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Herb-Roasted Olives & Tomatoes

 Herb-Roasted Olives & Tomatoes
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, CA
16 ServingsPrep/Total Time: 20 min.


  • 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


  • Preheat oven to 425°. Combine the first five ingredients on a
  • greased 15x10x1-in. baking pan. Add oil and seasonings; toss to
  • coat. Roast 15-20 minutes or until tomatoes are softened, stirring
  • occasionally. Yield: 4 cups.