Roasted Roma Tomatoes and Garlic

Roasted Roma Tomatoes and Garlic

Ali 25

"I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!"


55 m {{adjustedServings}} servings 156 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
  3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 81 Ratings


These tomatoes are fantastic!! A great way to use winter tomatoes, they become very sweet and tasty when roasted. Sometimes I only use 2-3 cloves of garlic and place the slices between the tomat...

I loved this! I just pushed thick slivers of garlic right into the tomato halves. I think these would be incredible with some slices of really good mozzerella melted on top. Also, I am going to ...

Yummy! Instead of whole garlic cloves inserted between the tomatoes, I simply used jarred fresh minced garlic spooned on top of the tomatoes. Great with grilled ribeyes.