Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Best Low Carb Roasted Tomatoes with Garlic

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
120

2× the original author values. Recipe yield: 4 servings.

calories
240

3× the original author values. Recipe yield: 4 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 lb cherry or grape tomatoes — rinsed and well dried
  • 2 Roma (plum) tomatoes — optional; quartered lengthwise if using instead of cherry; about 2 medium
  • 4 cloves garlic — thinly sliced; slice thicker if prone to burning
  • 3 tbsp extra-virgin olive oil — enough to coat so tomatoes look glossy
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes — optional, to taste
  • 3/4 tsp kosher salt — plus more to finish
  • 1/4 tsp freshly ground black pepper
  • 2 tsp balsamic vinegar — or red wine vinegar
  • 1/4 cup fresh basil — torn or sliced; add after roasting
  • 1 tbsp capers — drained
  • 2 fillets anchovies — tucked under a few tomatoes for umami
  • 2 tbsp Parmesan cheese — shaved, for finishing

Instructions

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment for easy cleanup.
  2. Rinse tomatoes and dry them thoroughly with towels so they roast and caramelize instead of steaming.
  3. Add tomatoes to the sheet pan and toss with olive oil until evenly glossy.
  4. Scatter sliced garlic over the tomatoes; sprinkle oregano, thyme, red pepper flakes, salt, and black pepper.
  5. Drizzle balsamic (or red wine) vinegar and toss once more, then spread into a snug, single layer without crowding.
  6. Roast for 15–20 minutes, until skins wrinkle and blister, garlic turns pale gold, and edges caramelize; Romas may need 5–10 minutes more.
  7. If garlic browns too quickly, nudge pieces under tomatoes or add a drizzle of oil and continue roasting.
  8. Immediately shower with torn fresh basil and toss gently so the heat wilts the leaves.
  9. For extra depth, add capers and the melted bits from anchovy fillets, if used; taste and adjust salt.
  10. Finish with shaved Parmesan if desired and serve warm or slightly cooled and jammy.
  11. Cool, then refrigerate in an airtight container with the garlicky oil for up to 5 days; reheat gently in a skillet 3–4 minutes or microwave in short bursts.
  12. Freeze up to 2 months: chill, spread to firm, then pack with some oil; thaw in the fridge and rewarm gently.

Notes

Storage: Cool completely, transfer with all juices and oil to an airtight container, and refrigerate up to 5 days. Reheat gently in a skillet over low heat or microwave in short bursts. To freeze, chill, firm on a tray, and pack with some oil; freeze up to 2 months and thaw overnight in the fridge. The texture softens slightly after freezing, but the flavor stays concentrated and garlicky.

Source: https://simplersavory.com/best-low-carb-roasted-tomatoes/