Roasted Tomato with Herbs (Printable)

Ripe tomatoes roasted with thyme, basil, and oregano, perfect as a flavorful side or topping.

# What You'll Need:

→ Vegetables

01 - 8 medium ripe tomatoes
02 - 2 cloves garlic, thinly sliced

→ Herbs & Seasonings

03 - 2 tbsp fresh thyme leaves or 1 tbsp dried thyme
04 - 2 tbsp fresh basil, chopped, plus extra for garnish
05 - 1 tbsp fresh oregano, chopped or 1 tsp dried oregano
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Oils

08 - 2 tbsp extra virgin olive oil

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Wash and cut the tomatoes in half horizontally.
03 - Place tomato halves cut side up in a single layer on a parchment-lined baking sheet.
04 - Distribute sliced garlic evenly over the tomatoes.
05 - Sprinkle thyme, basil, oregano, sea salt, and black pepper over the tomatoes.
06 - Pour extra virgin olive oil evenly over the seasoned tomatoes.
07 - Bake for 25 to 30 minutes until tomatoes soften, slightly caramelize, and emit aroma.
08 - Remove from oven and allow to cool for several minutes.
09 - Top with additional fresh basil before serving.

# Expert Suggestions:

01 -
  • Tomatoes roast into soft, slightly caramelized jewels that taste nothing like raw versions.
  • Works as a side dish, appetizer, bruschetta topping, or pasta toss without any tweaking needed.
  • Minimal prep means you can have dinner on the table in under an hour with almost no stress.
02 -
  • If your tomatoes release a lot of liquid during roasting, it's not a mistake—it concentrates into a rich sauce; just don't drain it off.
  • Dried herbs work fine here, but add them all at once since they need the full roasting time to release their flavor.
03 -
  • Cut tomatoes horizontally rather than vertically so the flat surface caramelizes and the juice collects in the well instead of running off.
  • Don't crowd the pan—each tomato needs its own space or steam builds up and they stew instead of roast.

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