Oven roasted tomatoes with thyme and feta

Quick Oven-Roasted Tomato with Thyme and Feta

  • Author: Suzy Karadsheh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6 or more 1x


You’ll love these quick roasted tomatoes with garlic, thyme and feta! Roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor, plus just the right amount of char. There are so many ways to use up roasted tomatoes–as a delicious side; toss them in pasta or soup; or serve them bruschetta-style on top of your favorite toasted bread.  Heck, you can serve them with homemade pita chips.



  • 2 lb Campari Tomatoes, halved
  • 2 to 3 garlic cloves, minced
  • Salt and pepper
  • 2 tsp fresh thyme, stems removed
  • 1 tsp sumac
  • 1/2 tsp Aleppo pepper (or a mild chili pepper)
  • Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • Crumbled feta cheese, optional


  1. Preheat the oven to 450 degrees F.
  2. Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, sumac and aleppo pepper. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive oil (I used Private Reserve extra virgin olive oil.) Toss to coat.
  3. Transfer the tomatoes to a baking dish (or a baking sheet with a tall rim). Spread the tomatoes in one layer.
  4. Roast in 450 degrees F heated-oven for 30 minutes. Remove from heat and add feta cheese and more fresh thyme, or a little fresh mint, if you like. Enjoy warm or at room temperature.


  • Cook’s Tip: You can use a different tomato variety in this recipe. I typically avoid using larger steak tomatoes, but you can use Roma tomatoes, smaller vine-ripe tomatoes and the like. Just be sure to cut them in halves or quarters as needed. If you use smaller tomatoes such as cherry or grape tomatoes, you can leave them whole. You can also reduce the oven heat to 400 degrees F.
  • Cook’s Tip: You can simply double or triple this recipe if you plan on storing the roasted tomatoes for later use. You may need to go a little bit longer in the oven, just watch for the tomatoes to get super tender and begin to release some juice.
  • How long will these roasted tomatoes last? You can store these roasted tomatoes in a the fridge in a tight-lid glass container for up to 5 days or so. You can also freeze them in freezer bags for up to 4 months! Thaw in fridge overnight.
  • Recommended for this Recipe: Here we use sumac to add depth and a little tang, along with a little Aleppo-style pepper for a subtle kick.
  • Recommended for this Recipe: Private Reserve Greek extra virgin olive oil from organically grown and processed Koroneiki olives.
  • Visit our Store to check out our Greek olive oils and all-natural and organic spice bundles!
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Mediterranean

Keywords: Oven Roasted Tomatoes, how to roast tomatoes, roasted tomato recipe