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- 4 large ripe tomatoes, halved - 3 tablespoons olive oil - 2 teaspoons dried Italian herbs (oregano, basil, thyme, and rosemary) - 4 cloves garlic, minced - Salt and freshly ground black pepper to taste - 1 tablespoon balsamic vinegar (optional, for drizzle) - Fresh basil leaves for garnish When choosing tomatoes, look for ripe and firm ones. The color should be bright and even. A good tomato feels heavy for its size. Avoid any tomatoes with bruises or soft spots. Varying types of tomatoes can work well, but Roma or vine-ripened tomatoes are best for roasting. They have less water, which makes them sweeter and more flavorful when cooked. Using Italian herbs brings great taste to your dish. I recommend a blend of oregano, basil, thyme, and rosemary. Each herb adds unique flavors. Oregano gives a warm taste, while basil adds a sweet note. Thyme brings a hint of earthiness, and rosemary adds a strong aroma. If you want to try something new, consider adding fresh herbs. Just remember to chop them finely for the best flavor. Start by preheating your oven to 400°F (200°C). This high heat helps the tomatoes roast well. While the oven warms up, grab a large baking dish. Place the halved tomatoes in the dish with the cut sides facing up. This setup allows the flavors to soak in. Now, take 3 tablespoons of olive oil. Drizzle it evenly over the tomatoes. Use enough oil to coat each half well. This not only adds flavor but also helps them roast evenly. Make sure every tomato gets its share of that rich oil. In a small bowl, mix 2 teaspoons of dried Italian herbs, minced garlic, salt, and ground black pepper. This blend is key to the dish’s flavor. Once mixed, sprinkle the herb mixture over the tomatoes. Press it gently into the flesh to help it stick. If you like, drizzle a bit of balsamic vinegar for extra taste. Now, your tomatoes are ready for the oven! Preheating your oven is the first step. Set it to 400°F (200°C). This heat helps the tomatoes roast well. A hot oven gives them a nice, caramelized look. Roast the tomatoes for about 25-30 minutes. You want them tender and slightly golden. Look for a soft texture and a bit of browning. This shows they are ready. They should smell amazing too! After roasting, take them out and let them cool slightly. This helps the flavors settle. When ready, add fresh basil leaves for a pop of color. You can also drizzle some extra olive oil or balsamic vinegar if you want. This makes the dish even more tasty and pretty! {{image_2}} To get the best flavor from your tomatoes, use ripe ones. Look for firm, shiny tomatoes. Cut them in half and place them cut-side up. This helps them cook evenly. Drizzle olive oil on each half, coating them well. This oil helps with browning and flavor. You can add more than just herbs to boost flavor. Try adding minced garlic; it gives a nice aroma. A drizzle of balsamic vinegar adds a tangy kick. Fresh basil leaves on top make the dish pop. You can also sprinkle some cheese for richness. Serve these tomatoes warm or at room temperature. They work well as a side dish or on crostini. Pair them with grilled meats for a tasty meal. You can also toss them in pasta for extra flavor. Drizzle some extra olive oil for a nice finish. You can change the dried Italian herbs for fresh ones. Fresh basil, thyme, or rosemary add great taste. If you want a bolder flavor, try using sage or tarragon. Each herb gives a unique twist to the dish. Mix and match to find your favorite flavor profile. Roasted tomatoes are a great base for many dishes. Use them in pasta for a quick meal. Blend them into a soup for a warm dish. You can add them to salads for a burst of flavor. Try them on pizza or flatbread, too. They are very versatile and fun to use. Serve roasted tomatoes as a side. They pair well with grilled chicken or fish. You can also add them to a veggie platter. Try them on crostini with cheese for a tasty appetizer. Drizzle balsamic vinegar over them for extra flavor. Each option makes a simple meal feel special. Yes, you can use fresh herbs! Fresh herbs add bright flavors. Use three times more fresh herbs than dried. For instance, if the recipe calls for two teaspoons of dried oregano, use six teaspoons of fresh oregano. Chop the fresh herbs and mix them with garlic, salt, and pepper. This can make your dish even more vibrant. The best tomatoes for roasting are large, ripe tomatoes. Varieties like Roma or Beefsteak work well. They have less water and more meat, which means better flavor. Look for tomatoes that are firm and have bright color. This helps them hold up during cooking. You can store them in the fridge for about 5 days. Keep them in an airtight container to keep them fresh. If you notice any changes in smell or texture, it’s best to throw them out. Enjoy them as a side dish or in salads during this time. Yes, you can freeze roasted tomatoes! Let them cool completely before freezing. Place them in a freezer-safe bag or container. They can last for about 3 months in the freezer. When you’re ready to use them, simply thaw them in the fridge overnight. They are great for soups, sauces, and more. Roasting tomatoes with Italian herbs is simple and rewarding. You learned about the best ingredients, and how to prepare and cook them. I shared tips for selecting tomatoes, enhancing flavors, and serving ideas. Remember, you can use fresh herbs, try different recipes, and store or freeze your delicious results. Embrace these techniques in your kitchen. Enjoy infusing your meals with vibrant flavors! Happy roasting!

Italian Herb Roasted Tomatoes

Elevate your meals with these flavorful Italian herb roasted tomatoes! This simple recipe features juicy tomatoes, aromatic Italian herbs, and garlic for a dish that’s bursting with taste. Perfect as a side or a delicious appetizer on crostini, they’re sure to impress. Ready in just 40 minutes, you’ll love how easy they are to make. Click through to explore the full recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

4 large ripe tomatoes, halved

3 tablespoons olive oil

2 teaspoons dried Italian herbs (oregano, basil, thyme, and rosemary)

4 cloves garlic, minced

Salt and freshly ground black pepper to taste

1 tablespoon balsamic vinegar (optional, for drizzle)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large baking dish, arrange the halved tomatoes cut-side up.

      Drizzle the olive oil over the tomatoes, ensuring each one is coated.

        In a small bowl, mix together the dried Italian herbs, minced garlic, salt, and pepper.

          Sprinkle the herb mixture evenly over the tomatoes, pressing it gently into the flesh.

            If you like a hint of acidity, drizzle the balsamic vinegar over the tomatoes as well.

              Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

                Remove from the oven and let them cool slightly.

                  Garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

                      - Presentation Tips: Serve the roasted tomatoes on a rustic wooden board or a wide white plate, drizzled with extra olive oil and balsamic vinegar if desired. They can be served as a side dish, or on top of crostini for an appetizer.