Quick Roasted Tomatoes with Herbs

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Quick Roasted Tomatoes with Herbs | 31Daily.com

Roasted Tomatoes with Herbs is a quick, broiled and savory side dish delicious in season and out.

When the summer tomatoes are freshly vine-ripened and picked, they need little improvement except for a drizzle of oil olive, salt, and pepper. Perhaps a smidgen of freshly harvested herbs.

Out of season tomatoes, however, need a boost. And roasting or broiling is the quickest, easiest, most delicious way to enjoy them.

They keep in the refrigerator up to five days and up to six months in the freezer.

A perfect addition to soups, tomato jams, pizzas, pastas, marinara sauce… and the list goes on and on and on.

For me, these are a must-have in my freezer for all sorts of last-minute recipes made more delicious by a quick flavor boost.

If you grow tomatoes or cherry tomatoes, and your supply is plentiful, roasting and freezing is a smart way to preserve the harvest.

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Roasted Tomatoes with Herbs

Quick Roasted Tomatoes with Herbs | 31Daily.com

Roasted Tomatoes with Herbs is a quick, broiled and savory side dish delicious in season and out.

  • Author: Stephanie Wilson

Ingredients

3 lbs ripe firm tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons fresh herbs like parsley, thyme, rosemary, oregano
salt and pepper

Instructions

Heat broiler to 500 degrees and place an oven rack 4 to 5 inches from the heat.

Slice the firm tomatoes about 1/4-inch thick. Arrange cut side up on a baking sheet coated with olive oil. Drizzle slices with additional olive oil, sprinkle liberally with herbs, salt, and freshly ground pepper.

Broil 1 to 2 minutes per side. Remove from the oven, and transfer to a serving platter.

The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

Quick Roasted Tomatoes with Herbs | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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