Skip to main content New<> this month
Get the Allrecipes magazine

Slow-Roasted Cherry Tomatoes and Garlic

Rated as 4 out of 5 Stars

"Slow oven roasting transforms average-tasting cherry tomatoes and garlic into pure heaven! I like to serve these on goat cheese bruschetta. They can be eaten warm, room temperature, or cold. Toss in pasta, on sandwiches, or eat alone! Store in an airtight container in the refrigerator."
Added to shopping list. Go to shopping list.


3 h 10 m servings 76
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat the oven to 225 degrees F (110 degrees C). Grease a large baking sheet with some of the olive oil.
  2. Place tomatoes cut side-up on the baking sheet. Scatter garlic cloves among the tomatoes. Drizzle remaining olive oil on top. Sprinkle salt, pepper, and herbs lightly on top.
  3. Bake in the preheated oven until tomatoes look shriveled but retain some moisture, about 3 hours. Let cool until garlic cloves can be easily peeled. Serve immediately or refrigerate until needed.

Nutrition Facts

Per Serving: 76 calories; 5.5 6.9 1.3 0 59 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

These are so addicting! A great way to sub in sun-dried tomatoes if you don't have any on hand. These do take a while, but are well worth it. The house smelled so good while these were roasting....