Recipe courtesy of Ali Clarke

Meal Prep Roasted Tomatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 2 quarts
Growing up in New Jersey, there was nothing better than the perfectly ripe tomatoes we’d get from farm stands starting around mid July. Summer tomatoes are so beautiful that a little salt, olive oil and basil is all you need for a perfect meal. At other times of the year, I like to help my tomatoes along by roasting a big batch with olive oil, rosemary and garlic. This brings out their natural sweetness and flavor, and best of all they’ll keep refrigerated for up 4 days. I like to serve these tomatoes for breakfast alongside my morning eggs or over toast with some crumbled feta, add them to sandwiches for lunch, or even use in pasta sauce or my Roasted Tomato Soup with Parmesan Croutons for dinner. They’re a delicious, versatile addition to any meal.



  1. Preheat the oven to 425 degrees F.
  2. Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.  
  3. Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and store in the refrigerator for up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.