Garlic Herb Roasted Tomatoes
Plump, juicy tomatoes roasted until beautifully blistered and caramelized, infused with fragrant garlic and fresh herbs. The oven concentrates their natural sweetness while the edges turn delightfully crisp. A versatile side dish that elevates everything from grilled chicken to crusty bread.
For 4 servings
- prep
Preheat the oven and prep the dish.
1.Preheat the oven to 400°F (200°C).2.Lightly oil a 9x13 inch baking dish with a drizzle of olive oil. - prep
Arrange the tomatoes and garlic.
1.Place the halved tomatoes cut side up in the prepared baking dish in a single layer.2.Evenly scatter the sliced garlic over and between the tomatoes.TIPDon't crowd the pan — tomatoes need space for air to circulate or they'll steam instead of roast. - prep
Season and drizzle with olive oil.
1.Drizzle the 2 tablespoons of olive oil evenly over the tomatoes.2.Sprinkle with dried oregano, dried thyme, salt, and black pepper. - bake · ~30 min
Roast until tender and blistered.
Transfer the dish to the preheated oven and roast for 25 to 30 minutes, until the tomatoes are soft, slightly collapsed, and starting to char at the edges.
TIPRotate the pan halfway through for even roasting. - rest · ~5 min
Rest briefly before finishing.
Remove the baking dish from the oven and let the tomatoes rest for 5 minutes. They will release delicious juices as they settle.
- garnish
Garnish with fresh basil and balsamic vinegar.
Scatter the torn fresh basil leaves over the roasted tomatoes and drizzle with balsamic vinegar. Serve warm or at room temperature straight from the baking dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tomatoes that are equally sized for even cooking and doneness.
- 2Arrange the tomatoes cut-side up to allow caramelization, not steaming.
- 3Don't overcrowd the baking dish; leave space between each tomato half.
- 4Use a metal or ceramic baking dish for better heat conduction and browning.
- 5Slice garlic thinly so it roasts without burning before the tomatoes are done.
- 6Let the tomatoes rest for 5 minutes after roasting to let juices settle.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and use a nonstick or parchment-lined pan. Ideal for those watching fat intake without sacrificing roasted flavor.
high proteinHigh-protein
Serve the roasted tomatoes over a bed of creamy ricotta or burrata for a protein-rich appetizer or light lunch.
jainJain
Omit the garlic and replace dried oregano and thyme with a pinch of asafoetida (hing) and cumin seeds. Suitable for Jain dietary restrictions.
veganVegan
This recipe is already vegan. For extra richness, sprinkle with nutritional yeast before roasting for a cheesy umami note.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a prime source of lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Roasting enhances lycopene absorption.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that support cardiovascular health and help the body absorb fat-soluble vitamins from the tomatoes.
Garlic for Immunity
Garlic is known for its immune-supporting compounds like allicin, which may help reduce the risk of colds and support overall health.
Low in Calories
This side dish is naturally low in calories and rich in water and fiber, making it a satisfying addition to a balanced meal.
Frequently asked questions
Use medium, firm-but-ripe tomatoes like Roma, Campari, or on-the-vine varieties. Cherry or grape tomatoes also work well but will cook faster.
