Herby Garlicky Roasted Tomatoes

Roasted TomatoesHow often do you have fresh tomatoes sitting on your counter and one day they’ve suddenly gone ’round the bend and are no longer fit for a salad? Make Roasted Tomatoes!

My sweet daughter, Tori, who has had incredible instincts in the kitchen since probably the day she was born, has always thrown the tomatoes in the oven and roasted them. Then, Kyle brought Roasted Tomato and Arugula Salad to our most recent Gr8 Dinner and right then and there I decided I needed to get on this bandwagon. The sweetness of the tomatoes played perfectly with the peppery arugula, a match made in heaven!

Fresh tomatoes, especially if you are fortunate to grow them yourself or get them fresh off the vine at a farmer’s market, are a delightful, juicy treat. Once they’ve gone mushy, though, our first reaction is to throw them out. Stop!! Next time, just roast them. You will get delicious nuggets of sweet, tomatoe-y goodness.

Roasted Tomatoes

Author Anna


  • 1 pound tomatoes (You can use any size, you may need to adjust the roasting time if the tomatoes are small)
  • 2 to 4 Tablespoons Olive oil, start with 2 Tablespoons, increase if necessary.
  • 2 to 3 large Garlic cloves, peeled and thinly sliced
  • Several branches of fresh Thyme*
  • A few sprigs of fresh Rosemary*
  • Kosher Salt and freshly cracked black pepper


  1. Preheat the oven to 325°F.

  2. Pour the olive oil into a shallow baking dish or pan (preferably not a pan made of aluminum). Add the garlic, thyme, rosemary and salt and pepper.
  3. Cut the tomatoes in half horizontally (you can remove the stems if you prefer - I did not.) Toss the tomatoes with the oil and seasonings and then lay them cut side down in the dish.
  4. Roast for 1 1/2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, you may need to adjust the time.

  5. Discard the herbs and garlic.
  6. Cool and serve in salads, use in dips or spreads, or just snack on them!

Recipe Notes

*Gr8 Tip:

If you don't have access to these fresh herbs, you can use dried herbs. Just mix about 1/2 teaspoon of each of the dried, crushed herbs into the olive oil. Remember, the dried herbs have more concentrated flavor, so be careful to not use too much or you will overpower the tomatoes.

Gr8 Do-Ahead:

Roasted Tomatoes will keep in the refrigerator for up to a week.


  1. Fe Del Rosario | 2nd May 15

    Good one, Anna! I have 4 tomato plants growing this summer. This tip will definitely be put to use. ~ Fe

    • Anna | 2nd May 15

      Enjoy those plants! And if you ever have a couple extras…wink, wink! There is nothing in the world like a home grown tomato.

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