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Roasted Tomatoes with Garlic Recipe

November 3, 2017 by Megan Porta 6 Comments

Jump to Recipe - Print Recipe

Roasted Tomatoes require only 3 ingredients! The end result is flavorful, succulent tomatoes that go great in soup, pasta sauce and so much more!

My kitchen has hosted a variety of my favorite food aromas in the past month. Chili Baked Potatoes, Chili, Apple Pie and Lasagna, to name a few. I hadn’t roasted a batch of tomatoes in a while and I’d forgotten how good they smell, especially when garlic joins the party.

Roasted Tomatoes are an EASY way to greatly enhance the flavor of the already delicious tomato veggie-fruit (which do you call it?). Roasted Tomatoes taste great in Tomato Soup (recipe coming soon!), Pasta Sauce, pizza sauce or even just in salads or served as a side dish.

I am freakishly excited to share my new Roasted Tomato Soup recipe with you. Next week! It is SO. GOOD. Like, call-your-best-friend-and-rave good. I’m in love.

Ok friends, I’m solo with my little boys and dog/cat this weekend, so I have three hours to get stuff done! Adios. Thanks for being here.

Roasted Tomatoes with Garlic Recipe

Roasting tomatoes and garlic is quick and easy!
Print Pin Rate
Course: sides
Cuisine: American
Keyword: garlic, roasting, tomatoes, whole30
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 232kcal

Ingredients

  • 3-4 pounds tomatoes halved or quartered (for a more complex flavor, use varying kinds of tomatoes such as Roma, heirloom, grape and vine-on)
  • 8 cloves garlic peeled and halved
  • 1/3 cup olive oil
  • 1 tsp. salt
  • 1 tsp. pepper

Instructions

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
  • Arrange the tomatoes, cut-side-up, on the foil in a single layer. Distribute the garlic pieces evenly amongst the tomatoes. Drizzle with olive oil and toss slightly to coat. Sprinkle with salt and pepper.
  • Bake in the preheated oven for 25 minutes. Remove from the oven and let cool.

Nutrition

Calories: 232kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 496mg | Potassium: 847mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2834IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 1mg

Filed Under: Sides Tagged With: Garlic, Meal Prep, Oven Baked, Roasting, Sauce, Side, Soup Base, Tomatoes, Whole30

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Reader Interactions

Comments

  1. Sandra

    September 23, 2019 at 4:24 pm

    Could you freeze these after roasted and use later?

    Reply
    • Megan Porta

      September 23, 2019 at 7:39 pm

      Sure, that would work. I would freeze them flat in a pan on top of some waxed paper and then once they are mostly frozen, most them to an airtight sealed container.

      Reply
  2. Rachel Fafinski

    April 17, 2018 at 4:06 pm

    They smell and look delicious! Thank you for this fantastic recipe!!

    Reply
    • Megan Porta

      April 19, 2018 at 1:58 am

      My pleasure! Enjoy!

      Reply
  3. Lauren

    November 4, 2017 at 1:08 pm

    I thought I’d drop you a line just to say hi, and from one foodie to another you might appreciate this fact: vegetables don’t actually exist! They’re a social/legal construct, but according to biology, they’re just a random collection of fruits/roots/tubers/stems/etc…. so yes, tomatoes are a fruit, but so are bell peppers and cucumbers, and they’re "vegetables" as well… Interesting, hey?

    Reply
    • Megan Porta

      November 6, 2017 at 3:21 am

      Lauren, this comment literally made my day. The elusive vegetable does not even exist! How perfect! My anti-veggie 7-year-old will love this fact. 🙂 Thank you for the comment!
      Megan

      Reply

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I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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