Recipe: Roasted Tomatoes

Roasted Tomatoes Recipe from
As we’re getting to the end of tomato season, so the tomatoes you are pulling from your garden are probably not quite as juicy as they were mid-season. But don’t throw them out because there is a very simple fix for that – roasted tomatoes! It is very simple to do, and is a great way to add flavor to less than perfect tomatoes.

Roasted tomatoes are infinitely useful, too. Use them on top of a salad instead of fresh tomatoes for an extra hit of flavor. Try them as a side dish with your favorite meat. I served these with chicken leftover from my Rosemary Roasted Chicken & Cauliflower recipe and they were a hit!  And don’t forget to try them as a part of my Spaghetti Squash with Roasted Tomatoes & Shrimp recipe. Really, really good.

Roasted Tomatoes Photo Tutorial
(Printer friendly version below)


4 tomatoes
1 large clove garlic
1/2 tsp thyme
2 tbsp coconut oil or olive oil
salt & pepper

Step 1: Preheat oven to 400F

Step 2: Slice tomatoes into 8 sections. Crush and chop the garlic.

Step 3: Put the tomato slices into a pyrex baking dish and top with garlic, thyme, and oil. Sprinkle with salt & pepper.

Roasted Tomatoes Recipe from

Step 4: Cook at 400 degrees for approximately 20-30 minutes, until the tomatoes are cooked through and are starting to break down a bit.

Then, use them along with your favorite recipe and enjoy!



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