This post may contain affiliate links. For more information, see our privacy policy.
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.
- 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*
-
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.
* Use any combination of herbs you have available. I really like using a combination of equal parts rosemary, parsley and basil but thyme, chives and/or oregano are also wonderful.
Dianne says
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.
Chris Scheuer says
That's awesome, Dianne!