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Easy Herb Roasted Tomatoes

Easy Herb Roasted Tomatoes

Mary Smith |

With the garden producing a plethora of heirloom tomatoes this year, I am finding new and delicious ways to prepare and preserve my harvest.

Herb roasted tomatoes are an easy way to prep a large amount of tomatoes and they're so versatile! You can use these for soups, stew, sauces and salsa. Bonus, herb roasted tomatoes freeze well.




2 pounds smaller tomatoes (I've used large ones too), halved or quartered

For this recipe I used San Marzano tomatoes and Speckled Roman tomatoes

Garlic - at least 5 to 8 cloves

sea salt and pepper

fresh thyme, stems removed

fresh oregano, stems removed

fresh rosemary, stem removed

1/2 teaspoon dry chili pepper flakes (optional)

olive oil (approx 4 tablespoons)



Preheat your oven to 450

Place the tomato halves in a mixing bowl.

Add garlic, salt, pepper, thyme, oregano, rosemary and pepper flakes.

Drizzle with olive oil

Toss to coat

Place the tomatoes on a baking sheet or pan. Spread the tomatoes so there's only 1 layer with flesh side up.

Roast for 30-35 minutes.

Remove from heat



From here, you can do what you'd like. Herb Roasted tomatoes can be served hot or even cool with goat cheese. Blend with heavy cream for a delicious tomato soup or freeze for later.


If you have additional questions, please feel free to ask!
Email: mary@marysheirloomseeds.com



This looks like it would make a delicious tomato soup when the weather cools off! I always freeze my tomatoes before roasting, as it helps the skins come off easier for canning. I’ll set aside a few to roast this way to make soup.

Karen Wilcher,

I have tomatoes in my freezer just waiting to be processed. This looks like an excellent recipe to try on them. Thank you!


Love that you post Photos with your items and would love to enter your latest Giveaway ! Haven’t grown basil for a couple years and love the Mug or the honey pot..

Jean Thompson,

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