roasted tomato and garlic

Roasted Tomato and Garlic is a simple yet flavorful dish that highlights the natural sweetness and richness of ripe tomatoes and mellow, caramelized garlic. Perfect as a side, sauce base, or topping, this versatile recipe adds depth to pastas, spreads, and soups.

Why You’ll Love This Recipe

• Deep, Rich Flavor: Roasting enhances the natural sweetness of tomatoes and softens the sharpness of garlic.
• Versatile: Use as a topping, a sauce base, or blend into dips and soups.
• Simple Ingredients: Just a few pantry staples needed.
• Easy to Make: Minimal prep and hands-off roasting time.
• Healthy and Light: Packed with antioxidants and nutrients.

Ingredients

• 2 pounds ripe tomatoes (Roma, cherry, or grape tomatoes work well)
• 1 head garlic
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried oregano or Italian seasoning (optional)
• Fresh basil or parsley, for garnish (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat Oven
   Preheat your oven to 400°F (200°C).

2. Prepare the Tomatoes and Garlic
   If using large tomatoes, cut them in halves or quarters. Leave cherry or grape tomatoes whole. Slice the top off the head of garlic to expose the cloves slightly.

3. Arrange on a Baking Sheet
   Place tomatoes and the head of garlic (cut side up) on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and herbs if using.

4. Roast
   Roast for 35–45 minutes, or until tomatoes are blistered and slightly caramelized and garlic is soft and golden.

5. Cool and Serve
   Let everything cool slightly. Squeeze the roasted garlic cloves out of the skin and mix with the tomatoes. Serve as-is or blend for a smoother texture.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 40 minutes

Variations

• Add Heat: Sprinkle with red pepper flakes before roasting.
• Balsamic Twist: Drizzle with balsamic vinegar before or after roasting for extra depth.
• Onion Addition: Add sliced red onions to roast alongside the tomatoes.
• Cheesy Finish: Top with grated Parmesan or crumbled feta after roasting.
• Herb-Infused: Use rosemary or thyme in place of oregano for a different profile.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a sealed container or freezer bag for up to 2 months.
• Reheating: Reheat in a skillet over medium heat or microwave until warm.

FAQs

Can I use canned tomatoes?

Fresh tomatoes are best for roasting, but canned whole tomatoes can be used in a pinch—just drain them well and reduce roasting time.

Can I use pre-peeled garlic cloves?

Yes, toss them directly with tomatoes and oil before roasting.

Do I need to peel the tomatoes after roasting?

Not necessary, but you can remove the skins for a smoother sauce or spread.

Can I blend this into a sauce?

Yes, blend the roasted tomatoes and garlic for a simple pasta or pizza sauce.

What tomatoes work best?

Roma, cherry, and grape tomatoes roast beautifully and hold their shape.

How can I use this mixture?

Serve with crusty bread, toss with pasta, use as pizza topping, or mix into soups.

Is this dish freezer-friendly?

Yes, cool completely and freeze in small batches for easy future use.

Can I make it oil-free?

For a lighter version, reduce or omit oil and watch carefully to prevent sticking.

How long should I roast for deeper flavor?

Roast up to an hour at 375°F for even deeper caramelization.

Can I add other vegetables?

Yes, add bell peppers, zucchini, or eggplant for a heartier mix.

Conclusion

Roasted Tomato and Garlic is a deeply flavorful, versatile recipe that elevates any dish it’s added to. Whether blended into sauces or served whole as a side or topping, this simple preparation brings out the best in two kitchen staples. Perfect for any season and endlessly adaptable.