Naan Pizzas with Garlicky Roasted Tomatoes and RicottaOn Monday evening, Adrian and I were out in the yard sanding and oiling a few pieces of furniture – typical evening at the Rawns. We were greeted by our sweet neighbors with a few pounds of just-picked tomatoes. Love gifts from the garden. Aren’t they the best? Anyhow, the neighbors told us they couldn’t possibly eat all the tomatoes they are growing. And the truth is, we almost can’t eat all the tomatoes we’re growing either. But we can always put extra tomatoes to good use. Because, before we know it, just like summer, those tomatoes that were in abundance in August and September, will be gone.

Since Adrian and I both love roasted tomatoes, we decided to roast these “extras” simply with lots of garlic, extra virgin olive oil, balsamic vinegar and salt and pepper. Just like so:

tomatoes and garlicThe balsamic brings out the natural sweetness in the tomatoes. The end result was worth turning on the oven on a humid 90 degree day. Sweet, tangy and garlicky tomatoes.

tomatoes and garlicIf you don’t like whole garlic cloves, remove them after roasting. Similarly with the tomato skins – if you prefer to remove, do that after roasting and cooling slightly, as they’ll slide off easily. We love the whole garlic cloves and the tomato skins, so left both in.

You can serve these tomatoes any way you like. We love them atop whole-wheat naan with ricotta.

Naan Pizzas with Garlicky Roasted Tomatoes and Ricotta

Or try with a sliced toasted baguette for bruschetta, toss with pasta or add atop leafy greens. Or eat straight up with a spoon like I did.

Naan Pizzas with Garlicky Roasted Tomatoes and Ricotta

Serves:  4

Time: 1.5 hours (mainly for roasting the tomatoes)


  • 3 lbs tomatoes (or any amount you have on hand. Slice larger tomatoes in half)
  • 1 jumbo head of garlic, cloves separated and peeled
  • 4 whole-wheat naan
  • 1 cup part-skim ricotta
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper

Directions: preheat oven to 325. Combine tomatoes and garlic in a baking dish. Drizzle with evoo, balsamic, salt and pepper. Toss to combine. Roast for 1.25-1.5 hours. Check after an hour to make sure garlic is browning not burning, stir if needed. Remove from oven. Toast naan and spread with ricotta. Top with tomatoes and garlic and serve.