Reviewed: Oct. 28, 2009

Very nice as a side dish.

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jamia

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Reviewed: Aug. 27, 2009

Turns tomatoes into a real flavorful treat- I'll be making these again soon!

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Fanciful Unicorn

Cooking Level: Expert

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Reviewed: Aug. 4, 2009

I make this on my grill, the tomatoes are very forgiving add a little extra OO if they begin to dry out but they will sit at the side of the grill while you pay attention to the meat/chicken/fish. Try an equal amount of balsamic vinegar to take the tomatoes to the next level.

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ALYA

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Reviewed: Jul. 27, 2009

This recipe is SO good! Just had it at dinner. Normally I can't stand tomatoes, but this was delicious. We'll definitely make it again.

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Maria

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Reviewed: May 21, 2009

just made this tonite. It was very easy. My tomatoes were very ripe because there was a LOT of juice in my pan....I think I will use the tomatos for bruschetta later and on pizza. It made the garlic hunks to die for :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 10, 2009

I made this recipe and put the tomatoes atop steamed baby spinach. Absolutely delicious. The tomatoes are sweet and garlicky.

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KARKAY5

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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Reviewed: Mar. 11, 2009

very good and easy

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Mar. 9, 2009

This was really easy to make, and made the house smell heavenly. They were good.

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 3, 2009

Made with no mods (other than a touch heavy on the garlic). Tastes fantastic, and brings me back to my grandmothers house :)

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carpenter115

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Feb. 16, 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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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Feb. 15, 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.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Feb. 14, 2009

This was an exceptionally easy recipe to prepare with an amazing flavor! I did add a bit of oregano for added flavor. Thank you for the recipe, it is a keeper!

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Ashleighg

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Reviewed: Feb. 11, 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!

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Toph Toph

Cooking Level: Intermediate

Home Town: Augusta, Kentucky, USA

Living In: Cockeysville, Maryland, USA

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Reviewed: 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.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Feb. 9, 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!

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