Garlic-Lemon Roasted Tomatoes

close-up shot of juicy garlic-lemon roasted tomato slices in a skillet with flavorful pan juices, and sprinkled with crushed red pepper flakes

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Garlic-Lemon Roasted Tomatoes

Bursting with Mediterranean flavor, these garlic lemon roasted tomatoes make the ultimate wrap filling or side dish. It's simple, juicy, and ready in minutes.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Garlic Roasted Tomatoes, Garlic-Lemon Roasted Tomatoes, Roasted Tomatoes, Roasted Tomatoes with Garlic and Lemon

Servings:

Author: Lama

Ingredients

2 large Heirloom or beefsteak tomatoes thickly sliced
Cooking spray or a drizzle of olive oil for the pan
6–8 Garlic cloves minced or crushed
2–3 tablespoons Fresh lemon juice
1–2 tablespoons Olive oil for drizzling
Crushed red pepper flakes to taste
Salt to taste
Black pepper to taste

Instructions

Slice the tomatoes thick enough to hold their shape, about ½ inch thick.
Generously spray or drizzle oil into a large non-stick skillet. Heat over high, then lower to medium once hot.
Place tomato slices in the pan in a single layer. Cook until they begin to caramelize and slightly shrink for about 3–5 minutes per side.
Once flipped, scatter the garlic all over between and on top of the slices. Drizzle olive oil and lemon juice, then sprinkle crushed red pepper, salt, and pepper.
Flip each slice once more quickly for about 20–30 seconds to lightly cook the garlic without burning it.
Remove and serve immediately with lavash, markook, or pita, or alongside batata hara for the ultimate flavor combo.

Notes

Choose the best tomatoes: Use firm, ripe tomatoes like heirloom or beefsteak. They hold their shape beautifully when cooked.

Don’t overcrowd the pan: Give each tomato slice a bit of space so they caramelize beautifully instead of steaming.

Add the garlic at the right time: To avoid burning, add garlic toward the end to prevent burning and keep its flavor mellow and fragrant.

Don’t skimp on the lemon: Don’t skip the lemon juice squeeze to brighten the flavors. It adds that irresistible “zing” and gives the tomatoes a beautiful, glossy finish.

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