Gluten Free Roasted Tomatoes
Roasting tomatoes low and slow is one of those kitchen moves that turns something ordinary into something genuinely special, and this version delivers big flavor with almost zero effort. Roma tomatoes are halved and laid cut-side up, then drizzled with olive oil, layered with thinly sliced garlic, and seasoned with salt, pepper, and just a pinch of sugar to coax out their natural sweetness. After 45 to 50 minutes in a 400°F oven, the edges caramelize, the cut surfaces turn jammy, and the skins pull back from the flesh in the most satisfying way. Fresh thyme roasts right alongside everything, perfuming the whole pan as it cooks. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress — just straightforward produce and pantry staples doing their thing. Finish with torn basil and serve warm or at room temperature alongside grilled proteins, tossed through pasta, or piled onto crusty gluten-free bread. This recipe makes four servings and is the kind of side dish that quietly steals the show at the table.
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Learn more →Ingredients
4 servings
- 2 lb roma tomatoes (about 8–10), halved lengthwise
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp granulated sugar
- 4 sprigs fresh thyme
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
Arrange the tomato halves cut-side up in a single layer on the prepared baking sheet. Drizzle with the olive oil, then scatter the sliced garlic over and around the tomatoes. Sprinkle evenly with the salt, pepper, and sugar, then lay the thyme sprigs across the pan.
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