Oven-Roasted Tomato and Herb Medley

Ingredients

- 2 cans whole peeled tomatoes (14 ounces each)
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon sea salt
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano

Instructions

1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).

2. Prepare the Tomatoes:
- Drain the cans of whole peeled tomatoes, ensuring most of the liquid is removed. Slice each tomato in half vertically and set them aside.

3. Prepare the Aromatics:
- Heat 2 tablespoons of olive oil over medium heat in a large, oven-proof skillet.
- Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Assemble the Dish:
- Add the halved tomatoes to the skillet, cut side up. Arrange them in a single layer.
- Sprinkle sea salt evenly over the tomatoes.
- Drizzle the remaining olive oil over the tomatoes.

5. Season:
- Evenly sprinkle the chopped basil leaves and dried oregano over the dish.

6. Oven-Roast:
- Place the skillet in the preheated oven.
- Roast for 30 minutes, or until the tomatoes are slightly charred, and the juices are bubbling.

7. Serve:
- Remove the skillet from the oven and let it cool slightly before serving.
- Transfer the roasted tomato and herb medley to a serving dish.

Preparation & Cooking Times

- Preparation Time:
- PT15M
- 15 minutes

- Cooking Time:
- PT30M
- 30 minutes

Total Time

- PT45M
- 45 minutes

Type of Dish

- Dinner

Keywords

- Oven roasted tomatoes
- Herbal tomatoes
- Easy dinner recipes
- Roasted tomato dish
- Vegetarian dinner
- Garlic roasted tomatoes
- Homemade tomato recipe
- Fresh basil recipe
- Simple herb dish
- Tomato medley

Recipe Yield

- Feeds 4 adults

Calories

- 600 calories total for the entire dish

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