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6-8 servings


0 hours 10 mins


0 hours 50 mins


1 hours 0 mins

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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


1. Preheat the oven to 375 degrees.

2. 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.

3. 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.

4. 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. 

NOTE: This is the perfect topping for my Fonduta recipe. The tomatoes go so well with the ooey, gooey cheese and spread on grilled sour dough bread is the perfect bite. You can use any tomatoes you have on hand. If using large tomatoes, cut them into chunks. When it comes to herbs, use whatever you have on hand. They will all add a great flavor to the tomatoes.