Roasted Tomatoes

Tomatoes are tired and flavorless this time of year. To coax the hidden deliciousness out of the tomatoes, I marinated and roasted them. The tomatoes loved it! Out came these flavor packed juicy nibbles. The roasted tomatoes are also delicious served cold in a salad or with avocado toast and a fried egg.
Course Side Dishes
Servings 1 Cups


  • 10 oz Grape or Cherry Tomatoes halved horizontally
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • Coarse Sea Salt to taste


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place cut tomatoes into a bowl. Toss with olive oil, basil, oregano and garlic. Spread marinated tomatoes out on the sheet pan, not allowing them to overlap.
  • Bake for 20 minutes. Lightly season with sea salt. Let cool. Can be refrigerated for up to five days.


Try these Roasted Tomatoes in our recipe for Pasta with Roasted Tomatoes & Kalamata Olives.  Serve with Pan Seared Steelhead Trout.
Check out the Harbor Light Food Article - Winter Refresher