Roasted Tomatoes with Garlic and Thyme

For a stunning side dish or tasty sauce, try these Roasted Tomatoes with Garlic and Thyme!
dark rimmed baking sheet with cooked tomatoes, garlic and thyme

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Oven Baked Tomatoes

While flipping through my Bon Appétit Magazine, I came upon a gorgeous photo of Oil and Thyme Roasted Plum Tomatoes.  I knew that I had to attempt to recreate the beauty of those glistening tomatoes.  I swoon whenever I see Tomatoes, Garlic and Thyme!  And let me tell you, the aroma is absolutely divine.

Instead of plum tomatoes, I used some baby heirlooms and sun gold cherry tomatoes.  After the tomatoes are roasted the skins can be a little tough.  So if you plan on peeling the skins off, I would recommend using larger sized tomatoes.  I don’t mind the tomato skins, especially since I pureed the roasted tomatoes into a sauce.

fresh tomatoes and thyme sprigs on white cloth

water rinsing over tomatoes in white strainer

Serve these beautifully roasted tomatoes as a side dish, puree them into a sauce or use as a condiment.  It makes for a great alternative to ketchup.

tomatoes, garlic and thyme coated with oil on baking sheet

dark rimmed baking sheet with tomatoes, garlic and thyme

Roasted Tomatoes with Garlic & Thyme

Yield: 1
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

For a stunning side dish or tasty sauce, try these Roasted Tomatoes with Garlic and Thyme!

Ingredients

  • 1½ lbs Tomatoes, plum, heirloom, etc
  • 5-6 Sprigs Fresh thyme
  • 10-11 Garlic Cloves, 1 head of garlic
  • 1/2 Cup Good Quality Olive Oil
  • Fresh Cracked Salt/Pepper, to taste

Instructions

  1. Preheat oven to 300°
  2. Arrange the tomatoes, thyme, garlic and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper.
  3. Roast at 300° for 35 minutes, or until the tomatoes are bursting and the skins are shriveling.
  4. Remove from oven and allow to cool for several minutes.
  5. Peeling the tomatoes is optional (and tedious).
  6. Serve as a side dish.
  7. Or for sauce, remove the thyme leaves and discard the woody stems. Place all ingredients into a blender or food processor and puree until smooth. (makes approximately 2 cups of sauce)
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 295Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 157mgCarbohydrates 12gFiber 3gSugar 5gProtein 3g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

dark rimmed baking sheet with tomatoes, garlic and thyme

More Tomatoes For Your Tummy:

Burst Tomato Pasta

Tomato Crostini with Roasted Garlic & Basil Compound Butter

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5 Comments

  1. These look so delicious! I love how much flavor tomatoes have when they are roasted! And the colors are just beautiful, too! 🙂