Herb Roasted Tomatoes [Quick + Easy]

Roasted tomatoes on a baking sheet lined with parchment paper.

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4.91 from 11 votes

Herb Roasted Tomatoes [Quick + Easy]

These savory, umami-rich roasted tomatoes are delicious on their own, on toast, pasta or as a side to any summery dish.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Keyword: baked, classic, dairy-free, dinner, easy, gluten-free, healthy, herbs, homemade, lunch, plant-based, recipe, roasted, savory, summer, traditional, vegan, veggies

Servings: servings

Calories: 55kcal

Author: Shanika

Ingredients

HERB + SEASONING BLEND:

2 tsps sea salt
2 tsps black pepper
2 tsps garlic powder
2 tsps smoked paprika
2 tsps dried oregano
2 tsps dried basil
2 tsps dried parsley
1 teaspoon dried rosemary
1 teaspoon red pepper flakes

TOMATOES:

2 lbs. smaller tomatoes (I like to mix grape + cherry tomatoes)
2 Tbsps Extra virgin olive oil
1 tablespoon Herb + seasoning blend (Adjust amount based on preference)
4 fresh thyme sprigs
3 garlic cloves, minced

US Customary - Metric

Instructions

PREP + SEASON THE TOMATOES:

Cut your tomatoes into halves or leave a mix of whole and halved tomatoes. In a bowl, add the tomatoes along with olive oil and seasonings, mixing everything together until tomatoes are coated.

TO ROAST THE TOMATOES:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Add the seasoned tomatoes unto the baking sheet (in a single layer) and add thyme sprigs and garlic cloves all around. Bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.
Add roasted tomatoes to your favorite pasta, salad, or as a side dish.
Bon Appetit!

Notes

STORAGE: All leftovers (once fully cooled) can be stored in an airtight container and refrigerated for 3-4 days.

Nutrition