Sweet Garlic Roasted Tomatoes
- PREP 5min
- COOK 30min
- TOTAL 35min
Spoon these juicy, sweet oven roasted tomatoes over just about anything that needs some livening up. We love them as a side dish, tossed with pasta, spooned over fish and meats, and spread onto toast.
You Will Need
2 to 3 pounds fresh tomatoes
6 cloves garlic, peeled
1/3 cup extra-virgin olive oil
Salt and fresh ground black pepper
3 to 4 fresh thyme stalks, optional
Directions
Prepare Tomatoes
Heat the oven to 450° Fahrenheit.
Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are very large, cut them into quarters.
Spread the tomatoes and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well. Tuck a few thyme sprigs underneath some of the tomatoes.
Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots. Serve the tomatoes with their juices.
Roasted tomatoes last, covered in the refrigerator, for up to five days and can be frozen up to one month.
Adam and Joanne's Tips
- Since tomatoes are acidic, we try to stay away from aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all better options.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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