Roasted Tomatoes with Garlic and Herbs

Roasted Tomatoes with Garlic and HerbsRecipe
Photo: Charles Schiller; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 40 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 86
Fat 7 g
Satfat 1 g
Protein 1 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 0.0 mg
Sodium 167 mg


3 red tomatoes, halved
3 yellow tomatoes, halved
Salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tablespoons chopped shallot
2 tablespoons minced garlic
4 tablespoons olive oil
2 tablespoons chopped fresh basil


1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.

2. Preheat oven to 425ºF. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.

3. In a small bowl, combine herbs, shallot and garlic. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.

4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.