Oven Roasted & Marinated Tomatoes

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Serves: 6 to 8
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20 large plum or roma tomatoes - cut in half, lengthwise
3 Tbsp diced onion
4 Tbsp extra virgin olive oil - divided use
4 clove garlic, minced
1 Tbsp fresh sage, chopped
1 Tbsp fresh rosemary, chopped
1/2 tsp lemon zest, grated
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

The Cook

Skip Davis Recipe
Cooked to Perfection
Florence, MS (pop. 4,141)
Member Since Aug 2011
Skip's notes for this recipe:
This delicious marinated tomatoes recipe sparkles with fresh flavor. Try adding the marinated tomato salad to spreads, or chop it up and use it in sauces or as a soup garnish.
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Preheat the oven to 375 - 400 degrees F.
Toss the halved tomatoes with the chopped onions, 2 Tablespoons of the olive oil and the minced garlic. Spread the seasoned tomatoes, cut side up, in a single layer on a rimmed sheet pan and bake them for 30 to 40 minutes. The tomatoes will have a shriveled appearance and are lightly brown around the edges. After roasting, turn off the oven, and leave the tomatoes in there for an additional 30 minutes, so that they cook in the existing heat.
Toss the roasted tomatoes with the remaining 2 Tablespoons olive oil, sage, rosemary, lemon zest, salt and pepper. Chill the tomatoes, with their marinade for at least 8 hours, or overnight to allow flavors to blend.

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user Toni T Toni6921 - Sep 1, 2011
Toni T [Toni6921] has shared this recipe with discussion groups:
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user Melanie B MelBelle - Sep 1, 2011
user Angie Robinson angieact1 - Sep 1, 2011
Thanks Skip..looks fantastic. I have a crop of romas in my garden and this is a welcome technique.
user Monica H MonisiaH - Sep 1, 2011
Sounds like a perfect, healthy and flavorful side dish!

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