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These Garlic Herb Roasted Tomatoes are so easy and make the most of summer's bounty. They're delicious in salads, pasta dishes, omelets and on pizzas or sandwiches.
It was music to my ears a few days ago when my husband, Scott came in from the garden and said, "I hope you have lots of ideas of what to do with tomatoes because there'll be a zillion of them coming your way very soon". I had been thinking about a recipe for Garlic Herb Roasted Tomatoes and was excited to have such know I'd have plenty of tomatoes to practice with.
As the summer rolls on and find beautiful tomatoes in all shapes, hues and varieties, here, there and everywhere!
If you don't have a garden, you might have a neighbor or friend who'd love to unload some of their bounty or perhaps a farm stand or farmer's market nearby. It's the bounty you can only dream of in other seasons, yet now, the plethora can be almost overwhelming.
One of my favorite ways to use a deluge of tomatoes is to roast them. The wonderful tomato flavor is concentrated and intensified in the process, and each jeweled bite is a burst of deliciousness. Roasted tomatoes are wonderful in salads, pasta dishes, pizzas, sandwiches, soups, omelets and quiches. I like to freeze them after roasting in small containers for wonderful meal inspiration on busy days when I don't have much time to think about dinner.
Roasted tomatoes are super easy to make and can be prepared with simply a drizzle of olive oil and a pinch of salt, but I added some extra layers of flavor and included a splash of balsamic vinegar, garlic salt and dried, as well as fresh herbs.
I used mostly small, cherry or grape size tomatoes, but plum or Roma tomatoes also work well. Stay away from tomatoes that are super juicy - they're delicious to eat fresh, but don't roast well.
You might discover yourself in the same spot a
Whether you have a garden and "have a zillion tomatoes coming your way", a neighbor or friend who loves to share the wealth or a farm stand or farmer's market in your area, enjoy this seasonal bounty with these wonderful Garlic Herb Roasted Tomatoes!
P.S. I used some of my Garlic Herb Roasted Tomatoes in a pasta dish I'll be sharing in the next post. It's one of those crazy delicious dishes that seems to shout "summer" with every flavorful bite.
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Garlic Herb Roasted Tomatoes
Ingredients
- 6 cups cherry, grape or other small tomatoes
- 2 teaspoons balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoons garlic salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- ¼ cup finely chopped fresh herbs*
Instructions
- Preheat oven to 400˚F. Lightly oil a sheet pan. Set aside.
- Half tomatoes and place in a medium-size bowl. Sprinkle with ½ teaspoon salt and stir gently, then transfer tomatoes to a strainer and let drain for 30 minutes (this will help release some of the moisture from the tomatoes which will help them roast quicker). After 30 minutes, pat off any excess moisture with paper towels and return tomatoes to bowl.
- Combine balsamic vinegar, olive oil, Italian seasoning, garlic salt, pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes and stir gently to combine. Transfer tomatoes to the prepared sheet pan. (Be sure to scrape all the good spice/oil mixture onto the sheet pan with the tomatoes.)
- Place pan in preheated oven and roast tomatoes at 400 degrees for 30-35 minutes without stirring (or until most of the moisture has evaporated), then remove from oven. Sprinkle with fresh herbs. Use immediately or store until ready to use in an airtight container. If not using right away, drizzle a little more olive oil over tomatoes before storing. Roasted tomatoes are delicious on pizzas, in pasta, sandwiches, salads, omelets, etc.
Notes
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This recipe is absolutely amazing! I've made it for your pasta recipe, which was also incredible, but I mostly make it every single week to serve with baguettes or crackers! THANK YOU!
Wonderful! Thank you for the review, Liz!
Excellent,been doing for years!If you like grilling/smoking TRy this method.Same ingredients,
,so some woodchips,use little higher sided baking pan, adjust heat to 375-400°.Verry good!!
Great! Thanks, Billy!
I love love love this recipe. Used them on small shell pasta with mozzarella and parm❤️❤️❤️ also used them to top toasted baguettes spread with feta and cream cheese salt and pepper ❤️❤️❤️. Put in small containers and froze for future deliciousness
Wonderful! Thank you for the review, Carol!
I have been doing this with tomatoes for years. Last year I was out of town for 2 weeks, my son called me and ask what to do with all the small tomatoes that were ripe. I told him to just throw in a gallon zip lock and I would deal with them when I got home. When I got home there were 14 gallon bags. Needless to say I roasted them and I had enough for sauces and soups most of the winter, and they still keep growing. I gave away so much soup and sauces.
That's awesome, Dianne!
I made this recipe last year, and LOVED IT!! I was reading through the comments and noticed a few people who are wondering how to store. I bought boxes of tomatoes last year just to make more roasted tomatoes, (yes, they were that good 😉)! After they cooled down I packaged them in small food saver bags, sealed them, and put them in the freezer. We have enjoyed them all year on eggs, salads, with avocado toast, on charcuterie boards, you get the idea. I’m just getting ready to do it again, since my supply is almost out!!
That's great to know, Julie! Thanks for taking the time to leave a comment.
Delicious! Addictive! Vastly better then I even expected, the touch of heat is wonderful.
Thanks so much, Coleen!
Hi Chris, seeing those little yellow pear tomatoes reminded me of my Dad's garden when I was in high school. I found a recipe somewhere and made sort of a marmalade jam from them. My parents raved about it, but I don't even remember what it tasted like. I'll have to see if I can buy some at the Farmers Market to add to the cherry tomatoes - they're so pretty together. I gave up planting tomatoes - the squirrels eat them as soon as they turn color! Now I have to go back and read your potato salad recipe - I'm sure it's a keeper.
Wow, these recipe is awesome. I only had 2 cups of tomatoes and did stir halfway thru when I started to smell it burning. They turned out perfect. I decided to make a creamy pasta with fresh shrimp. Sauteed 8 oz sliced mushrooms, removed from pan. Sauteed shrimp until just barely done, removed from pan. 1 1/2 cup half and half, roasted tomatoes, bring to light boil until slightly thickened. Add shredded parmesan or asiago, a couple handfuls of fresh spinach. Season with S&P, Tonys, garlic powder. Stir in mushrooms and shrimp.
Thanks so much, Nancy for taking the time to leave a comment and sharing your delicious results. I LOVE your shrimp dish, it sounds amazing!
I found they burned.
Love these, have eaten some before on a fabulous Mediterranean antipasta platter! I've made my first batch tonight with "sweet 100 tomatoes" from my garden. My question is, once jarred and drizzled olive oil to fill in gaps, must this be kept in refrigerator if not using right away?
Hi Christine,
Yes, I would definitely keep them in the refrigerator until you're ready to use them! Enjoy! 🙂
I just roasted my tomatoes per your recipe. They look so beautiful, but I confess that I am not sure of what to do with them. Do I blend them for a sauce? I think they might be great on a pizza. Other ideas? Thank you.
Hi Marrae, so happy they turned out for you. We love them. They're wonderful on sandwiches, pizza and in pasta. This is one of our favorite pasta recipes: https://thecafesucrefarine.com/roasted-tomato-fresh-mozzarella-pasta/
So... good!
I made these a few weeks ago ad then had the idea of blitzing them into a sauce so my fussy children would actually eat them. I added a ti of chopped tomatoes near the end of roasting them blitzed them all with a hand blender. Had to add a tsp or so of sugar but it turned out to be delicious!
should say a 'tin' of chopped tomatoes!
Thank you so much for this recipe. I have made these tomatoes multiple times since I have seen your recipe.. The addition of the fresh herbs at the end is awesome. Great combo with slices of your Roasted Chicken Breast with Lemon, Garlic and Rosemary recipe over pesto linguine.. Love it!
Thanks Brenda! Glad you enjoy it!
can't seem to find your recipe for the Roasted Chicken Breast with Lemon, Garlic and Rosemary! Help please!
I can't get enough of tomatoes at the moment.. these look fabulous!
Our cherry tomatoes are doing OK, but not the rest of them -- too hot this year. And we've had both too much and too little rain, so that's caused problems, too. Anyway, love roasted tomatoes! This looks most excellent -- thanks.
Oh wow! Love this for sure!
Chris, this looks so fresh and summery! I'm waiting impatiently for our tomatoes to start turning color, they're still green! We put a fence around them to keep the bunnies away. I didn't mind sharing the chard and beans but no way are they getting my tomatoes! I may have to break down and "buy" tomatoes to roast. I can't wait to see your recipe for the salad!
Yes, Yes, Yes! Roasted tomatoes rock my world too, Chris, and I can't wait to fill up my baskets at the farms this week. It's so fun dreaming up recipes with tomatoes, isn't it? I didn't even realize how much I loved them until I started up my blog a few years ago and a reader pointed out that 90% of my recipes had tomatoes, lol.
I love these and can't wait to see more of your pasta recipe!
My favorite way to enjoy summer cherry tomatoes is to roast them Chris, but I just use OO, S&P, I must try your version with herbs and balsamic, yum!
This is my favorite way to use up those extra summer tomatoes! You are right - they are terrific in everything! Great photos!
I love roasted tomatoes but typically make them plain with just olive oil. Yours look fantastic and they glisten so brightly!
Thanks Vicki, I think roasted tomatoes add such a beautiful touch to everything you add them to.
Ginny, some people still think tomatoes are dangerous to eat. I have an acquaintance, whom I see every Saturday at our Farmer's Market.....he is forever making comments on the food I buy from the nightshade family:
•Tomatillos.
•Eggplant.
•Potatoes.
•Goji Berries.
•Peppers (bell peppers, chili peppers, paprika, tamales, tomatillos, pimentos, cayenne,
I am a healthy 75 and have been eating and growing these plants for many years now!
Who would have thought! I had no idea all those were from the same nightshade family. You have definitely proven them wrong Karen 🙂
Lucky you, tomatoes are like candy this time of year. Cannot get enough of them. Thanks Chris, can't wait to see your pasta dish.
I agree Cheri, they are like candy!
I love the shot of the full tray of tomatoes!
Me too Sue! Scott captured all the vibrancy of the myriad of tomatoes available nowadays! They look so rich and yummy after they're roasted!
What a simple and perfect way to enjoy the summer tomato bounty! So pretty 🙂
They are here, there and everywhere in the garden these days Jennifer!
I love summer..look at the colors!
I know Monique, they make me think of jewels!
I adore roasting tomatoes, too! Perfect for a summer pasta salad. Lucky you with the endless supply this summer!
I'll be dreaming of them this winter Liz!
wow those tomatoes are so beautiful and SUMMERY!!
Thanks Angie, roasted tomatoes look like little jewels to me!
So beautiful! And easy too. Did you know in colonial times, people thought tomatoes were poisonous. Maybe because they belong to the nightshade family. They also look really good with the pasta and corn!
Wow, I didn't know that Ginny, so interesting. And so sad for them!