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Roasted Tomatoes with Herbs

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Roasted tomatoes with herbs are fragrant, healthy and packed with flavor! They’re a beautiful garnish for grilled chicken, steak or fish. Use them as an appetizer topping, or as a side dish! Make roasted cherry tomatoes in 15 minutes!

Heirloom cherry tomatoes in a cast iron skillet garnished with herbs and cheese.

INGREDIENTS FOR ROASTED TOMATOES

These are the fresh ingredients for skillet blistered tomatoes:

  • Heirloom medley cherry tomatoes
  • Virgin olive oil
  • Cloves of garlic
  • Fresh oregano
  • Fresh basil
  • Fresh rosemary
  • Pink Himalayan rock salt, fine grain
  • Ground black pepper
  • Optional: Parmesan cheese

PARTY TIP: Drizzle PESTO over these colorful roasted tomatoes! Serve them alongside ROASTED GARLIC HUMMUS and CRISPY FLATBREAD CRACKERS!

A colorful medley of cherry tomatoes with olive oil, garlic, salt, pepper, and fresh herbs.

HOW TO ROAST CHERRY TOMATOES

The process for roasting tomatoes is delightfully simple. This just may become one of your favorite cast-iron skillet recipes!

  • STEP 1: Thinly slice the garlic lengthwise. Roughly chop the oregano.
  • STEP 2: Add cherry tomatoes to a mixing bowl. Drizzle them with olive oil. Toss to coat.
  • STEP 3: In a heavy cast-iron pan, heat the olive oil, garlic and oregano. Stir for 1-1/2 to 2 minutes, until the garlic is beautifully fragrant.
  • STEP 4: Add the tomatoes to the pan. Stir for about 3 minutes. We want the skins to lightly blister and split, but we don’t want the tomatoes to burst!

Four images showing recipe steps for roasted tomatoes recipe.

  • STEP 5: Remove the pan from heat. Allow the tomatoes to sit for about 1-2 minutes before garnishing.

A colorful medley of roasted tomatoes and herbs in a cast-iron skillet on the stovetop.

  • STEP 6: Grind salt and pepper over the blistered tomatoes.
  • STEP 7: Sprinkle sliced basil leaves over the top. Garnish with sprigs of fresh rosemary!

Medley of colorful roasted tomatoes in a cast-iron pan, garnished with sprigs of fresh rosemary.

EXPERT TIPS: HOW TO SERVE BLISTERED TOMATOES

  • To serve as a side dish, sprinkle a bit of shaved Parmesan cheese over the top. Serve directly from the cast-iron pan!
  • As flavorful garnish for grilled meat, use a spoon to transfer the tomatoes directly on top of the meat. Gently spread the mixture across the top of the steak, fish or chicken.
  • As a topping for bruschetta, roughly chop the tomatoes and then drizzle them with balsamic vinegar. Spoon the mixture over toasted slices of an artisan baguette.
  • Take things to the next level: drizzle some pesto over the cherry tomatoes!

Orange, red and yellow roasted tomatoes garnished with cheese and herbs in a cast-iron skillet.

KITCHEN TOOLS FOR THIS RECIPE

Roasted tomatoes are quick and simple to make with these helpful kitchen tools!

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Have you tried these flavorful roasted tomatoes? Rate this recipe in the comment section at the end of this post!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Print
Heirloom cherry tomatoes in a cast iron skillet garnished with herbs and cheese.

Roasted Tomatoes


  • Author: Denay DeGuzman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Description

Roasted tomatoes with fresh herbs are a perfect side dish or appetizer topping. Spread a spoonful over grilled steak, chicken, or fish. Add this dish to your collection of cast-iron skillet recipes!


Scale

Ingredients

  • 2 pints heirloom medley cherry tomatoes (11/2 pounds)
  • 4 tablespoons olive oil
  • 4 large cloves of garlic
  • 1 tablespoon fresh oregano, roughly chopped
  • 1 tablespoon fresh basil, sliced into thin strips
  • 3 sprigs of fresh rosemary
  • Pink Himalayan salt, to taste
  • Ground black pepper, to taste
  • Optional: shaved Parmesan cheese

Instructions

  1. Thinly slice the garlic. Roughly chop the oregano. In a medium bowl, toss the cherry tomatoes in 3 tablespoons of olive oil until they’re lightly coated.
  2. In a cast iron skillet, heat 1 tablespoon olive oil along with the garlic and oregano. Stir for 1-1/2 to 2 minutes, until the garlic becomes beautifully fragrant. Add the tomatoes to the pan. Stir for about 3 minutes or until the skins lightly blister and split – but don’t allow the tomatoes to burst!
  3. Remove the pan from heat. Allow the tomatoes to rest for 1-2 minutes.
  4. Grind salt and pepper over the tomatoes. Sprinkle sliced basil on top. Garnish with fresh sprigs of rosemary!
  5. If desired, scatter slivers of Parmesan cheese over the surface of this dish!

Notes

EXPERT TIPS: HOW TO SERVE BLISTERED TOMATOES

  • To serve as a side dish, sprinkle a bit of shaved Parmesan cheese over the top. Serve directly from the cast-iron pan!
  • As flavorful garnish for grilled meat, use a spoon to transfer the tomatoes directly on top of the meat. Gently spread the mixture across the top of the steak, fish or chicken.
  • As a topping for bruschetta, chop skillet roasted tomatoes and drizzle with balsamic vinegar. Spoon the mixture over toasted slices of an artisan baguette.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Roasted Tomatoes, Blistered Tomatoes, Roasted Cherry Tomatoes

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

ROASTED TOMATOES – JOIN THE CONVERSATION!

Do you love cast-iron skillet recipes? What do you think of these roasted cherry tomatoes? Share your thoughts in the comments below!

33 thoughts on “Roasted Tomatoes with Herbs”

  1. First off your photos are incredible! I roast a lot of vegetable medleys but never thought of just doing mini tomatoes! Thanks for this great recipe – love the spices and tones in this dish.

  2. This is perfect side dish for salmon or grilled chicken. Im loving the bright color of tomatoes i bet it smells good too with all the herbs added to it.

  3. These roasted tomatoes look absolutely delicious. We are going to have a ton of tomato plants this year so I am saving this recipe.

  4. Oh my goodness, I LOVE roasted tomatoes! And they seriously go with everything. Thanks for sharing! :)

  5. I must disagree with you on one thing – parmesan should not be optional. It should be required. I’ll be saving this one for when my garden tomatoes are ready! Still trying to figure out why my cheese tree isn’t growing, though.

  6. I love roasted tomatoes but have never actually cooked them myself! This is a wonderful recipe can’t wait to try it!

  7. I love this simple recipe. You got so much flavor and aromas out of all the fresh herbs and the garlic. The tomatoes are the perfect healthy base to enjoy those wonderful tastes.

  8. Yum! I find cherry tomatoes bring such elegance to any savoury dish. This roasted cherry tomatoes method looks really delicious and simple to make. Thanks for sharing!

  9. Yum, saving this for when my garden starts overproducing these beauties! Making them like this really brings out the flavor, thanks for the delicious recipe!

  10. When our garden comes on strong using our fresh tomatoes and fresh herbs is the only way to make and enjoy this dish. Plus it is really pretty dish to serve.

  11. Your tomatoes are great for any occasion or for a family as a side dish. I would love to make this and I know my kids will like it

  12. Now this sounds like a delicious way to roast tomatoes, it is amazing all the different ways you can cook them and the different flavours it brings to them.

  13. I just bought a whole bunch Of these yesterday. I definitely am going to do this. This looks really good and I love roasted tomatoes.

  14. Oh I’m pinning this. I need to use my cast iron skillet more I always forget about it but it makes the food have such a different taste to it.

  15. We’re big tomato fans over here and going to try this out tonight with some pasta- looks so easy and SO delicious too i cant wait!

  16. I know I’d love these. I just love tomatoes! They would be an amazing side dish. I’ll be making this for sure.

  17. I’ve made something similar in the oven but never thought to use my cast iron skillet and cook them on the stovetop. Your recipe sounds delicious and so simple. I will definitely give this one a try.

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