Roasted Tomatoes with Fresh Herbs Recipe
July and August bring a dazzling array of tomato choices to farmers’ markets, from tiny, sweet cherry or grape varieties to heirlooms in shades of yellow, green, pink, red and more. Take advantage of the bounty and use contrasting colors and shapes in dishes such as these simple roast tomatoes, which are fantastic with roast meats or sautéed fish or in sandwiches or salads. Chilled, drizzled with olive oil and balsamic vinegar, and paired with fontina, they make an elegant starter. When pureed they make an intensely tomatoey pizza or pasta sauce.
Roasted Tomatoes with Fresh Herbs
- 2 Tbs. olive oil, plus more for brushing
- 2 lb. (1 kg) assorted tomatoes, halved if large
- 2 garlic cloves, pressed through a garlic press
- 1 Tbs. minced fresh oregano leaves
- 2 tsp. minced fresh thyme leaves
- 1/4 tsp. kosher salt
1. Preheat an oven to 375°F (190°C). Brush a heavy rimmed baking sheet or other large baking pan with olive oil.
2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.
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