Equipment
Ingredients
Tomatoes and Aromatics
- 500 g cherry tomatoes, whole, washed and dried
- 45 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 3 g sea salt, flaky or coarse
- 1 g black pepper, freshly cracked
- 5 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 137 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 385 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 19 mg
- Calcium
- 9 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 6 mg
- Zinc
- 0.1 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Ensure the oven is fully up to temperature before proceeding so the tomatoes roast rather than steam.
Place the dried cherry tomatoes, sliced garlic, extra virgin olive oil, sea salt, and black pepper into a baking dish. Toss everything together thoroughly to ensure the tomatoes are completely coated in oil and the seasonings are evenly distributed.
Transfer the dish to the preheated oven and roast for 20 to 25 minutes. Watch for the tomatoes to blister, burst, and release their juices, while the garlic turns a light golden color.
Remove the baking dish from the oven. Let the tomatoes rest for 5 minutes to allow the released juices to meld with the olive oil. If using, gently stir in the torn fresh basil right before serving to preserve its vibrant color and delicate flavor.
Chef's Notes
- Always dry your tomatoes thoroughly after washing. Any residual water on the skins will create steam, which prevents the skins from properly blistering and caramelizing in the oven.
- Do not discard the leftover oil in the pan. This tomato-infused, garlicky oil is liquid gold. Use it as a vinaigrette base, a dipping oil for crusty bread, or drizzle it over roasted vegetables.
- For a deeper, more complex flavor profile, add a splash of balsamic vinegar or a pinch of crushed red pepper flakes to the pan before roasting.
- If you only have access to out-of-season, pale, or flavorless tomatoes, roasting is the perfect corrective technique. The heat evaporates excess water and concentrates the natural sugars and glutamates.
Storage
Refrigerator: 5 days — Store in an airtight container. The olive oil will solidify in the fridge but will melt when brought to room temperature or gently reheated.
Freezer: 3 months — Freeze in a sealed container or bag. Texture will be softer upon thawing, making it strictly a sauce or puree base rather than a distinct topping.
Reheating: Gently warm in a saucepan over low heat, or microwave in 30-second intervals until heated through.
Troubleshooting
Garlic burned and tastes bitter
Cause: Garlic was sliced too thinly or was exposed on the dry edges of the pan
Fix: Pick out the heavily blackened pieces of garlic before serving; the oil may carry a slight bitter note but is still usable
Prevention: Slice garlic slightly thicker and tuck the slices under the tomatoes so they remain submerged in the oil and juices
Tomatoes did not burst or release juices
Cause: Oven temperature was too low or the baking dish was severely overcrowded
Fix: Increase oven heat by 20 degrees Celsius and roast for an additional 5-10 minutes, or gently press a few tomatoes with the back of a spoon to help release juices
Prevention: Ensure the oven is fully preheated to 200°C and use a pan large enough to hold tomatoes in a single layer
Cultural Context
Roasting tomatoes with olive oil and garlic is a foundational technique in Italian home cooking, particularly in the southern regions where tomatoes grow abundantly. This method of slow-cooking produce in fat mimics a confit, historically used to preserve the harvest while simultaneously intensifying its flavor. It transforms even mediocre winter tomatoes into a vibrant, deeply savory base for classic Mediterranean dishes.
