Roasted and Marinated Tomatoes



Recipe Information

Total Time: 

55 minutes; 15 minutes active



When the tomato harvest is in full swing, make these hearty, sweet roasted tomatoes. Serve them as they are or on toasted, sliced Italian bread for a bruschetta These also freeze well, so preserve your summer tomatoes for wintry meals.


  • 2 pounds Roma tomatoes, or other ripe tomatoes
  • 1 small onion, chopped
  • 8 cloves garlic, peeled
  • 1/2 large lemon, zest pared off in a strip
  • 1 tablespoon fresh thyme, coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil, divided


  1. Preheat the oven to 400 F.
  2. Wash and dry the tomatoes, then halve each vertically and remove the cores. Place in a large, deep roasting pan. Add onions, garlic cloves, lemon zest strip, thyme, salt and pepper. Drizzle with 2 tablespoons of olive oil. Toss to coat.
  3. Roast for 20 minutes, then shake the pan and roast for 20 minutes longer. The tomatoes should be collapsing and browned in spots.
  4. Cool on a rack. Drizzle in the remaining 2 tablespoons olive oil and toss to mix.
  5. Transfer to a storage tub or jar and refrigerate until time to serve, up to 4 days.

Serving Suggestion

Once refrigerated, you can toss these tomatoes with pasta, use them to top pizzas or simply stuff them in a sandwich with mozzarella and basil for a caprese.

Nutritional Information

100 calories, 7 g. fat, 0 mg. cholesterol, 160 mg. sodium, 10 g. carbohydrate, 2 g. fiber, 2 g. protein