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Pan Roasted Tomatoes with Herbs - A Family Feast

Pan Roasted Tomatoes with Herbs

Yield: 4-6 servings 1x
Prep: 5 minsCook: 8 minsTotal: 13 minutes


  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 2 pints cherry or grape tomatoes
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large sauté pan, heat the olive oil over medium heat. (Be sure to select a sauté pan large enough that the tomatoes will be in a single layer as they cook.)
  2. Add the garlic to the oil and cook for about 30 seconds – being careful not to let the garlic burn.
  3. Add the tomatoes, basil, parsley, rosemary, thyme, salt and pepper.
  4. Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently so that all sides of the tomatoes roast evenly, until the tomatoes start to soften and lose their firmness.
  5. Remove from the heat and sprinkle with some additional basil and parsley.
  6. Serve immediately.

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