Garlic Rosemary Roasted Beefsteak Tomatoes

Gorgeous bright red beefsteak tomatoes, garlic and rosemary are all you need to make the simplest of side dishes. The tomatoes are tender, warm, and succulent. Absolutely delicious!

Course Side Dish

Cuisine International

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Dietary Dairy Free, Egg Free, Gluten Free, Plant-Based, Vegan, Vegetarian

Prep Time 5

Cook Time 45

Total Time 48

Servings people

Calories 145kcal

Author Amy Chung

Ingredients

6 beefsteak tomato
1½ tbsp olive oil divided
6 garlic clove
1 sprig rosemary
salt to taste
pepper to taste

Metric - US Customary

Instructions

Preheat oven to 180°C or 350°F.
Cut 2 tomatoes in half and 1 tomato in quarters. Leave the rest whole.
Crush garlic cloves.
Coat tomatoes in 1 tbsp olive oil, leaves from ½ rosemary sprig and salt and pepper to taste.
Baste baking dish with ½ tbsp olive oil.
Place tomatoes in the baking dish, place crushed garlic cloves around the tomatoes, add more rosemary leaves on top and more salt and pepper to taste.
Bake for 45 minutes.
Serve while hot.

Notes

This recipe works for any type of tomato. It doesn’t have to be beefsteaks.
If you prefer to have the beefsteak tomatoes flavoured, you can pretty much add any sort of spices. You can use garlic powder, onion powder, paprika, cumin, sumac, chilli or cayenne. I would bring the baking dish out halfway through the roasting process and sprinkle more of these spices so they can penetrate the tomatoes even more.
Some other herbs that would go well with these roasted beefsteak tomatoes include thyme, lemon thyme, sage, or oregano.
A popular option is to toss the beefsteak tomatoes in balsamic vinegar just as we did with our vegan couscous salad with balsamic blistered tomatoes.

Nutrition