Roasted Campari Tomatoes

The other day I was at the store and saw this wonderful package of Campari tomatoes. I couldn’t resist so I put them in my basket and decided I’d figure out what to make with them later.

Then last night I roasted a chicken for dinner and decided that just plain roasted tomatoes sounded great and refreshing to me. So I simply lined a sheet pan with heavy duty foil, rinsed and sliced each tomato in half through the stem, and laid them cut side up on the foil lined sheet pan, drizzling them lightly with extra-virgin olive oil.

I then took a head of garlic and smashed down on it with a knife so that the cloves would all separate. With skins still on I scattered the garlic cloves throughout the pan interspersing them around all the cut tomatoes. I then seasoned them with salt and pepper and put them in a 450 oven for 20-25 minutes.

This is the finished product. Although it doesn’t look like the most beautiful dish, the flavor is amazing. It was perfect with the chicken and will be great on a sandwich with the leftover roasted chicken and grilled with some cheese. YUM!

This recipe is simple and delicious! If you like tomatoes I recommend you try it.

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  1. I love this, Vicki. I had my first garlic roasted tomatoes in New Orleans mixed in a cream sauce for pasta. Yum!

  2. I know it’s incredibly delicious when they’re made this way. So simple and satisfying.

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