Blistered Tomatoes with Herbs
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 4-6
- Course: Side Dish
This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.
- 2 pints cherry tomatoes, whole
- 1/2 cup sage leaves
- 6 sprigs thyme, deleafed
- 6 sprigs oregano
- 1/2 cup olive oil
- Sea salt and cracked black pepper
- Reynolds Wrap® Aluminum Foil
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.
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