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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.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your baking sheet with Reynolds Wrap®Aluminum Foil for perfectly roasted tomatoes with no stuck-on mess to scrub later.


  • 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


Step 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.

Step 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.

Step 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.

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