Roasted Tomatoes With Herbs Recipe

I absolutely love this recipe because it’s a perfect blend of fresh, vibrant flavors and it’s super easy to make even after a long day at work. The roasted cherry tomatoes become incredibly sweet and juicy, making them a game-changer for any meal, especially when tossed with fresh basil and a hint of balsamic vinegar.

I adore the vibrant simplicity of my recipe for Roasted Tomatoes With Herbs. It features 1.5 pounds of halved cherry tomatoes, three tablespoons of wonderful olive oil, and the aromatic touch of minced garlic.

This dish is blast-your-face-off, in-a-good-way, delicious. It makes a stunning appetizer; it’s a salad star; it’s a side dish.

It’s packed with tons of vitamins. It’s also chock-full of healthy antioxidants and—this is huge—deliciousness.

Ingredients

Cherry Tomatoes:
High in vitamin C and packed with antioxidants; sweet with nature’s sugar.

Olive Oil:
Comprises beneficial monounsaturated fats, heightening taste.

Garlic:
Pungent aroma and immune-boosting properties.

Dried Oregano:
Offers an abundant supply of antioxidants; contributes earthy, savory notes.

Fresh Basil:
Fragrant, with anti-inflammatory properties and a taste of pepper.

Ingredient Quantities

• 1.5 pounds of cherry tomatoes, halved
• 3 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of fresh basil leaves, chopped
• 1 tablespoon of balsamic vinegar (optional)

Instructions

1. Set your oven to 400°F (200°C) to warm up.

2. In a large mixing bowl, combine the cherry tomatoes that have been cut in half, the olive oil, and the garlic that has been minced.

3. To the bowl, add the dried oregano, dried thyme, salt, and black pepper. Add the tomatoes to the bowl and toss them until they are well coated with the oil and herbs.

4. Place the flavored tomatoes in a single layer on a baking sheet lined with parchment paper.

5. In a preheated oven, roast the tomatoes for 20 to 25 minutes, or until soft and slightly caramelized.

6. Once the tomatoes have been roasted, take them out of the oven and allow them to cool for a short time.

7. Move the tomatoes to a bowl designated for serving.

8. Toss the roasted tomatoes in the bowl with the freshly chopped basil.

9. If you are using it, drizzle the balsamic vinegar over the top for added flavor.

10. Warm and serve as a side dish or use as a topping for your preferred pasta or salad. Enjoy!

Equipment Needed

1. Oven
2. Large mixing bowl
3. Cutting board
4. Sharp knife
5. Measuring spoons
6. Measuring cups
7. Baking sheet
8. Parchment paper
9. Serving bowl
10. Spoon or spatula for tossing

FAQ

• Can I use other types of tomatoes besides cherry tomatoes? Yes, you can use grape tomatoes or even larger tomatoes cut into smaller wedges, but cherry tomatoes are ideal due to their size and sweetness.
• Is it necessary to use fresh basil, or can I substitute with dried basil?The finest flavor and aroma come from fresh basil, but dried basil can stand in if fresh isn’t available. About 1 teaspoon of dried basil will do in place of 1/4 cup of fresh basil.
• What is the purpose of the balsamic vinegar?The roasted tomatoes get a flavor boost from the balsamic vinegar, which adds a tangy sweetness to them. You can leave it out, but I wouldn’t recommend it.
• How long should I roast the tomatoes?Preheat the oven to 400°F (200°C). Roast the tomatoes for about 20-25 minutes in the oven, or until they are tender and slightly caramelized.
• Can I store leftovers, and how should I do it? Yes, store the leftover roasted tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
• Is it possible to use fresh herbs instead of dried oregano and thyme?Of course! For a more exquisitely fragrant dish, 1 tablespoon of fresh oregano and thyme can take the place of 1 tablespoon of those herbs in dried form.
• Can I add other ingredients to this recipe?Definitely! Think about including beautifully cut and thin onions, bell peppers, or a dusting of Parmesan for extra sweetness and a little more texture.

Substitutions and Variations

Substitute avocado oil or grapeseed oil for the olive oil.
If fresh garlic is not available, substitute with 1/2 teaspoon of garlic powder.
For the dried oregano: Use dried basil or dried marjoram in the same amount.
For the dried thyme: Substitute dried rosemary or dried savory for the dried thyme.
Use chopped fresh parsley or cilantro instead of the fresh basil leaves.

Pro Tips

1. To enhance the flavor of the tomatoes, consider adding them to the mixing bowl and letting them marinate for about 15-20 minutes before roasting. This allows the garlic and herbs to infuse more deeply into the tomatoes.

2. For even roasting, space the tomato halves cut side up on the baking sheet without overlapping. This encourages better caramelization and ensures uniform cooking.

3. If you prefer a smoky flavor, try adding a pinch of smoked paprika or a dash of cayenne pepper to the herb mixture before tossing with the tomatoes.

4. Keep an eye on the tomatoes while roasting during the last few minutes. Ovens can vary, and you don’t want them to burn. They should be soft and slightly caramelized but not overdone.

5. For an additional burst of freshness, consider adding a squeeze of fresh lemon juice along with the basil just before serving. This will brighten the flavors and provide a lovely contrast to the roasted tomatoes.