Spanish Roasted Tomatoes with Garlic and Herbs Recipe
Slow-roasted tomatoes with garlic and herbs taste like the very essence of summer captured in the oven. In Spanish homes, these vegetables often land on the table as a side to meat or on toast when tomatoes are at their cheapest and most flavorful. After roasting they become sweet, slightly caramelized, and very aromatic.
Slow roasting concentrates the natural sweetness and aroma of the tomatoes, giving them an intense, almost jammy flavor. Combined with garlic, herbs, and balsamic vinegar, they become a versatile Mediterranean-style side that works equally well on toast, with pasta, or as part of a tapas spread.
Chef's tips
Use ripe, flavorful tomatoes—this recipe is perfect when tomatoes are in season and inexpensive. Don’t skip the sugar: even a small amount helps with caramelization and balances the acidity. If the garlic starts to brown too quickly, loosely cover the tray with foil for the last minutes of baking.
How to serve
Serve the tomatoes on warm, crusty bread rubbed with a cut clove of garlic, or toss them with freshly cooked pasta and a handful of fresh basil. They are also excellent alongside grilled fish or chicken, or as part of a mezze or tapas board with olives, cheeses, and cured meats.
Ingredients
- tomato - 800 g
- garlic - 5 cloves
- olive oil - 4 tablespoons
- thyme - 1 tablespoon
- oregano - 1 teaspoon
- sugar - 0.5 teaspoons
- salt
- black pepper
- balsamic vinegar - 1 tablespoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the tomatoes. Cut larger tomatoes into halves or quarters; leave smaller cherry tomatoes whole or cut them in half.
- Arrange the tomatoes on the tray, skin side down if they are cut. Peel the garlic cloves and slice them thinly.
- Sprinkle the tomatoes with the garlic slices, thyme, and oregano. Lightly season with salt, then sprinkle with pepper and sugar.
- Drizzle everything with olive oil and balsamic vinegar, making sure each piece of tomato is lightly coated.
- Place the tray in the oven and bake for 35–40 minutes, until the tomatoes are noticeably soft, slightly wrinkled, and darker, caramelized spots appear on the edges.
- Let cool slightly after baking. Serve immediately or at room temperature.
Storage
No storage information available for this dish.
These roasted tomatoes are one of those simple dishes that taste like a holiday in Spain. Make a larger batch at the weekend and enjoy them for several days—on sandwiches, in salads, or stirred into quick sauces.
