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+ servings

Oven Roasted Tomatoes and Asparagus

This is a quick and easy vegetable dish that requires little attention since it's cooked in the oven. Of course, if you can get your hands on some ripe, fresh tomatoes, use them instead of the canned/boxed tomatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 28- ounce can or box of whole peeled tomatoes
  • 3 tablespoons extra virgin olive oil divided
  • 3 garlic cloves minced
  • 1 teaspoon dried Herbes de Provence
  • 1 bunch fresh asparagus bottoms trimmed, but into 1 1/2" pieces
  • salt and pepper to taste


  1. Preheat oven to 375 degrees. Drain tomatoes and reserve liquid for another use. Split open tomatoes, remove seeds, and place on a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil, and season with Herbes de Provence, salt and pepper. Bake for 15 minutes.
  2. Toss asparagus with 1 tablespoon olive oil and salt and pepper, to taste. Place asparagus on baking tray with tomatoes, making sure vegetables remain in a single layer. Bake 15 more minutes.
  3. Serve.