Speedy Oven-Roasted Tomatoes with Garlic and Sumac
Juicy tomatoes roasted with garlic, thyme, sumac, and Aleppo pepper until tender and sweet—perfect as a side, on toast, or tossed with pasta.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings6
These roasted tomatoes are a quick and easy way to bring out the natural sweetness of ripe tomatoes. The combination of garlic, fresh thyme, sumac, and Aleppo pepper adds a Mediterranean flair that's both aromatic and slightly tangy.
They're incredibly versatile: serve them warm or at room temperature as a vegetarian side dish, spoon them over crusty toast, or toss them with your favorite pasta for a simple yet flavorful meal. The recipe comes together in about 40 minutes, making it perfect for busy weeknights.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 450°F.
- In a large bowl, toss the tomato halves with the minced garlic, salt, black pepper, thyme, sumac, and Aleppo pepper. Drizzle with the olive oil and mix well, adding a bit more oil if needed to coat everything.
- Spread the tomatoes on a rimmed baking sheet in a single layer, cut side up. Do not use parchment paper.
- Roast for 30 to 35 minutes, until the tomatoes have softened and collapsed to your liking.
- Remove from the oven. If serving soon, garnish with extra thyme and crumbled feta. Serve warm or at room temperature.
💡 Tips
- Choose ripe but firm tomatoes for best results.
- If you don't have Aleppo pepper, use 1/4 teaspoon of sweet paprika plus a pinch of cayenne.
- Leftovers can be stored in the fridge for up to 3 days and are great on sandwiches.
Inspired by a recipe from The Mediterranean Dish