A Roast With the Most

A no-fail way to enjoy tomatoes year-round

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.

Recipe from the Tasting Table Test Kitchen

Roast Herbed Tomatoes
No Ratings
Enjoy tomatoes year-round with our Test Kitchen's no-fail recipe.
Servings
24
halves (about 2 cups)
Ingredients
  • 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
Directions
  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
Rate this recipe