We've been making this kind of stuff this year, and the trick my wife came up with is to put olive oil in the pan first (we use half sheet pans) then the herbs, onion, garlic, and any other stuff, then the tomatoes, salt and pepper topped with more olive oil. Keeping the herbs, especially, covered with tomatoes and the use of the shallow sheet pan minimizes both burnt herbs and any need to stir or mash during the roast.
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!"
-- Tommy Smothers
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