Herb Roasted Tomatoes
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 tomatoes (2 pounds/1 kg), about 2"/5cm in diameter, cut in half
1/4 cup (50 mL) olive oil 
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) pepper 
1 tablespoon (15 mL) chopped fresh rosemary 
1 tablespoon (15 mL) chopped fresh thyme

Preparation

1 Arrange tomatoes, cut side up, on a baking sheet lined with parchment or in a baking dish. 2 Drizzle tomatoes with olive oil. In a small bowl, combine salt, pepper, rosemary and thyme. Sprinkle over tomatoes. 3 Bake in a preheated 350F/180C oven for 30 to 45 minutes or until tomatoes have lost some of their liquid and browned slightly. Serve warm or cold.

About


If you are using regular tomatoes, cut in half horizontally. If you are using plum tomatoes, cut in half lengthwise.