Blistered Tomatoes with Herbs

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

Rated 4.6 from 68 votes

2 pints cherry tomatoes , whole

1/2 cup sage leaves

6 sprigs thyme , deleafed

6 sprigs fresh oregano

1/2 cup olive oil

sea salt and cracked black pepper

Reynolds Wrap® Aluminum Foil

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.

2. 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.

3. 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.

Blistered Tomatoes with Herbs

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