Oil Poached Tomatoes

Oil Poached Tomatoes

Posted by LeAnn Kurtz on

It's tomato season! They are ripe, sweet and so delicious this time of year, and sometimes we get so many we have to find new ways to use them. I absolutely love this delicious recipe I found in Bon Appetite Magazine. Whenever I find recipes, I add a little personal touch to make it my own!

And the smell is like heaven! Sweet garlicky, tomato-basil-rosemary goodness that will make your tummy growl!

Use this on crostini as a Bruschetta, pasta or for a rich, delicious sauce. Easy and yummy!



  • 1 head of garlic, cloves separated
  • 4 sprigs rosemary
  • Chopped, fresh Basil
  • 1 cup olive oil
  • About 1 pound of cherry tomatoes, plum tomatoes, or really, any tomatoes, but in half.
  • 1 tsp. kosher salt


Preheat oven to 300°. Toss tomatoes, garlic, rosemary sprigs, and basil, olive oil, and salt in a large baking dish.

Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then discard stems of Rosemary. 



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