Roasted Tomatoes with Herbs
Tomato halves roasted slowly with garlic, oregano and thyme until soft, sweet and lightly caramelised. Six servings in 50 minutes.
Cut side up. That is the whole technique. Facing up, the tomato halves hold their juices as they roast, and the surface dries and caramelises instead of boiling in a puddle; facing down, they steam and collapse.
Roma tomatoes, with their dense flesh and fewer seeds, roast better than large watery ones. Roast low and slow at 180°C for 40 minutes: long enough to concentrate the sweetness and short enough that the edges do not scorch. Slow heat concentrates sweetness. Garlic slices on top turn soft and golden, and oregano and thyme perfume the oil.
Use them warm as a side, spoon them over toast, toss them through grains or pasta, or blend a few into a quick sauce. Leftovers are never wasted. They keep for 5 days in the fridge, covered in a little of their own oil. Use the roasting oil in a dressing. Basil goes on after roasting, so it stays green.
What People Ask
How long does Roasted Tomatoes with Herbs take to make?
About 50 minutes in total — 10 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making Roasted Tomatoes with Herbs?
Use ripe but firm tomatoes; very soft ones collapse into a puddle. If the garlic starts to brown, tuck it under the tomatoes. Save any oil left on the tray; it is full of flavour.
What should I serve with Roasted Tomatoes with Herbs?
A slice of wholegrain toast; Grilled fish; A grain bowl.
How should Roasted Tomatoes with Herbs be stored?
Keeps in the fridge for up to 5 days, covered with a little of their own oil.
Is Roasted Tomatoes with Herbs suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Roasted Tomatoes with Herbs?
About 64 kcal per serving, with 1 g protein, 6 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Roasted Tomatoes with Herbs
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Heat the oven to 180°C / 355°F (160°C / 320°F fan). Lay the tomato halves cut side up on a lined baking tray.
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Drizzle with the oil and scatter with the garlic, oregano, thyme, salt and pepper.
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Roast for 40 minutes, until the tomatoes have shrunk, softened and begun to caramelise at the edges. Scatter with the basil.
Tips That Matter
- Use ripe but firm tomatoes; very soft ones collapse into a puddle.
- If the garlic starts to brown, tuck it under the tomatoes.
- Save any oil left on the tray; it is full of flavour.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Serve It With
A slice of wholegrain toast · Grilled fish · A grain bowl
Leftovers and Storage
Keeps in the fridge for up to 5 days, covered with a little of their own oil.
Roasted Tomatoes with Herbs Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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