Roasted Tomatoes recipe

Rosemary Garlic Roasted Tomatoes

Just because tomatoes aren't in season doesn't mean you can't enjoy them all year round and reap their nutritional benefits. Roasting them brings out their sweetness and fresh garlic and herbs make them a savory delight!
Course Hors D'oeuvre, Side Dish
Cuisine Mediterranean
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Author Jessica Levinson


  • 1 pound plum tomatoes sliced
  • 1 tablespoon olive oil
  • 3 large garlic cloves minced
  • 1/2 tablespoon chopped rosemary
  • 1/8 teaspoon Kosher salt
  • Freshly ground pepper


  1. Preheat oven to roast at 400 degrees F. Line a baking sheet with foil and set aside.
  2. In a large enough bowl, toss the sliced tomatoes with olive oil. Make sure each tomato slice is coated.
  3. Spread the sliced tomatoes in one layer on the prepared baking sheet. Sprinkle each tomato with some garlic, rosemary, salt, and pepper. Roast on the top shelf of the oven for 15-20 minutes, making sure the tomatoes are cooking evenly.

Recipe Notes

You can also use thyme, oregano, or basil. And if you don't have fresh herbs on hand, dry work well too!