Serve these Broiled Italian Tomatoes with Garlic and Herbs as a delicious side dish. Cooked quickly under the broiler, then drizzled with aged balsamic vinegar, this easy tomato recipe is dairy-free and low-carb, Keto and Paleo. It's a good recipe for summer garden tomatoes and it also elevates lacklustre winter tomatoes, too!
Full of the flavours of sunny Tuscany, these Broiled Italian Tomatoes make an easy, healthy side dish for your favourite grilled meats or vegetables. Cooked quickly under the broiler, then drizzled with aged balsamic vinegar, this tomato recipe is dairy-free and low-carb.
I use this broiled tomato recipe to dress up garden-fresh summer tomatoes when we have an abundance. It also works well with those winter tomatoes that are less than tasty (you know the ones!) Adding pungent herbs and roasted garlic heightens the naturally sweet flavour of tomatoes.
A short list of ingredients to make broiled tomatoes!
- tomatoes: you'll need 6 medium tomatoes
- herbs: fresh is always best! I used rosemary, oregano and thyme. Marjoram would also be good, or try tarragon.
- garlic: fresh
- olive oil: extra virgin, of course
- sea salt and pepper
- balsamic vinegar: the best you can afford!
First, slice the tomatoes in half through their equator and arrange in a baking dish, cut side up.
Next, thinly slice the garlic cloves and mince the fresh herbs.
In a small skillet over medium heat, make garlic-infused oil. Heat the oil gently, then add the sliced garlic. After one minute, add 2 tablespoons of the herbs and cook just until the garlic begins to brown.
Remove from the heat and drizzle over the tomatoes.
Broil for 7-10 minutes or until tomatoes are tender. Remove from the oven and sprinkle with salt and pepper. Sprinkle the remaining fresh herbs over the tomatoes.
And finally, drizzle these warm broiled tomatoes with aged balsamic vinegar and serve!
I used 6 Campari tomatoes. They're naturally sweet and never mealy. Heirloom tomatoes or your garden or farmer's market tomatoes work well in this recipe, too.
Yes. Use ⅓ of the amount of fresh herbs called for in the recipe.
Make broiled Parmesan tomatoes! This recipe will no longer be dairy-free, but if you can tolerate cheese, sprinkling these tomatoes with grated Parmesan cheese adds a whole new dimension.
Tomatoes are Keto-friendly!
Tomatoes are available year-round. They're an excellent source of lycopene, an antioxidant linked to a lowered risk of cancer and heart disease. Tomatoes are a low-carb fruit (although we treat them as a vegetable) and are recommended for those on a keto diet.
Even though tomatoes available in the winter months may not be as tasty as summer homegrown tomatoes, this recipe for oven-broiled tomatoes with herbs adds the flavours you might be missing!
📖 Recipe Card
Broiled Italian Tomatoes with Garlic and Herbs
- 6 medium ripe tomatoes Campari or other flavourful tomato variety
- 1 tablespoon olive oil extra virgin
- 2 cloves garlic sliced
- ¼ cup mixed Italian herbs rosemary, oregano, thyme
- salt and pepper
- 1 tablespoon balsamic vinegar good quality aged
- Slice tomatoes in half through their equator and arrange in a baking dish.
- Peel garlic cloves and slice them thinly. Mince the herbs and divide in two.
- In a small skillet over medium heat, heat oil gently, then add sliced garlic. After one minute, add 2 tablespoons of the herbs and cook just until the garlic begins to brown.
- Remove from heat and drizzle the garlic-herb infused oil over the tomatoes.
- Broil for 7-10 minutes or until tomatoes are tender. Remove from the oven and sprinkle with salt and pepper and the remaining fresh herbs.
- Drizzle with balsamic vinegar and serve immediately.