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"Delicious side dish with pasta or throw it on your salad for a perfect addition." — Jodi
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4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste
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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96 Ratings
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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