Garlic Roasted Tomatoes

Garlic roasted tomatoes are what I make when the garden gives me more than I can eat fresh. Slow time in the oven turns ordinary summer tomatoes into something soft, sweet, and deeply savory. A little olive oil and sliced garlic do most of the work for you.

The oven runs low and slow here, so you can start a tray and walk away. By the time they come out, your kitchen smells like the best part of summer.

Choose tomatoes that are ripe but still firm so they hold their shape during the long roast.

Why You’ll Love These Roasted Tomatoes

• These garlic roasted tomatoes taste sweet and concentrated, with just enough salt and heat to keep them interesting.
• The garlic turns soft and gentle, never sharp, so it melts right into the oil.
• A pinch of pepper flakes and dried oregano gives them a warm, herby finish.

Ingredient Notes

You only need a few simple things for this batch, and most are probably in your kitchen already. The notes below cover what matters most, and the exact measurements are in the recipe card at the bottom of the post.

• Tomatoes work best when ripe and in season; a mix of sizes is fine.
• Olive oil is used in two stages, so reach for one you like the taste of.
• Garlic gets peeled and sliced so it roasts soft and sweet.
• Sea salt, oregano, and hot pepper flakes season the tops before roasting.
• Fresh basil is optional but adds a bright note when you jar them up.

For equipment, all you need is a rimmed baking sheet, a sheet of foil, and a clean jar for storing the finished tomatoes in oil.

How to Make Garlic Roasted Tomatoes

Making garlic roasted tomatoes is mostly about patience, since the oven does the real work. Here is the short version so you know what to expect before you check the recipe card.

1. Heat the oven to 325 degrees and spread half the olive oil over the baking sheet.
2. Halve the tomatoes, lay them out, and top them with the sliced garlic.
3. Sprinkle on the salt, oregano, pepper flakes, and black pepper, then drizzle the rest of the oil over the top.
4. Cover with foil and roast for about 2 hours, until they are fork tender.
5. Cool, then pack into a jar with basil and another drizzle of oil.

This makes about 4 servings, and it scales up easily if you have a flood of tomatoes; just use a second sheet so they roast in a single layer. Made ahead, they hold their flavor well for several days in the fridge.

Storage Options

These roasted tomatoes are made for keeping, which is part of why I roast a big tray at once. Store them covered in oil so they stay moist and flavorful.

1. Refrigerate in a sealed jar for about 4 days, keeping them topped with oil.
2. Freeze in a container for up to 3 months, then thaw in the fridge overnight.
3. Let chilled tomatoes come to room temperature before serving for the best flavor.

Variations & Substitutions

This roasted tomato recipe is easy to bend to what you have on hand. A few small swaps change the whole mood of the dish.

1. Skip the pepper flakes for a milder, family-friendly batch.
2. Trade oregano for thyme or rosemary for a different herb note.
3. Add a few whole garlic cloves to roast soft for spreading on bread.
4. Stir in a splash of balsamic before roasting for a deeper, sweeter taste.

What to Serve with Garlic Roasted Tomatoes

The best thing about garlic roasted tomatoes is how many ways you can use them. They work as a topping, a side, or a quiet star of the plate.

1. Spoon them over toasted crusty bread with a little of the oil.
2. Chop and scatter them across pizza or flatbread.
3. Layer them into sandwiches or a grain bowl.
4. Toss them with pasta and a handful of fresh basil.
5. Pair them with a hearty plate like our roasted squash with quinoa and sausage for a cozy meal.

If you still have questions before you start, here are the ones readers ask most. A sweet finish like our sweet potato pie casserole rounds out a meal nicely too.

Once you make a batch, you will start finding excuses to add them to everything. Keep a jar in the fridge during tomato season and you will always have something good to reach for.

A Beautiful Bite

Garlic Roasted Tomatoes

4.86 from 7 votes

Garlic Roasted Tomatoes. Roasted tomatoes that can be used in many different ways but especially wonderful on sandwiches, as a pizza topping and especially as a pasta sauce.

Prep:15 minutes mins

Cook:2 hours hrs

Total:2 hours hrs 15 minutes mins

Servings:4 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 2 lbs tomatoes
• ▢ 4 Tbsp olive oil divided
• ▢ 1 head of garlic peeled and sliced
• ▢ 2 tsp sea salt
• ▢ 1½ tsp oregano
• ▢ 1 tsp hot pepper flakes
• ▢ Lots of fresh ground black pepper
• ▢ ¼ cup fresh basil leaves optional

Instructions 

• Preheat oven to 325º. Spread 2 Tbsp olive oil evenly on baking sheet.
• Slice tomatoes in half. Place on baking sheet. Top with sliced garlic.
• Sprinkle with sea salt, oregano, pepper flakes and black pepper.
• Drizzle 2 Tbsp olive oil over top.
• Cover with foil and place in a 325º oven for approximately two hours or until they are fork tender.
• Remove from oven, cool and place into a jar. Top with basil and another good drizzle of olive oil. Cover.
• These will stay fresh for about four days in your refrigerator. They also freeze nicely.

Nutrition

Serving: 1servingCalories: 165kcalCarbohydrates: 8.8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 10gSodium: 1174mgPotassium: 538mgFiber: 2.7gSugar: 6gVitamin A: 94450IUVitamin C: 25.6mgCalcium: 240mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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💡 Kitchen guide: Fresh Garlic vs Garlic Powder: When to Use Each