Roasted Tomatoes with Garlic, Thyme, Oregano and Basil

Sumac Roasted Tomatoes with Pine Nuts and Herbs



  • 1 pkg (340 g) Millennium Trio Colored Tomatoes, Cut into halves

  • 2 Tbsp. (25 mL) thinly sliced garlic

  • 1 Tbsp. (15 mL) Sumac Spice

  • 2 Tbsp. (25 mL) Extra Virgin Olive Oil

  • ½ tsp (2 mL) salt

  • ¼ tsp (1 mL) freshly ground black pepper

  • 2 Tbsp. (25 mL) toasted pine nuts

  • 1 Tbsp. (15 mL) each chopped fresh mint and parsley

  • Pinch of Sugar




  • Preheat oven to 400°F (200°C).

  • In a mixing bowl, toss together tomatoes, garlic, sumac, olive oil, salt, pepper and sugar. Pour into 8-inch (2 L) baking dish. Roast in the center of oven for 15 minutes, stirring halfway, or until tomatoes are blistered and soft.

  • Transfer to serving dish; sprinkle with pine nuts, mint and parsley.

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