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If you’re looking for a simple yet delicious recipe that bursts with flavor, Tomato and Garlic Confetti is the perfect choice. With only a handful of wholesome ingredients—juicy cherry tomatoes, garlic, olive oil, balsamic vinegar, and fresh parsley—you’ll create a vibrant dish that’s both versatile and packed with Mediterranean charm. This roasted tomato recipe is ideal as a side dish, pasta topping, or even a spread for crusty bread. It’s quick, naturally vegan, and full of antioxidants.

Why You’ll Love Tomato and Garlic Confetti

Simple ingredients, big flavor – Just six pantry staples transform into something magical.
Versatile – Serve as a dip, topping, side, or even stir into salads and grains.
Healthy and wholesome – Tomatoes are rich in lycopene and vitamin C, while garlic boosts immunity.
Naturally vegan and gluten-free – Perfect for a wide range of diets.
Quick and easy – Minimal prep and only 30–35 minutes in the oven.

Ingredients You’ll Need

To make this recipe, gather the following fresh and pantry staples:

500 g (1.1 lb) cherry tomatoes (washed and halved if large)
1 bulb garlic, peeled and cloves separated
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 handful fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Serving Suggestions

One of the best things about Tomato and Garlic Confetti is its versatility. Here are some delicious ways to enjoy it:

As a side dish – Perfect alongside roasted vegetables, or plant-based mains.
Over pasta – Toss with spaghetti or penne for a quick, rustic Italian-inspired meal.
On toast or bruschetta – Spread roasted garlic on toasted bread, then spoon tomatoes on top for the ultimate appetizer.
With grains – Mix into quinoa, couscous, or rice bowls for added depth and freshness.
As a topping – Great for baked potatoes, roasted chicken, or even homemade pizza.

Tips for the Best Results

Choose ripe cherry tomatoes: The sweeter, the better. Vine-ripened or heirloom varieties work beautifully.
Don’t skip the garlic: Whole cloves mellow and sweeten when roasted, balancing the acidity of the tomatoes.
Use a good-quality olive oil: Since this recipe is simple, high-quality oil makes a noticeable difference.
Batch cook: Make a large tray and use leftovers in different meals throughout the week.

Storage and Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.
Meal prep: Roast a big batch on Sunday and use it throughout the week in wraps, salads, or grain bowls.

FAQs About Tomato and Garlic Confetti

Can I use regular tomatoes instead of cherry tomatoes?

Yes, but cherry tomatoes provide a natural sweetness and better texture. If using larger tomatoes, cut them into bite-sized chunks.

Can I roast this at a higher temperature?

Yes, roasting at 200°C (400°F) will caramelize the tomatoes more quickly, but watch closely to avoid burning the garlic.

What’s the best way to use leftovers?

Leftovers are perfect in pasta, on toast, or blended into a quick sauce. They also make a delicious topping for baked potatoes.

Can I make this oil-free?

Yes, though the flavor and texture may differ. Replace olive oil with a splash of vegetable broth or just use balsamic vinegar.

How do I keep the garlic from burning?

Keep the cloves whole and coat them in oil. They should roast evenly and turn sweet without burning.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad