Blistered Tomatoes With Herbs Recipes

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BLISTERED TOMATOES WITH HERBS



Blistered Tomatoes with Herbs image

This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 7

2 pints whole cherry tomatoes
½ cup fresh sage leaves
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
½ cup olive oil
Salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
  • Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
  • Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 8 g, Fat 27.8 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 53 mg

BLISTERED TOMATOES WITH HERBS



BLISTERED TOMATOES WITH HERBS image

Categories     Thyme     Tomato

Number Of Ingredients 8

2 pints whole cherry tomatoes
1/2 cup fresh sage leaves
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
1/2 cup olive oil
1 recipe (to taste) salt
1 recipe (to taste) cracked black pepper
1 sheet - aluminum foil (e.g. Reynolds Wrap)

Steps:

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet aluminum foil. Place cherry tomatoes on the prepared baking sheet.
  • Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper.
  • Roast for 30 minutes or until tomatoes blister.
  • Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano.
  • Season with salt and pepper to taste and serve.
  • Note: Line your baking sheet with aluminum foil for perfectly roasted tomatoes with no stuck-on mess to scrub later.

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