Roasted Tomatoes with Garlic and Rosemary

Recipe by: Jerry James Stone | Written April 16, 2013

Confession, I use these things in everything. These roasted tomatoes are what I use for my homemade marinara and they are also great on grilled cheese sandwiches. They are so rich in flavor that you’ll be surprised at how easy they are to make. And once you make them, you’ll be even more surprised at where they end up.



6 tomatoes
4 cloves of garlic
1 sprig rosemary, chopped
Olive oil

Total Time:

6 hours, 5 minutes

5 minutes
6 hours
Recipe Type:
  1. Slice the tomatoes so they are about 1/4 inch thick. I find the meatier they are the better they turn out. 

  2. On a parchment-lined baking sheet, spread the tomatoes out in a single layer and drizzle olive oil over them. Then sprinkle them with the chopped rosemary. Add the cloves of garlic to the sheet, leaving them peeled and in tact. 

  3. Roast the tomatoes for 6 hours at 200 degrees F. The meat of the tomato should shrivel but they will still be a bit liquidy. 




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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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