Roasted tomatoes with garlic and lemon thyme

August 6, 2013

Roasted tomatoes with garlic and lemon thyme

When the season is in full force and tomatoes abound, I love to make these roasted tomatoes. It’s a wonderful departure from regular tomato sauce and it makes for a very adaptable, yet delicious, condiment.

During the roasting process, the tomatoes acquire a concentrated flavor while the garlic and herbs do their part and give them fantastic aromatics.

The succulent slices make a guest appearance in this mouthwatering bulgur and chickpeas with roasted tomatoes and grilled halloumi. But they can also be used to make a coulis or dip; simply served as a side vegetable with fish or chicken; scattered on top of a pizza; or tossed with a summery pasta.

Beefsteak tomato

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Roasted tomatoes with garlic and lemon thyme

if you have tomatoes left-over, try this scrumptious tomato sofrito with Pimentón Dulce (Spanish tomato sauce)

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

Angie@Angie's Recipes August 10, 2013 at 11:41 pm

I too love to roast tomatoes with garlic and herbs…so simple and so delicious!

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mjskit August 21, 2013 at 12:05 am

To be honest, I’ve never roasted tomatoes to just eat. They always ended up in something. You’ve inspired me to change that! Thanks!

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Viviane August 21, 2013 at 12:18 pm

Mj! I have a feeling you’re going to love eating your roasted tomatoes!

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