Best 4 Herb Roasted Olives Tomatoes Recipes

In this diverse world of flavors, the combination of herbs, roasted olives, and tomatoes creates a symphony of tastes that will tantalize your palate. From the vibrant tang of tomatoes to the earthy aroma of herbs and the subtle brine of olives, these ingredients come together in a harmonious blend that will leave you craving more. Whether you're hosting a gathering of friends and family or simply looking to elevate your weeknight meal, this culinary symphony is sure to be a hit. Dive into this journey of flavors as we explore the best recipe for herb roasted olives and tomatoes, a delectable dish that will delight your senses and leave you wanting more.

Here are our top 4 tried and tested recipes!

AWESOME ROASTED TOMATOES

Awesome Roasted Tomatoes image

Provided by Ree Drummond Bio & Top Recipes

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 Roma tomatoes, halved
1/4 cup olive oil
2 cloves garlic, finely chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Fresh basil leaves, for garnish
Fresh oregano leaves, for garnish
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves and tender stems
1 tablespoon capers
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

For the tomatoes: Preheat the oven to 400 degrees F.
Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

HERB-ROASTED OLIVES & TOMATOES

Herb-Roasted Olives & Tomatoes image

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED TOMATOES WITH HERBS PRESERVED IN OLIVE OIL

Roasted tomatoes with herbs preserved in olive oil image

An explosion of flavors. That's the best way to describe how it feels to put one of these roasted tomatoes in your mouth. Can be used to almost everything from salads, kebab to crostinis. I have not specified any quantities in this recipe. Just take all the tomatoes you have and add as much chopped herbs that you want. It can't go wrong.

Provided by Tomas Andersson

Number Of Ingredients 9

Ingredients

tomatoes (Cherry, plum or any other small variety works fine.)
Fresh herbs of your liking, finely chopped. (thyme, rosemary, basil, or oregano. )
sea salt
olive oil
sliced garlic
1 slice sourdough bread
marinated tomatoes
crumbled feta cheese.
Any herbs for garnish

Steps:

Preheat the oven to 230ºF / 110ºC.
Cut the tomatoes in halves. Place them on the baking sheet with parchment paper, top side up. Drizzle some olive oil and sprinkle plenty of herbs and some flake salt over all tomatoes.
Roast the tomatoes for 2 - 3 hours depending on size and how much you want to dehydrate them. Open the oven lid now and then to get rid of some moisture.
Let them cool for 10 to 15 minutes.
Transfer the tomatoes to a sterilized glass jar. Mix with sliced garlic and more herbs. Top of with olive oil. Seal jar and store in the refrigerator.
Roast a slice of sourdough bread. Load some marinated tomatoes on the slice together with some Feta cheese. Drizzle some of the oil from the tomatoes. Garnish with a sprig of rosemary, or whatever you have available.

HERB ROASTED TOMATOES

Herb Roasted Tomatoes image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 14m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1 1/2 teaspoons coarsely ground black pepper
1 tablespoon salt
3 tablespoons extra-virgin olive oil
8 Roma tomatoes, halved and seeded
1 cup grated Parmesan

Steps:

Preheat the oven to broil.
In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.

Tips:

Choose the right olives. Look for firm, plump olives that are not too soft or wrinkled. Avoid olives that have any blemishes or bruises.
Use a variety of herbs and spices. This will give your olives a more complex flavor. Some good options include rosemary, thyme, oregano, basil, garlic, and red pepper flakes.
Roast the olives at a high temperature. This will help to caramelize the sugars in the olives and give them a crispy exterior.
Don't overcrowd the pan. If you overcrowd the pan, the olives will not roast evenly. Make sure there is enough space between each olive so that they can all get crispy.
Keep an eye on the olives while they are roasting. They can burn easily, so it's important to stir them occasionally and make sure they don't get too dark.

Conclusion:

Roasted olives are a delicious and versatile snack or appetizer. They can be served on their own, or used as a topping for salads, pizzas, and other dishes. They are also a great way to use up leftover olives. With a little creativity, you can create your own unique roasted olive recipe that your friends and family will love.

Tips:

Choose the right olives. Look for firm, plump olives that are not too soft or wrinkled. Avoid olives that have any blemishes or bruises.
Use a variety of herbs and spices. This will give your olives a more complex flavor. Some good options include rosemary, thyme, oregano, basil, garlic, and red pepper flakes.
Roast the olives at a high temperature. This will help to caramelize the sugars in the olives and give them a crispy exterior.
Don't overcrowd the pan. If you overcrowd the pan, the olives will not roast evenly. Make sure there is enough space between each olive so that they can all get crispy.
Keep an eye on the olives while they are roasting. They can burn easily, so it's important to stir them occasionally and make sure they don't get too dark.