roasted tomatoes in olive oil cooked in the oven
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raw ingredients for sauce on cutting board
tomatoes, herbs and garlic in baking dish
cooked tomatoes in olive oil
roasted tomatoes in olive oil cooked in the oven

Roasted Tomatoes In Olive Oil

Roasting your own tomatoes in olive oil with garlic and fresh herbs creates the most delicious topping for bruschetta, pizza, pasta or fonduta.
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sauces, Sides
Cuisine General
Servings 8 Served
Calories 8 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Lb. Campari Tomatoes, with a small slit in each
  • ¼ Cup Olive oil
  • 1 Head of Garlic, cut in half horizontally
  • 4 Sprigs of Oregano, thyme or Rosemary (or a combination)
  • 1 Tsp. Salt
  • 1 Tsp. Freshly ground black pepper
  • ¼ Tsp. Calabrian Chili flakes


  • Preheat the oven to 375 degrees.
  • In a shallow baking dish place the slit tomatoes. Place one half of the head of garlic in the middle of the tomatoes (save the other half for another use). Sprinkle the salt and pepper all over the tomatoes. Top with the herbs and then the olive oil.
  • Roast for 45-50 minutes until all the tomatoes have released their juices and they are nice and soft. Remove from the oven and let cool. Remove the garlic and herb stems and discard.
  • You can let this cool completely and store in the refrigerator for up to a week. Try is spread on grilled bread or on top of fish or chicken. 


Calories: 8kcalCarbohydrates: 0.2gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 1mgSodium: 109mgPotassium: 11mgFiber: 0.1gSugar: 0.02gVitamin A: 17IUVitamin C: 0.02mgCalcium: 3mgIron: 0.04mg
Keyword appetizer, healthier sides, sauce, spread, vegetables
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