By Linda Wagner | November 17, 2011

Who doesn’t love oven roasted tomatoes? They are so sweet and pair perfectly with just about any meal. I love them on goat cheese salads, with polenta and basil, mixed with other veggies, on top of crostini, and as a base for tomato soup. They are an instant upgrade and can make any dish seem gourmet. Most of the time, it’s the simple dishes that are the most amazing.

Oven Roasted Tomatoes Recipe

cherry or grape tomatoes, halved (you can use any quantity you want, I used 1 pint of red grape tomatoes and 1/2 a pint of yellow cherry tomatoes)
whole garlic cloves with skin
sea salt
herbs/spices (I used an assortment of dried Italian herbs and garnished with fresh herbs chopped very fine)


  1. Simply place the tomatoes (cut side up) and whole garlic cloves in a baking sheet over parchment paper. Sprinkle lightly with sea salt and desired herbs/spices.
  2. Roast in the oven at 350 degrees for 30-45 mins or until shriveled. You can also use full size tomatoes, the method is exactly the same.

Photos: Linda Wagner

*For more healthy living tips and recipes, subscribe to Linda’s blog, follow her on Twitter, or LOVE her on Facebook, or if you are interested in getting started on your own weight loss journey, shoot her an email!

Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

For more of Linda’s recipes and tips, follow me on Twitter (@MarcusCooks)


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