Roasted Tomatoes with Garlic

Roasted Tomatoes with Garlic

Jodi 1

"Delicious side dish with pasta or throw it on your salad for a perfect addition."


25 m servings 64 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  2. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  3. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
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Your rating



  1. 132 Ratings


My mom makes these all summer long, so good! she doesn't use garlic, just cherry tomatoes cut in 1/2, or slices of roma's; they get brown & carmalized, like sun dried tomatoes. so great as an ap...

These are so good! I sprinkle them with kosher salt and cracked black pepper along with the olive oil and garlic. They're great all by themselves or tossed with angel hair pasta with fresh basi...

I usually make these over the campfire. I enclose them in a foil pouch with a small hole on top for the steam to escape. Quick and easy with little clean up. I usally use butter instead of olive...

I like this recipe, but I prefer using cherry tomatoes and slice them to insert slivers of garlic. This just makes the tomatoes pop that much more. Thanks for the recipe!

Absolutely the best way to cook up the summer garden bounty....experiment and use flavored oil, and as some have suggested herbs. Cool tomatoes and bag in a zip bag, freeze, and enjoy in the d...

All our tomatoes, mostly Roma and grape came in the last few weeks of the fall. This became our favorite dish to use them up. I sometimes toss sliced zucchini or broccoli florets in too. So s...

have been making them like this for awhile now. i just throw them on a cookie sheet...drizzle w/ EVOO and sprinkle course sea salt (not alot) and roast for about 20 minutes. they are so delic...

This was another experience for me of a great recipe being born out of necessity - in this case a need to use some grape tomatoes on the verge of being on their last legs! These are great as wri...

used vine tomatoes and cut in half. put cut side up. we really enjoyed it. does not need a lot of oil!