomatoes with Garlic

Recipe by  

"Delicious side dish with pasta or throw it on your salad for a perfect addition."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  2. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  3. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Kitchen-Friendly View


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2009

My mom makes these all summer long, so good! she doesn't use garlic, just cherry tomatoes cut in 1/2, or slices of roma's; they get brown & carmalized, like sun dried tomatoes. so great as an appetizer or in pasta, thank you!

Most Helpful Critical Review
May 01, 2012

Did not enjoy this

Aug 11, 2010

These are so good! I sprinkle them with kosher salt and cracked black pepper along with the olive oil and garlic. They're great all by themselves or tossed with angel hair pasta with fresh basil.

Feb 11, 2009

I usually make these over the campfire. I enclose them in a foil pouch with a small hole on top for the steam to escape. Quick and easy with little clean up. I usally use butter instead of olive oil and toss in some seasonings, savory, basil, oregano etc.

Feb 12, 2009

I like this recipe, but I prefer using cherry tomatoes and slice them to insert slivers of garlic. This just makes the tomatoes pop that much more. Thanks for the recipe!

Sep 14, 2011

Absolutely the best way to cook up the summer garden bounty....experiment and use flavored oil, and as some have suggested herbs. Cool tomatoes and bag in a zip bag, freeze, and enjoy in the dead of winter....yummmm make into pasta sauce etc. Doesnt get any better.

Feb 18, 2009

All our tomatoes, mostly Roma and grape came in the last few weeks of the fall. This became our favorite dish to use them up. I sometimes toss sliced zucchini or broccoli florets in too. So simple and delicious.

Feb 18, 2009

have been making them like this for awhile now. i just throw them on a cookie sheet...drizzle w/ EVOO and sprinkle course sea salt (not alot) and roast for about 20 minutes. they are so delicious...even good the next day in a salad.


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  • Calories
  • 64 kcal
  • 3%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 9 mg
  • < 1%

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

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