A Roast With the Most
A no-fail way to enjoy tomatoes year-round
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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A tomato can be a thing of beauty, or an unripe, mealy catastrophe. While you're waiting for summer's bounty of heirlooms, enliven lackluster late-winter fruit with our Test Kitchen's recipe for roast herbed plum tomatoes. A blend of dried basil and oregano, grapeseed oil, and salt and pepper add flavor while roasting brings out the tomatoes' sweetness. Spread them on toast or use as a sandwich topping, or roughly chop them and toss with pasta. No matter how you slice them, they're a welcome breath of summer, far ahead of schedule.
Roast Herbed Tomatoes
Yield: Makes 24 halves (about 2 cups)
Cook Time: 1 hour 15 minutes
½ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
12 plum tomatoes, halved lengthwise