Roasted Tomatoes with Herbs

Name: Roasted Tomatoes with Herbs
Yield: 6 servings
Ingredients: cooking oil spray, as needed; 6 medium tomatoes; 2 tablespoons olive oil, divided (or cooking oil of choice); 1/2 teaspoon black pepper; 1 tablespoon dried parsley; 1 tablespoon garlic, minced; 2 tablespoons Parmesan cheese

Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

For a delicious way to enjoy heirloom tomatoes in peak season, here is a great recipe to celebrate your tomato harvest.

Makes

6 servings

Ingredients

cooking oil spray, as needed
6 medium tomatoes
2 tablespoons olive oil, divided (or cooking oil of choice)
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon garlic, minced
2 tablespoons Parmesan cheese

Directions

Wash hands with soap and water.
Preheat oven to 425 degrees F.
Spray a large baking sheet with cooking oil spray.
Cut each tomato in half. Place tomatoes on the sheet, cut side up.
Drizzle tomatoes with 1 tablespoon of oil and season with pepper.
Cook for 30 minutes, or until tomatoes are beginning to brown on the bottom.
Mix the remaining oil, parsley, garlic, and cheese in a small bowl.
Remove tomatoes from the oven and sprinkle the herb mixture over the tomatoes.
Return to oven for another 10 minutes, or until spices begin to brown.

Notes

Learn more about: Tomatoes Herbs Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.