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Roasted Summer Tomatoes

Prep time
30 mins
Entrée | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

(Adapted from Saveur magazine, June/July 2010)


Served with crusty bread, as an accompaniment to the perfect baked/grilled meat or tofu, or as its own main course, you and yours will be astounded at how delicious this beautiful meal tastes!


6 tomatoes (medium/large)
6 clvgarlic (crushed)
  oregano (or thyme, fresh, to taste)
1⁄2 coil (sunflower or olive)
  salt (to taste)
  black pepper (to taste)


Preheat oven to 425 degrees. Place tomatoes, garlic and herbs on a baking sheet with a rim (don’t want those juices to be lost to the hot oven!). Drizzle oil over the tomatoes. Bake, brushing with additional oil occasionally, until the tomatoes soften and their skins split (about 20 minutes). Transfer to a serving dish and enjoy!