Roasted Tomatoes with Garlic and Herbs

Although it pains me to say it, I’m all out of tomatoes, and everyone at my house is looking for something different to taste test, so I’m moving on.  I think this just might be the last tomato recipe of the season :(.

The end of summer always catches me by surprise, even though I start watching the calendar, and thinking about dreading it by the end of July.  One day I just wake up, and the sun’s shadows look different, and the air feels different – hot and cool at the same time, and the sky is the cloudless brilliant blue that we only get here in September, and I know it’s over.  I’m still in shorts and flip flops, but I start to glance over at my lonely sweaters and boots.  I’m still grilling, but I start to turn on my oven once in a while.  Then before I know it, winter squash, pumpkin, apples, pears start to replace the summer tomatoes, zucchini and herbs in my grocery basket.  And I really know it’s over.

So if you’re lucky to still have some tomatoes in your garden, here’s one final hang-on-to-summer recipe to try.  It’s actually perfect for September when things seem to get busy for everyone, because you can make one large batch, and use it in so many different ways.  I serve these Roasted Tomatoes as a topping for grilled chicken or swordfish, and spooned on top of bruschetta, or homemade pizza.  It also works nicely as a side vegetable, or stirred into canned tomatoes to perk up their flavor.  Eat it for a day or two, and freeze any leftovers for a taste of late summer in late fall or the middle of winter.

Roasted Tomatoes with Garlic and Herbs



Roasted Tomatoes with Garlic and Herbs

5 from 2 votes
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  • 2 pints cherry or grape tomatoes
  • 1 head of garlic cloves separated and skins removed
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1/2 cup olive oil
  • 1 tsp kosher salt


  • Preheat oven to 350 degrees.
  • Toss tomatoes, garlic cloves, oil, salt and herb sprigs in a baking dish.
  • Bake tomatoes until they are soft and begin to caramelize, about an hour.
  • Let cool slightly, and remove herbs before serving.
  • Keep refrigerated for up to 5 days or freeze for 2-3 months.
Did you make this recipe?Tag me @CravingSomethingHealthy!

What do you do with your late summer tomatoes?  Are there any summer foods you really miss come September?



Eat well!

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