Oven Baked Tomatoes in Garlic and Oil is a simple recipe that packs the flavour punch. Used as a dip, side dish, sauce or as an accompaniment to snacks it adds to every dish. This is also gluten free recipe. This recipe has only 5 ingredients but they combine to make a dish that is nothing but excellent. Any dish that has tomatoes, garlic and olive oil in is is going to be good. Oven baked tomatoes have the kind of aroma that seems to warm the whole house, drifting into each room like a gentle reminder that simple food can be the most satisfying. Oven Baked Tomatoes in Garlic and Oil is one of those dishes that feels rustic, indulgent, and wonderfully straightforward all at once. It’s the sort of thing you make on a slow afternoon, when the kitchen becomes your retreat and you can take pleasure in doing things at an easy pace.
Oven baked tomatoes are all about patience. Not effort, not technique—just time. The tomatoes are baked low and slow, transforming from firm, glossy fruits into deeply flavoured, slightly shrivelled gems that burst with sweetness. Whether you’re using plum tomatoes or little cherry tomatoes, the result is the same: a concentrated tomato flavour that feels worlds apart from the bright acidity of their raw form. Slow roasting coaxes out the sugars, softens the flesh, and leaves you with tomatoes that taste like summer preserved in a jar.
Garlic, of course, plays its part beautifully. Sliced thinly, the garlic mingles with the tomatoes as they cook, infusing them with a mellow warmth rather than the strong bite you’d get from raw cloves. It softens and sweetens, becoming almost confit-like after spending hours in gentle heat. Pair that with thyme—the quiet hero of this dish—and you have an aromatic backdrop that lifts the tomatoes without overwhelming them. Thyme always reminds me of cosy cooking: nothing flamboyant or showy, just a pleasant herbal note that seems to belong in any comforting kitchen moment.
What makes these oven baked tomatoes truly special, though, is the oil. Once the tomatoes have finished their long roast, the warm oil—already flavoured with the thyme and garlic—pours over them in their jars like liquid sunshine. It locks in the flavour, preserves the fruit, and turns each jar into a treasure trove of taste. A dash of sherry vinegar added before the oil completes the transformation, giving just the faintest brightness to balance the rich sweetness of the tomatoes.
There’s something quite satisfying about the process of storing them, too. Pouring warm, fragrant oil over the still-soft tomatoes feels almost ceremonial, as though you’re bottling up something precious. And in a way, you are. These jars are a gift to your future self—perfect for those days when you want a burst of flavour without having to do any work.
As for how to enjoy them, the possibilities are endless. I’ve often found that the simplest servings are the best. A slice of warm crusty bread, a few of these tomatoes, maybe a spread of creamy cheese—nothing more is needed. The sweetness of the tomatoes and the slight tang from the vinegar pair beautifully with soft cheeses like goat’s cheese or a mild brie. And if you enjoy a glass of port or sherry, you’ll discover they make incredibly harmonious companions. The mellow richness of the wine seems to highlight the herb-infused oil and the sweetness of the tomatoes in the most delightful way.
Oven baked tomatoes in garlic and oil are also lovely tossed into a bowl of pasta, especially if you crumble in a little feta or stir through a handful of basil. Their natural sweetness complements earthy grains, too—try spooning them over couscous, quinoa, or barley for a quick meal that tastes far more sophisticated than the effort involved. Even on a simple omelette or alongside roast chicken, these tomatoes shine.
But perhaps the best thing about oven baked tomatoes in garlic and oil is that they remind us of the beauty of simplicity. You don’t need complicated techniques or a long list of ingredients to make something that feels truly special. Just good tomatoes, a bit of time in the oven, and the patience to let them develop their own richness. It’s the kind of recipe that makes you feel like a proper home cook—not because it’s fancy, but because it celebrates the joy of making something slowly, lovingly, and well.
Oven Baked Tomatoes in Garlic and Oil
Equipment
Ingredients
- 500 g plum tomatoes or cherry toms
- 3 cloves garlic
- 1 tbsp thyme leaves
- 150 ml olive oil or groundnut
- 1 tsp sherry vinegar
- 1 pinch sea salt to taste
- black pepper to tase
Instructions
- Preheat the oven to 120°C, fan 100°C, gas about ½.
- Line a large baking sheet with baking/parchment paper.
- Halve the tomatoes. I normally slice from the top to the bottom as they stay more intact.500 g plum tomatoes
- Slice the garlic into fine slices.3 cloves garlic
- Place the tomatoes into a mixing bowl with the now sliced garlic and the thyme. Add 3 tablespoons of the oil and season with sea salt and pepper.1 tbsp thyme leaves, 150 ml olive oil, 1 pinch sea salt, black pepper
- Toss gently to coat, then arrange the tomatoes, cut-side up, on the lined baking sheets. Sprinkle over any garlic and thyme left in the bowl for added flavour. Don’t want to leave any behind.
- Place the tray on the middle shelf of the oven for 3 – 3½ hours or until they have reduced in size a lot.
- Try one and they should be fry to the touch but still juicy in the middle.
- Place the still warm tomatoes into sterilised Kilner jars and add about half a teaspoon of sherry vinegar into each jat.1 tsp sherry vinegar
- Gently heat the garlic and thyme oil and pour it over the tomatoes.
- Make sure the tomatoes are completely covered.
- Seal the jars and store in a cool dry place for at least a few days before using.
- Oven Baked Tomatoes are gorgeous with cheese and a glass of port. (the sherry wine blends superbly)
23 comments
Whoever thought of this was a genius. Lots of flavour and goes so well with so many dishes.
Perfect on crusty bread with a little soft cheese—heavenly.
The thyme adds such a lovely aroma, really brings everything together.
Made a jar for the weekend and it was gone in one evening!
The sherry vinegar gives just the right brightness without being sharp.
I appreciated how foolproof and relaxed the whole process was.
These tomatoes transformed my cheese board; everyone wanted the recipe.
I served these with grilled chicken and it lifted the whole dish.
The infused oil alone is worth making this recipe for.
Great recipe—simple ingredients, big flavour.
The combination of garlic, thyme, and oil is perfection.
My kitchen smelled amazing for hours while these baked.
Loved how the garlic softened into the oil—absolutely delicious.
This is now my favourite way to preserve cherry tomatoes.
The tomatoes came out sweet, savoury, and beautifully balanced.
Absolutely loved the texture: soft, juicy, and perfectly seasoned.
Slow roasting really does make all the difference—so rich and intense.
I couldn’t believe how easy this was for something that tastes so special.
Easy, flavourful, and perfect for gifting in little jars.
These are just gorgeous with a glass of port in the evening.
The slow-roasted tomatoes were unbelievably sweet and full of flavour.
I added these to warm pasta and it felt like a restaurant meal.
A wonderfully simple recipe that tastes like it came from a gourmet deli.