Roasted Olive Oil Tomatoes

Paula Gallagher on
roasted tomatoes

My love for tomatoes is no secret. Aside from their numerous health benefits, tomatoes are incredibly versatile. Tomatoes are a great source of lycopene, an antioxidant superstar. Lycopene is particularly beneficial for cardiovascular health and heart disease prevention.

Cooking tomatoes greatly increases the bioavailability of lycopene, as in the recipe below. You should continue to enjoy tomatoes in their raw state, but once in a while roast, bake or grill them to give you an extra healthy boost.

This recipe makes a great appetizer, especially served with your favorite crusty bread. It is also a great way to use up tomatoes if you have an overabundance all at once. This dish can be refrigerated for a few days. You can also add any leftovers over angel hair pasta for a quick and easy dinner.

Roasted Olive Oil Tomatoes

  • 4 cups cherry tomatoes
  • 4 thyme sprigs
  • 1/2 tsp coriander seeds
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 head of garlic
  • 1/4 cup olive oil
  • 1 Tbsp red wine vinegar
  • 1 cup bocconcini, cut into bite-size pieces
  • Freshly cracked black pepper

Preheat oven to 350 F.

In a casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt and chili flakes. Place halved garlic bulb, cut side down, among the tomatoes. Pour olive oil over everything.

Roast tomatoes, tossing once, until very tender, for about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with pepper. Serve with crusty bread and enjoy!

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