Garlic Roasted Tomatoes

Author: Caitlin Jo Ramsey

Here is one more way to enjoy tomatoes this season! I was watching one of my favorite cooking shows, Epicurious' home chef vs. professional chef, where the two swap ingredients and try to make the other's dish -- without a detailed recipe!

This roasted tomato dish is originally inspired by chef Frank Proto's roasted tomatoes for use in a mozzarella and roasted tomato grilled cheese sandwich. But to my knowledge, the 'recipe' isn't written down anywhere. So that is what I have done.

Really what is presented here is more of a method to roast tomatoes that you can tune and use in a wide variety other dishes. Roasting removes some moisture, caramelizes the sugars, and gives the tomatoes a luscious jammy texture.

I served mine on italian bread with a little fresh mozzarella. It would work just as well on pasta with a little parmesan, or zucchini noodles for low carb diets.

Chef's note: Chef Frank uses a very expensive imported EVOO, but I get mine from Gardner Groves Family Farms at the East Franklin Farmers Market. It's very good!   

Garlic Roasted Tomatoes


  • 2 large tomatoes, or several smaller tomatoes, cored and cut into 1/4 inch thick slices
  • Sea salt
  • Freshly ground black pepper
  • 1 head garlic, minced
  • Extra virgin olive oil (EVOO)


  1. Pre heat oven to 275F
  2. Arrange tomato slices on lightly oiled baking sheet
  3. Sprinkle with salt and pepper to taste
  4. Scatter minced garlic evenly over the tomato slices
  5. Drizzle with EVOO
  6. Bake at 275F about 45 minutes until caramelized and undersides begin to caramelize and turn dark brown.
  7. Serve warm or at room temperature. To reheat, return to oven for about 10 minutes.

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