Quick-roasted tomatoes

Quick-Roasted Tomatoes | Something New For Dinner

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Luscious flavor bombs, roasted tomatoes are perfect accompaniments to meat or poultry, stand-alone appetizers or add-ins to countless recipes. This hot-oven short cut, is great when you don’t have 3-4 hours to slow roast.


  • 1 dozen roma tomatoes, sliced in half lengthwise
  • Olive oil
  • 3 T rosemary, basil or thyme
  • Sea salt
  • Pepper
  • 12 heads of garlic, optional


  1. Heat your oven to 425 degrees. Rub a little olive oil in the bottom of a roasting pan. Toss tomatoes with a generous splash of olive oil and sprinkle with herbs, salt and pepper. Turn tomato halves so they are all cut-side up in pan. Cook 30-45 minutes, checking every 15 minutes to insure they don’t burn.
  2. If you want to add roasted garlic to your recipe, slice the tip off of a head of garlic, place on a sheet of foil, splash on a bit of olive oil, replace the cut garlic tip and wrap in foil. toss the foil-wrapped garlic in the tomato pan and roast whole along side your tomatoes. The garlic will take 45 minutes to an hour and is done when inside is soft.
  3. If you have any leftovers, store in fridge covered in olive oil for about a week or freeze.

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