Garlic and Oregano Roasted Tomatoes Recipe

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5 votes | 3628 views

These plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around strands of spaghetti or linguine, smooshed into a herby, dimpled foccacia, stirred into steaming risotto or rice or riddling a fat, buttercup-yellow omelette. The uses for them are legion. And, nothing could be simpler.
You could try this with halved or quartered bell peppers (capsicums), mushrooms or thickly sliced onions but I doubt they would have the same explosive flavour as cherry tomatoes. Go ahead and make a lot of this; be really generous with the oil as it preserves the tomatoes and gives you the added bonus of having flavoured oil which you can dip bread into, drizzle over soup or salad or knead into bread dough.
The amounts given are just guidelines so feel free to add more or less of anything according to your fancy. I often make the quantity stated below and store them in 2 jars but they never last long as when I'm cooking with them, I find I keep popping one after another into my mouth as I top rounds of pizza dough or toss them through a salad or cooked pasta. I've since learned to always double batch this.

Prep time:
Cook time:
Servings: 2 Jars


Cost per serving $2.18 view details


  1. Heat oven at 200 C (390 F).
  2. Combine all the ingredients in a non-stick baking tray and mix thoroughly.
  3. Roast for 15 minutes. Do not overcook.
  4. Remove from oven and allow to cool before storing in clean, dry lidded jars.
  5. Refrigerate and eat within 5 days.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 288g
Recipe makes 2 servings
Calories 685  
Calories from Fat 641 94%
Total Fat 72.5g 91%
Saturated Fat 10.02g 40%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1176mg 49%
Potassium 525mg 15%
Total Carbs 10.57g 3%
Dietary Fiber 2.8g 9%
Sugars 5.51g 4%
Protein 2.29g 4%



  • Lisa Collins
    February 6, 2010
    Well looks REALLY good to me, and I like the suggestions. Have I made this..yet? Nope, and from the way this LOOKS to be an most excellent staple. Love garlic and tomatos together. Thanks for sharing this receipe!
    • Claudia lamascolo
      February 11, 2010
      this looks fantastic!

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