I don’t cook them in the oven anymore: since I’ve been making them like this in a pan, roasted tomatoes disappear in a flash.

I made them in 20 minutes with four ingredients and toasted bread: these roasted tomatoes have become my favorite side dish.

There are recipes that don’t need complicated explanations or elaborate techniques to be memorable. Roasted tomatoes with rosemary are one of them: a simple preparation that relies only on the quality of the ingredients and careful cooking to bring out the best in the flavor.

When tomatoes are perfectly ripe—sweet, juicy, and perhaps freshly picked—it’s the perfect time to prepare them like this: cut in half, browned in a pan, and then seasoned with fresh rosemary and garlic, which together release an irresistible aroma. The resulting sauce is dense and aromatic, perfect for mopping up with a slice of toasted bread or serving alongside a light main course.

It’s a versatile side dish, ideal for accompanying white meats, fresh cheeses, or even a simple bowl of legumes. But the beauty is that, even on their own, these roasted tomatoes can transform an impromptu dinner into something that tastes of care, goodness, and love.

Preparation Time
Prep: 5 minutes

Total Cooking: 15–18 minutes

Total Time: Approximately 20–25 minutes

Nutrition Facts (per serving, based on 4)
Calories: ~80 kcal

Fat: ~6 g

Carbohydrates: ~6 g

Fiber: ~2 g

Protein: ~1 g
(These values ​​are indicative, they may vary depending on the oil used and the size of the tomatoes)

Ingredients (serves 4)
4 ripe vine-ripened tomatoes

1 clove of garlic

2–3 tablespoons of extra virgin olive oil

A handful of oregano
Salt and pepper to taste

(Optional) 4 tablespoons of hot water

Directions:
Prepare the dressing:
Finely chop the garlic along with a pinch of salt and oregano. Set aside.

Cut the tomatoes:
Wash the tomatoes, dry them, and cut them in half crosswise.

Sauté in a pan
: Heat the olive oil in a large pan. Place the tomatoes cut-side down. Cook over high heat for about 3–4 minutes, until golden brown.

Turn and season:
Gently turn the tomatoes pulp-side up. Sprinkle them with the chopped oregano, garlic, and salt. Add a generous grind of black pepper.

Brief simmer
: If necessary, add 4 tablespoons of hot water to the pan to prevent sticking. Cover with a lid and cook over medium heat for 10 minutes.

Thicken the sauce.
Remove the lid and raise the heat for 2–3 minutes, until the liquid reduces and a flavorful sauce forms.

Serve
the tomatoes warm or cold on toasted bread, or as a side dish with white meat, legumes, or fresh cheeses.

Tip:

Add a drizzle of raw olive oil and a few fresh basil leaves just before serving for an extra summery touch.

References
Frequently Asked Questions
When is the best time to prepare roasted tomatoes with rosemary?
The best time to prepare roasted tomatoes with rosemary is when the tomatoes are perfectly ripe—sweet, juicy, and ideally freshly picked.
What is the total preparation time for roasted tomatoes with rosemary?
The total preparation time for roasted tomatoes with rosemary is approximately 20-25 minutes.
What are the nutritional values ​​per serving of roasted tomatoes with rosemary?
The nutritional values ​​per serving of roasted tomatoes with rosemary are approximately 80 kcal, 6 g fat, 6 g carbohydrates, 2 g fiber, and 1 g protein.