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Home » Recipes » Healthy Sides

Quick and Easy Garlic Roasted Tomatoes

Modified: Sep 24, 2024 · Published: Jul 2, 2021 by Tera Gigot · This post may contain affiliate links · 2 Comments

Jump to Recipe·Print Recipe·5 from 1 review

These garlic roasted tomatoes are so easy to make, and done in thirty minutes with mostly hands-off 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!

Garlic roasted tomatoes in clear glass container with spoon this recipe

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.

So, are you thinking what I'm thinking? Let's make some easy garlic roasted tomatoes!

Jump to:
  • Ingredients
  • Substitutions & Variations
  • How to Roast Tomatoes in Your Oven
  • Uses for Roasted Tomatoes
  • Roasted Tomatoes FAQs
  • More Roasted Veggie Sides
  • 📖 Recipe

Ingredients

Cherry and grape tomatoes in clear glass bowl
  • Cherry or grape tomatoes - Whatever you have on hand will work! Garden, farmers market, or CSA fresh are unbeatable when it comes to flavor. That said, use the best veggies accessible to you! My current favorite store bought brand are the Sunset Wild Wonders tomatoes -- they have consistent quality and are always bursting with flavor. Plus, pretty colors!
  • Extra virgin olive oil
  • Fresh garlic cloves

Please see the recipe card for full quantities.

Substitutions & Variations

This is a simple recipe, so there aren't a ton of variations that can be done without changing the essence of the recipe (though if you want to roast something else, check out our recipe for roasting peppers in the oven!). Here are a few modifications you can do:

  • Omit garlic - If you're sensitive to garlic, feel free to omit it! Olive oil, salt, and pepper will be plenty for delicious roasted tomatoes. 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. I get acid reflux from garlic (sad), so I often make this swap!
  • 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 imbue a warming and earthy flavor, though you'll want to remove the springs once roasted.

How to Roast Tomatoes in Your Oven

Cherry and grape tomatoes and garlic cloves with olive oil, salt, and pepper on sheet pan
  1. Step 1: Preheat your oven to 425 degrees and line a baking sheet with a silicone baking mat or aluminum foil (no lining is fine, too). I find parchment paper doesn't do much here, as the tomatoes release a ton of juice! Add tomatoes to the baking sheet in an even layer, sprinkling whole cloves of garlic throughout. Season the tomatoes and garlic with olive oil, salt, and pepper. Shake the pan a bit to move tomatoes around and coat each one in seasonings and oil. I like to get in there with my hands to help get them coated!
Garlic roasted tomatoes on sheet pan
  1. 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 slightly browned, and the tomatoes are slightly charred 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 for later.

Uses for Roasted Tomatoes

Probably my favorite topic of this entire blog post... the many uses for garlic roasted tomatoes!

  • Top sandwiches or toss into salads.
  • 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.
  • Add to pasta salad or any pasta dish. 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

Can roasted tomatoes be frozen?

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.

How do I store tomatoes after roasting?

Once tomatoes are completely cooled, store them in an airtight container for 7-10 days in your fridge.

More Roasted Veggie Sides

Interested in roasting other veggies too? We have a recipe for that!

  • Simple herb roasted beets on sheet pan
    Simple Herb Roasted Beets
  • Roasted red, yellow, and orange bell pepper halves with nicely charred edges on sheet pan.
    How to Roast Bell Peppers (Oven Method)
  • Roasted delicata squash slices on sheet pan with wooden turner.
    Simple Roasted Delicata Squash
  • Maple walnut roasted Brussels sprouts in black cast iron skillet, on cooling rack with teal linen and light blue and white background
    Maple Walnut Roasted Brussels Sprouts

Did you make these easy roasted cherry tomatoes? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

Print

📖 Recipe

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Garlic roasted tomatoes in clear glass container with spoon

Quick and Easy Garlic Roasted Tomatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Tera
  • Total Time: 35 minutes
  • Yield: ~3 cups
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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

Units Scale
  • 5 cups cherry or grape tomatoes
  • 8-10 garlic cloves
  • 3 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp pepper


Instructions

  1. Preheat & prep. Preheat oven to 425 degrees. If desired, line a baking sheet with a silicone baking mat.
  2. 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.
  3. 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

  1. Storage & freezing: You can store garlic roasted tomatoes in a glass container in the fridge for 7-10 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

Did you make this recipe?

If you loved this recipe, make sure to let me know and give it a star rating (below)! Star ratings help Roots and Radishes recipes reach more people, which helps support the continued production of our content. Also, we'd LOVE to see what you make! Snap a picture and tag me on Instagram @rootsnradishes  🙂

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Comments

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  1. Karlduncan says

    July 11, 2021 at 6:06 pm

    Yum Tera! Our tomatoes are coming in soon, so we will try this.

    Reply
    • Tera says

      July 12, 2021 at 1:10 pm

      Thanks, Karl! So excited for you to try 🙂

      Reply
Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

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