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Herb-Roasted Tomatoes Recipe: Simple, Flavorful Side Dish

Herb-Roasted Tomatoes

Ripe tomatoes are roasted with garlic, olive oil, and Italian herbs until tender, lightly browned, and richly flavorful. Serve them warm as a side dish or spoon them over bread, polenta, pasta, grains, or couscous.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ripe plum, Roma, or medium vine-ripened tomatoes
  • 2 tablespoons Extra-virgin olive oil
  • 2 cloves Garlic cloves, finely minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried Italian seasoning
  • 1 tablespoon Fresh basil or parsley, chopped
Optional Ingredients
  • 1/4 teaspoon Red pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil the pan.
  2. Wash and dry the tomatoes thoroughly. Halve Roma or plum tomatoes lengthwise, halve cherry tomatoes, or cut larger tomatoes into thick wedges.
  3. Arrange the tomatoes cut-side up on the prepared baking sheet. Stir together the olive oil, minced garlic, kosher salt, black pepper, Italian seasoning, and optional red pepper flakes.
  4. Spoon or brush the seasoned oil mixture over the tomatoes, distributing the garlic and herbs as evenly as possible.
  5. Roast for 25–35 minutes, until the tomatoes soften, the edges begin to brown, and some of the juices evaporate. Cherry tomatoes may be ready in 20–25 minutes, while larger tomatoes can need up to 40 minutes.
  6. Remove the baking sheet from the oven and garnish the warm tomatoes with chopped fresh basil or parsley. Serve immediately or allow them to cool slightly before spooning them over bread, polenta, pasta, grains, or couscous.

Notes

Dry tomatoes well before roasting so excess water does not prevent browning or make the dish watery. For a deeper, sweeter flavor, roast at 400°F for 45–60 minutes instead of using the quicker 425°F method. Use dried herbs in the oil mixture and fresh herbs as a finishing garnish because fresh herbs can darken or burn during extended roasting.