Oven Roasted Tomatoes and Herbs

Oven Roasted Tomatoes and Herbs

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Yield: Serves 4-6 people as a side dish
Recipe courtesy of Laura Masterson, 47th Avenue Farm

  • 1 cup chopped parsley
  • 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped
  • lotsa chopped garlic
  • olive oil
  • tomatoes cut in half (see note below)


  1. Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency.
  2. Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish.
  3. Set tomatoes cut side down on top of the herb mixture on pan.
  4. Roast at 375 for around 30 min, or until tomato skins are crispy.
  5. Let pan cool for a few minutes, then pick off the tomato skins.
  6. Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use.

Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too.


  1. Brian says

    Sounds like a great recipe! I’ll have to give it a try. I have been doing a lot of my cooking outdoors on the grill now that its summer. I have learned a lot of new methods for doing a variety of veggie dishes on the grill. The Weber site has helped me out a lot with tips and methods. Check it out some time! (http://weber.com/recipes/Recipe.aspx?rid=62).

    Brian (Weber)

    BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

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