Oven Roasted Tomatoes
These oven-roasted cherry tomatoes are one of those effortless kitchen staples I always want in the fridge.
Blistered tomatoes, soft roasted garlic, plenty of olive oil, flaky salt, and cracked black pepper—done in under 20 minutes.
I store them with all the juices and fresh thyme so they keep infusing and getting better by the day. Spoon them over eggs, sourdough, pasta, chicken… or straight from the pan (no judgment).
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
5
Serves: 4
Ingredients
- 1.5 lb1.5 lb1.5 lb Tomato, Cherry
- 4 cloves4 cloves4 cloves Garlic
- 3 Tbsp3 Tbsp3 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 111 Kosher Flake Salt - Primal Palate, To taste
- 111 Cracked Pepper Phat Crackers - Real Phat Foods, To taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F (204°C).
- Place cherry tomatoes in a single layer on a rimmed baking sheet or shallow baking dish.
- Drizzle with olive oil and scatter garlic over the tomatoes.
- Season generously with flaky salt and cracked black pepper. Toss gently to coat.
- Roast for 15–20 minutes, until tomatoes blister, burst slightly, and release their juices.
- Transfer tomatoes, roasted garlic, and all pan juices to a glass container.
- Add fresh thyme, parsley, or any fresh herbs while still warm to infuse.
- Cool slightly, cover, and refrigerate
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Gluten Free Grain Free Keto Paleo Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 109 |
| Fat: | 10 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 5 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Oven Roasted Tomatoes”
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They look gorgeous!