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A Roast With the Most

A no-fail way to enjoy tomatoes year-round
Roast Herbed Tomatoes

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

Recipe from the Tasting Table Test Kitchen

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


1. Preheat the oven to 375°. To a small bowl, add the basil, oregano, salt and pepper and stir to combine.

2. Lightly grease a rimmed baking sheet with the grapeseed oil and place the tomatoes, cut side up, on the baking sheet. Sprinkle with the basil-oregano mixture and roast until the tomatoes are tender and shriveled, about 1 hour 15 minutes. Cool the tomatoes to room temperature and serve immediately, or refrigerate in an airtight container for up to 5 days. Calories per Serving (2 tomatoes): 40; Sodium: 170mg; Total Carbohydrate: 6g; Fiber: 2g; Fat: 3g

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


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