Recipe by Ali
"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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roma (plum) tomatoes, halved
chopped fresh basil leaves
salt and pepper to taste
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!
it was alright... easy recipe to whip up but not fantastic.
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!
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.
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!
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 !
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Roma Tomatoes and Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 156
** Calories from Fat: 124
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