Roasted Tomatoes with Garlic and Herbs
Photo: Charles Schiller; Styling: Lynn Miller
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Amount per serving
- Calories: 86
- Fat: 7g
- Saturated fat: 1g
- Protein: 1g
- Carbohydrate: 6g
- Fiber: 1g
- Cholesterol: 0.0mg
- Sodium: 167mg
- 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.
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Roasted Tomatoes with Garlic and Herbs Recipe at a Glance
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