Serves 6
71 cal · 50 min
Roasted Tomatoes with Herbs
Recipe GLPR71191dc99eb14d
Succulent tomato halves roasted until golden and caramelized, then finished with a savory herb and garlic topping. This simple yet elegant side dish brings out the natural sweetness of fresh tomatoes with aromatic dried parsley, garlic, and a touch of Parmesan cheese. Perfect alongside any main protein.
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Ingredients
Cooking oil spray, as needed
6 medium tomatoes
2 tablespoons olive oil, divided
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon minced garlic
2 tablespoons grated Parmesan cheese
Directions
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly spray it with cooking oil spray to prevent sticking.
Rinse the tomatoes thoroughly under cool running water and pat them dry with a clean towel. Cut each tomato in half horizontally.
Arrange the tomato halves cut-side up on the prepared baking sheet in a single layer.
Drizzle 1 tablespoon of the olive oil evenly over the tomato halves. Sprinkle the black pepper across all the tomatoes.
Roast in the preheated oven for 30 minutes, until the tomato edges are lightly browned and the cut surfaces begin to caramelize.
While the tomatoes roast, combine the remaining 1 tablespoon of olive oil, dried parsley, minced garlic, and grated Parmesan cheese in a small bowl. Mix until well combined.
Remove the tomatoes from the oven and carefully distribute the herb-cheese mixture evenly over the top of each tomato half.
Return the baking sheet to the oven and roast for an additional 8 to 10 minutes, until the herb topping is fragrant and just beginning to brown.
Remove from the oven and serve warm as a side dish.
