One Pan Garlic and Herb-Roasted Tomatoes Recipe

Growing up, I wanted to become a journalist. For years, I would read the paper and wish that I could be a reporter. Today, I still love reading the newspaper (The Montreal Gazette to be specific. After all, I was known as Joanna the Montrealer for several years!) Most of the time, I eagerly flip past all of the politics and depressing news stories to go straight to the crossword. I’ve done the crosswords nearly every day for over a year now and I love it.

Recently, I’ve been making a point of reading the whole newspaper from front to back. My favorite sections, unsurprisingly, are the lifestyle and home and garden sections. More often than not, the recipes shared sound appetizing! And now, here we are.

The following recipe was featured in The Montreal Gazette, however, I was unable to find the proper person to accredit. While it is an extremely simple recipe, I still wish I could give credit where credit is due! En tout cas, here’s the recipe for one pan garlic and herb-roasted tomatoes. The only thing I would be careful of is the amount of jalapeno or heat added. It is delicious but can be omitted if desired.

One Pan of Garlic and Herb-Roasted Tomatoes

Serves 4-6

2 lb (907 g) cherry tomatoes, a variety of colors and sizes

4 garlic cloves, peeled

1 jalapeno, sliced into rounds about 1/4 inch (6 mm) thick

1 sp (5 mL) kosher salt

1/8 tsp (0.5 mL) freshly ground black pepper

3 tbsp (45 mL) extra-virgin olive oil

2 sprigs each of fresh thyme, fresh basil, fresh oregano, fresh rosemary

Directions

1. Preheat the oven to 425 F (220 C) and line a baking sheet with parchment paper.

2. Leave the cherry tomatoes whole, and if you’re using any larger tomatoes, cut them into slices or chunks, half to one inch (1 to 2 cm) thick. Arrange in a single layer on the baking sheet. Nestle the garlic cloves and jalapenos in and around the tomatoes.

3. Sprinkle the tomatoes with salt and pepper. Drizzle with olive oil. Arrange the herbs over the top. (If the tomatoes look too delicious to cook, drizzle with balsamic vinegar and eat them now. Then start again.)

4. Roast on the bottom rack of the oven for 15-20 minutes, or until the tomatoes are tinged with brown and the herbs are dried. Then discard the stems and any large, dried pieces of the herbs.

You can serve this as is, but it would make a great addition to other dishes. Bruschetta, for example. Simply top slices of toasted bread with the mixture, and a drizzle of balsamic glaze if needed. Or, add this on top of pasta as a simple tomato “sauce”. This is how I ate it the first time I made it and it is delicious.

Related:

Cheesy Stuffed Roasted Tomatoes with Bacon

Sheet Pan Greek Chicken Recipe

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