Quick Roasted Tomatoes with Herbs
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This simple recipe for Quick Roasted Tomatoes with Herbs is a speedy side dish to make under the broiler that is delicious in tomato season and out! Your choice of fresh herbs such as oregano or rosemary, and your best extra virgin olive oil transform simple tomatoes into a sweet, savory dish – ready in just 15 minutes – that screams summer!
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I don’t suggest that you make this super quick side dish of Roasted Tomatoes with Herbs when the summer tomatoes are freshly vine-ripened and picked, as they need little improvement except for a drizzle of oil olive, salt, and pepper. Perhaps a smidgen of freshly harvested herbs from the garden.
But 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 (they’re great in grain salads or piled onto toast with a little cream cheese or a smashed avocado) 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.
Frequently Asked Question
No, whatever tomatoes you can get a hold of will work fine – big, heirloom tomatoes would look beautiful if you’re planning on serving these straight away as a side dish.
Almost any woody herb you have in the garden such as rosemary or thyme would be delicious here! Steer away from soft herbs such as basil and chives which will dry out in the oven, though oregano and marjoram happily will hold up to such treatment and are absolutely delicious with roasted tomatoes!
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Heirloom Tomato Galette Recipe with Pie Crust
- French Roasted Tomatoes à la Provençal
- Roasted Vegetable and Burrata Salad
- Italian Stewed Zucchini and Tomatoes with Patty Pan Squash
- Summer Roasted Vegetable Penne
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Roasted Tomatoes with Herbs
- Total Time: 15 minutes
- Diet: Vegan
Description
This simple recipe for Quick Roasted Tomatoes with Herbs is a speedy side dish to make under the broiler that is delicious in tomato season and out! Your choice of fresh herbs such as oregano or rosemary, and your best extra virgin olive oil transform simple tomatoes into a sweet, savory dish that screams summer!
Ingredients
- 3 lbs ripe firm tomatoes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh herbs like thyme, rosemary, oregano
- salt and pepper
Instructions
- Heat the 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 the slices with additional olive oil, sprinkle liberally with herbs, salt, and freshly ground pepper.
- Broil for 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.
Notes
Out of season if your tomatoes are not sweet enough, add a little sprinkle of brown sugar to the cut size of the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Broiling
- Cuisine: Italian