Roasted Tomatoes with Garlic and Herbs

These Roasted Tomatoes are drizzled with olive oil and flavored with fresh garlic and oregano to create an easy recipe that is packed with summer flavors.

Abundance of Tomatoes

As we get more and more tomatoes growing in our garden, I am finding myself trying new recipes to use them up before they spoil.

One thing that I love is the flavor of roasted tomatoes but I never really roast them myself at home. Now that I have ample tomatoes, it’s the perfect time to try roasting my own batch.

These roasted tomatoes are simply drizzled with olive oil and topped with fresh garlic, oregano, salt and pepper. Any spices and herbs you like would work well with this recipe. We have a lot of oregano growing in our garden, so I chose oregano. You could also use dried spices as well.

Bursting Roasted Tomatoes

Laying the tomatoes in a single layer is key to getting an even roast. I love adding in tomatoes still on the vine since I think they look so awesome served on top of pasta or added to a plate of scrambled eggs. Sometimes you just want to be a little extra, you know what I mean?

Then the whole pan is roasted slowly in the oven until they are start to blister and burst…it’s heavenly. Plus you can’t beat the aroma of vine ripened tomatoes with fresh garlic roasting the oven.

This simple recipe is also perfect for meal prep since you can save the roasted tomatoes in the fridge and add them to avocado toast, roasted chicken, on top of pasta or even to make a mediocre salad a lot more flavorful.

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Roasted Tomatoes with Garlic and Herbs

These Roasted Tomatoes are drizzled with olive oil and flavored with fresh garlic and oregano to create a delicious dish that is packed with summer flavors.

Course vegetable

Cuisine Mediterranean

Keyword roasted tomatoes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Author Brynn at The Domestic Dietitian

Ingredients

• 2 cups cherry tomatoes halved
• 3 tbsp olive oil
• 3 garlic cloves 2 smashed, 1 minced
• Handful fresh oregano
• salt and pepper

Instructions

• Preheat oven to 375 degrees
• On a non-stick baking sheet, layer tomatoes in a single layer
• Drizzle with olive oil, minced garlic, salt and pepper
• Mix so tomatoes are coated evenly
• Add smashed garlic to pan with few sprigs of fresh oregano
• Place in middle rack of oven for about 25-30 min, until tomatoes begin to burst open
• Remove from oven and enjoy

What is your favorite way to enjoy garden fresh tomatoes?