Roasted Tomatoes with Shallots and Herbs

Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.


8 servings (serving size: 1 tomato half)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 36 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 1.1 g
Carbohydrate 6.2 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 121 mg
Calcium 10 mg


4 medium tomatoes, cut in half horizontally (about 2 pounds)
1/2 teaspoon salt, divided
Cooking spray
1/4 cup minced shallot
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil


Preheat oven to 350°.

Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 teaspoon salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.

Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt, shallot, and next 5 ingredients (shallot through pepper). Drizzle with oil. Bake at 350° for 1 hour and 15 minutes or until tomatoes soften.