These garlic roasted tomatoes are so easy to make, and ready in 35 minutes with only 5 minutes of hands-on time! Summertime fresh cherry and grape tomatoes are incredible, and roasting them is one of the best ways to bring out their flavors. Keep a batch of these roasted tomatoes on hand as a topping for salads, sandwiches, bowls, or pasta.
Get ready, because these garlic-infused, roasty tomatoes go with everything! They are delicious on their own, but adding roasted tomatoes to your recipes immediately levels up the flavor. And with such a simple cooking process as roasting in the oven?? Done and done.
Roasting tomatoes is also a great way to use up excess cherry or grape tomatoes from your garden or CSA share. Don't get me wrong-I have shamelessly eaten pounds of raw garden cherry tomatoes in one sitting (not exaggerating) and thoroughly enjoyed every bite (though I did get a little acid reflux... worth it). But with a lot of fresh tomatoes, it's nice to have a variety of flavor-enhancing methods in your back pocket. For instance, roasted tomatoes can be used to make a delicious homemade roasted cherry tomatoes soup or even a homemade pizza sauce.
Side note, I also love roasting peppers in the oven and keeping a batch on hand as well. But let's make these tomatoes!
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How to Roast Tomatoes in Your Oven
- Step 1: Preheat your oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper (no lining is fine, too). Spread tomatoes and whole cloves of garlic evenly across the baking sheet. Season generously with olive oil, salt, and pepper. Shake the pan or toss with your hands to everything nicely coated.
- Step 2: Pop those summer beauties in your oven for 30-35 minutes, depending on your oven. You'll know the roasted tomatoes done when the garlic is fragrant and golden brown, and the tomatoes are slightly browned and collapsed from the heat. Remove the roasted tomatoes from the oven and allow them to cool on the pan for a few minutes. Use immediately, or store in the fridge for later. These are so great in my tuna and olive pasta salad!
Ingredient Call-outs
- Cherry or grape tomatoes - Any variety works here! The more color, the better if you ask me. Garden, farmers market, or CSA fresh are unbeatable when it comes to flavor, and roasting tomatoes is such a great way to use up a big harvest all at once. That said, any tomatoes that are accessible to you can be used.
- Extra virgin olive oil - Don't be shy with using this-it adds so much flavor and nourishment to these roasted tomatoes.
Substitutions & Variations
- Omit garlic - If you're sensitive to garlic, it's totally cool to omit. Olive oil, salt, and pepper will be plenty flavorful. If you're really hoping to get an allium in there, you could try roughly chopped shallots instead of garlic, as they are a bit milder. Sometimes I make this swap if I'm getting acid reflux from garlic.
- Tomatoes - You can roast any tomatoes! I like the size of cherry and/or grape tomatoes for using in pasta dishes, but feel free to use Romas, Campari, tomatoes on the vine, or any others that you need to use up.
- Seasonings - In the mood for something a little more? Feel free to add in dried or chopped fresh herbs like basil, parsley, or cilantro. Add in a few thyme sprigs will taste warming and earthy-just make sure to remove the sprigs once roasted.
Uses for Roasted Tomatoes
- Top sandwiches or toss into salads.
- Blend into roasted tomato soup or tomato basil gazpacho.
- Pizza toppings. Whether it's homemade pizza or a store bought crust, using a roasted tomatoes will taste delicious and even a bit saucy on your pizza.
- Pasta. I think this summer veggie pasta salad would be delicious with some roasty tomatoes added to it!
- Toast topping. Try spreading herb cream cheese and then top with garlic roasted tomatoes... yummy! These would also be delicious atop some everything bagel avocado toast!
- Use as an appetizer. Have people over or just feeling snacky? Use the tomatoes to top crackers or crostini with a thick layer of lemon dill hummus, cream cheese, or whipped feta, or even if you have leftover whipped goat cheese from this goat cheese crostini with strawberries.
- In breakfast bowls. Use quinoa as a base, add in tomatoes, and top with a fried egg or even some chili pepper soft scrambled eggs.
Roasted Tomatoes FAQs
Yes! If you want to save your roasted tomatoes for longer, I recommend freezing them. Once they are completed cooled, transfer the tomatoes and any of their cooking juices into a freezer-safe, airtight bag or container. I love using Stasher bags, glass containers, or even jars.
Once tomatoes are completely cooled, store them in an airtight container for 5-7 days in your fridge.
More Roasted Veggie Sides
Interested in roasting other veggies too? We have a recipe for that!
📖 Recipe
Easy Garlic Roasted Tomatoes (Ready in 35 Min)
- Total Time: 35 minutes
- Yield: ~3 cups
Description
These quick and easy garlic roasted tomatoes are SO simple, and will bring next-level flavor to any recipe! Roasting the cherry tomatoes with plenty of extra virgin olive oil and fresh garlic infuses the tomatoes with delicious, garlicky flavor. Yum!
Ingredients
- 5 cups cherry or grape tomatoes
- 8-10 garlic cloves
- 3 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp pepper
Get Recipe Ingredients
Instructions
- Preheat & prep. Preheat oven to 425 degrees. If desired, line a baking sheet with a silicone baking mat.
- Season tomatoes. Place whole tomatoes in a flat layer on the prepared baking sheet, and sprinkle garlic cloves throughout. Drizzle everything with olive oil and gently stir the tomatoes and garlic a couple times on the baking sheet to make sure they are well-coated. Sprinkle with salt and pepper.
- Roast tomatoes. Roast the tomatoes and garlic at 425 for 30 minutes. The tomatoes are done when they are slightly charred and collapsed from the heat. Allow the garlic roasted tomatoes to cool on the pan for at least 5 minutes before serving.
Notes
- Storage & freezing: You can store garlic roasted tomatoes in a glass container in the fridge for 5-7 days. To freeze, place the fully cooled tomatoes in an airtight bag or container and store in your freezer for up to three months.
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish, vegetable
- Method: Oven Roast
- Cuisine: American
Nutrition
- Serving Size: ~½ cup
- Calories: 89
- Sugar: 3.3 g
- Sodium: 200.7 mg
- Fat: 7.3 g
- Carbohydrates: 6.2 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Karlduncan says
Yum Tera! Our tomatoes are coming in soon, so we will try this.
Tera says
Thanks, Karl! So excited for you to try 🙂