Garlic and Herb Tomatoes

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This recipe is perfect for so many different menus, and very unexpected on a brunch menu! I wouldn't change a thing. You must use fresh veggies. My tomatoes were so juice that they were squirting the diners so we had to use our hands!

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I've made this often, but most recently as a side dish to BBQ'd salmon and a spinach pie from one of Ina's cookbooks. The great thing is that you can make this a few hours in advance and let it sit at room temperature (as with the spinach pie, and so you can enjoy your guests when they arrive. The tomatoes are fantastic, and if you have leftovers (which hardly ever happens with these you can put them in the fridge and they're still really good the next day. An easy five stars, as so many of Ina's recipes are!

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I don't usually go for Ina's recipes, as they are typically a bit complicated and have many/expensive ingredients, but I could afford to eat this every day! I love the way the tomatoes just burst in your mouth. I add sauteed green beans as well, just because they taste well together. I also tend to use dried herbs, but the one time I did use entirely fresh ones, it tasted just as well. Thanks, Ina!

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I made this recipe using all the ingredients from my garden. It was so nice to have everything so fresh. We loved it. Also, I added som fresh mozerella. The nexr day, I used the leftovers. I heated the mixture and mashed it. I then spread it on onion rolls for our burgers. These were the best burgers we ever had. I will make this again and again. Thanks Ina!

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I have been watching Ina Garten for years and I simply adore her!!! This recipe is so quick, easy and delicious. I didn't have fresh herbs on hand, so for every tablespoon of fresh herbs, I substituted a teaspoon of dry herbs because dry herbs are more potent than fresh. Great Recipe!!!! Keep up the FABULOUS job you do Ina, and also Food Network. Your channel is my favorite, must watch channel, every day!!!!

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I make this often. Sometimes I add a little extra garlic and herbs and serve over pasta with grated parmesan. I have also served (room temperature with perlini mozzarella balls. Or boccacini mozarella cut into small pieces if you can't find perlini. If you don't cool the tomatoes, then the mozzarella will melt. While it's still delicious, the presentation suffers.
LOVE this recipe!

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I was hoping to get some ideas for dinner tonight when I saw this episode this afternoon...I knew the rest of my family wouldnt be too eager to breakfast for dinner so I just used the the tomato recipe as a side dish and boy am I glad I did! The aroma of the basil and parsely with the thyme are enough to get you drooling...the burst you experience when cooking the tomatoes is the same burst and pop you get in your mouth as soon as you try these! They are simply delicious and super easy to make!!! Just be careful when you're adding the tomatoes to the oil, I had some minor splatter issues with the hot oil, but no biggie. These are also great to pair with crusty bread drizzled with olive oil, salt and pepper... truly an explosion of flavor!

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I made this as a side to the french toast bread pudding and bacon that Ina made during her show. While I loved the tomatoes, my boyfriend and friends we had over for the weekend didn't feel the same way. I like a bit of savory with my sweet breakfast. Oh well, to each his own. Oh, and next time I might saute them a little longer. Yummy anyway.

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If you like tomatoes, this is an awesome recipe. Not only is it easy and quick to make, but also very tasty! (I made it with no parsley. Its so juicy!!!! I sauteed strips of chicken breast that were covered in breadcrumbs and parm cheese, and it was fabulous. The juice from the tomatoes made the chicken extra moist. I will likely make this side dish a couple times a week. I also ate the leftovers this morning as a cold salad. YUM!!!!!

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I saw the show and I love cherry tomatoes it was so easy I had to try it
lucky I had almost of the items to be used in the dish! I put more garlic in the dish because I love the taste of garlic.